![]() Fold back every second strip of pastry onto itself, a bit more than halfway across the pie.Place half of the strips on top of the pie, evenly spaced apart.For best results, use a ruler to ensure that your strips are the same size. Use a sharp knife, straight pastry cutter, or pizzer cutter, to cut the strips of pastry. Cut an even number of strips of pastry of the same width.Roll out the second ball of dough into a circle and about 5 mm thick.The pie filling should be either cold or at room temperature. Fill the pastry-lined tin with your pie filling.Fill any holes in the pastry with some leftover dough, and prick the base with a fork.I recommend rolling the dough between two sheets of baking paper or plastic wrap as this will make it easier to transfer the dough to the pie dish. Roll out one ball of dough into a circle and about 5mm thick.One ball will be used to line the tart tin, whilst the other ball will be used to make the lattice pie crust. Chill the dough in the fridge for at least 30 minutes.Mix until everything just comes together.Add the egg mixture slowly to the dry ingredients.In a small bowl or cup, gently whisk together the egg and water.Alternatively, you can do this in a food processor, or by simply rubbing the butter into the flour and sugar with your fingertips.Using the paddle attachment, mix until everything looks crumbly or like wet sand.Place the butter, flour and icing sugar (powdered sugar) into the bowl of an electric stand mixer.For best results, and to avoid the pastry shrinking upon baking, it is always best to chill the prepared pie just before baking. As you have been working with the pastry at room temperature, the pastry will have warmed up and softened. Step 10Īt this stage, I recommend putting the pie in the fridge to chill for at least 30 minutes before baking. Repeat this pattern with the remaining strips of pastry. Place another strip of pastry perpendicular to the original strips of pastry. Next, fold back the other strips of pastry. Unfold the folded strips of pastry across the perpendicular strip of pastry. You will then proceed to create the lattice pattern on each side of this first perpendicular strip of pastry. If you are making a pie with an odd number of strips in each direction (like that pictured), the first perpendicular strip of pastry should be in the middle of the pie. Place a strip of pastry perpendicular to the remaining strips on the pie. Step 4įold back the first and every second strip of pastry onto itself, a bit more than halfway across the pie. Lay half of the pastry strips across the pie vertically. Step 3Ĭut an even number of strips of pastry of the same width. ![]() Step 2įill the pastry-lined tin with your pie filling. ![]() Simply fill any holes in the pastry with some leftover dough, and prick the base with a fork. Start by lining the pie tin or tart tin with your pastry. How to Make a Lattice Pie Crustįor a printable recipe, please scroll down. This means that your pie will keep its beautiful shape upon baking, an important point if you like to make fancy or intricate pastry details on your pies. It is quick and easy to make, it is a dream to roll out, and the most important part is that it does not shrink upon baking. The pie crust recipe below is one that I use for all of my fruit pies. And this year, for something a bit different, I thought I would try my hand at a fancy lattice pie crust.Īnd while a lattice pie crust might look fancy and elaborate, it is actually quite easy to make! Easy Pie Crust Recipe One of my favourite things to make in summer is a Cherry Pie. Make professional-looking fruit pies in no time! Lattice Pie Crust Tutorial with step-by-step photos, plus a foolproof and easy pie crust recipe. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |