Unfold the first, third and fifth strips over the new strip. Unfold second and fourth strips over new strip.ĥFold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Lay five strips over filled pie, parallel and equally spaced from one another. Refrigerate while you make the pie filling.ĤRoll out second half of dough to a similar size as before. The dough should be about 2 inches larger than the dish.ĢBeing careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of the dish. Check for the correct size by inverting the pie dish over the dough. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. (For a shiny crust, brush on egg wash before baking).ġRoll out half of the pie dough to fit an 8- or 9-inch pie dish. Then, refrigerate dough at least 20 minutes or freeze for 5 minutes before baking. Crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.Use fingers to fold edges of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish.Trim dough strips overhanging the pie by 3/4 inch.Repeat steps 3 through 6 until pie is covered with a lattice crust.Unfold the first, third and fifth strips over the new strip. Fold back the first, third and fifth strips towards you then lay another strip of dough across the pie.Unfold second and fourth dough strips over the new strip.Carefully fold back the second and fourth strips towards you then lay a shorter strip of dough perpendicular to other dough strips. Position pie in front of you with dough strips facing away.Use longer strips in the middle and shorter towards the edges of the pie. Lay five dough strips over the filled pie parallel to each other and evenly spaced. A pizza cutter is great for this, but a sharp knife will also work. On a lightly floured surface, roll out pie crust into a 13-inch circle.Instructions below match photo above from left to right: Watch the quick video below, or Jump to the recipe for the step-by-step lattice pie crust instructions How We Add a Lattice Crust to Our Pies Adding a lattice crust to the top of your pie may seem a little daunting, but it’s actually quite easy. Here’s how we do it.
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