![]() Twist your strips: For some added interest and fun, twist a few (or all) of your pastry strips when creating your lattice. Mastered the lattice? The fun doesn’t have to stop there! Here are a few ways to take your pie crust to the next level. Bake at 180✬ until golden brown (or as per your recipe).Brush the pastry with egg wash and sprinkle with brown sugar.Trim off excess pastry and press or crimp the edges in place. ![]() You should be seeing the woven effect starting to emerge! Continue this process until the whole pie is latticed. Working beneath the newly placed strip, repeat this process, folding back the even numbered strips (i.e. 1, 3, 5 etc) back halfway, then place a new strip of pastry crossways over the unfolded strips place the folded strips back in place. Pro tip: If you find your strips are a little too short, then gently stretch them to fit. Space a few strips evenly from left to right over your filled pie.Using a pizza cutter, cut the pastry into approximately 2cm-wide strips from the long side of the pastry. If necessary, use a rolling pin to roll out the pastry so that the short side is long enough to extend the diameter of your pie. Carefully unroll the sheet of pastry on a lightly floured work surface.1 roll store-bought shortcrust pastry, thawed (or homemade pie dough).(Tent with foil if the crust is browning too quickly.) Transfer to a rack and let cool completely before slicing.How to weave a lattice pie crust YOU WILL NEED Bake until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. Put the pie on the hot baking sheet and reduce the oven temperature to 375˚ F. Meanwhile, put a baking sheet on the middle rack of the oven and preheat to 400˚ F. Refrigerate the pie until firm, about 30 minutes. Crimp the edges with your fingers or a fork, if desired.īrush the lattice and crust edges with the beaten egg and sprinkle with coarse sugar. Fold the overhanging dough (strips and bottom crust) under itself, pressing to seal. Trim the strips, leaving a 1-inch overhang. Repeat, folding back every other strip and weaving in new ones, to form a lattice. Lay another strip of dough perpendicular to the existing strips, then fold the dough back over the new strip. (You should have about 12 strips.) Lay half of the strips over the pie, about 3/4 inch apart. Trim the edges, then cut the dough into 3/4-inch-wide strips using a fluted cutter or a knife. ![]() Roll out the other disk of dough into a 12-inch round. Ease into a 9-inch pie plate and trim, leaving a 1-inch overhang. Roll out one disk of dough into a 12-inch round on a floured surface. Toss until the sugar is dissolved and the cherries are well coated set aside. Meanwhile, make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice and almond extract in a large bowl. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight. Turn out the dough onto a clean surface, divide in half and press into 2 disks. Add the egg yolk and 6 tablespoons ice water and pulse until the dough begins to clump together, adding up to 2 more tablespoons ice water if necessary. Add the remaining 1 stick butter pulse until it is in pea-size pieces. Add 1 stick cut-up butter and the shortening pulse until it looks like coarse meal. ![]() Make the crust: Pulse the flour, granulated sugar and salt in a food processor. ![]()
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