limeqert.blogg.se - Lattice work pie

LATTICE WORK PIE HOW TO

Lay vertical strips back on top of new strip.Ĩ. Make sure horizontal strips are spaced evenly. Fold the opposite every other vertical strip back, add a second horizontal strip. Unfold strips so they lay flat again on top of the new strip of dough.ħ. Fold every other vertical strip back halfway, add one horizontal strip. Space half of the pie crust strips evenly on top of your pie, placing longer strips in the center.Ħ. Lay vertical set of strips on top of pie.

In these photos I used 8 total 1.5 inch strips.ĥ. I recommend 8-10 total strips about 1-2 inches wide, but it’s ultimately up to the look you want thicker strips will hold their shape better during baking. You can roll the pie crust out into a circle about 12 inches in diameter, or you can roll it into a rough rectangle as pictured above (my preferred method).Ĥ. Use a rolling pin to roll out the second pie crust to about ¼-inch thick, dusting your work surface with flour as needed to prevent sticking. Roll out the bottom pie crust on a floured surface and transfer to pie baking dish, then prepare filling according to your recipe’s instructions. Pie crust should rest in the fridge for at least 2 hours to firm up and relax the gluten in the flour before rolling it out.Ģ.

Pizza cutter, pastry wheel, or a sharp knifeġ.

Here is my favorite flaky butter pie crust recipe)

Pie crust (Homemade is strongly preferred, but you can do this with store-bought pie crust too.

You can top any double-crust pie (pie crust on the bottom and the top) with a woven lattice. It makes a beautiful woven crisscross pattern that’s a lot easier to create than you may think! What you’ll need Make sure there is excess dough from the strips hanging over each side of the tart.Ĥ. Gently fold back every other strip (the second and fourth) to a little past the center.Ĭhoose another long strip of dough, hold it perpendicular to the other strips, and set it across the center of the pie.ĥ. Unfold the two folded strips so they lie flat on top of the perpendicular strip.Ħ. Fold back the strips that weren’t folded back last time (the first, third, and fifth ones).ħ. Lay a strip of dough about 3/4 inch away from the last one.įold back the original two strips (the second and fourth), set a strip of dough 3/4 inch from the last one, and unfold the two strips.A pie with a lattice crust means that strips of pie crust have been weaved together on top before baking. Make sure you place the longest strip in the center of your tart. Center 5 strips of pastry dough evenly over the filled tart shell, leaving a space in between each. Using a pastry wheel cutter, divide the dough into ten 1-inch strips to make the lattice with.ģ. Remove the second piece of dough from the refrigerator and roll the second piece of dough into 13-inch circle, about 1/8-inch thick.

LATTICE WORK PIE HOW TO

I have another tutorial showing how to weave a lattice top for pies.ġ. This technique is used with the Cheddar Cheese, Cabbage, and Apple Lattice Tart. Though it may look fancy, you can quickly make a lattice top when you follow our simple, step-by-step weaving technique.

It is especially good for juicy fruit and berry or savory pies or tarts to allow for the steam to easily escape from any filling during baking, where you still want to have a crust on top.