Loosely cover with plastic wrap and refrigerate for 30 minutes or until dough is firm. Fit it into a 9" pie plate and let the excess hang over the sides. Lightly flour your work surface and roll one disc of dough into a 12-inch circle.And that, friends, is why we use the word "rustic." It justifies a multitude of culinary mishaps. The filling bubbles as it bakes, and inevitably it'll spill up and over some of your pretty design. As soon as your crust starts to stick – to the cutters, the parchment, or your fingers – give it a quick chill in the fridge.ĭon't expect perfection. I made some of these small stars out of the larger stars and trimmings.Ĭold, firm pastry is much easier to work with than warm, soft/sticky pastry. Want to go the extra mile? Press some of the cutouts around the edge of the crust. I sprinkled the filling with a thick layer of cinnamon-sugar before adding the top crust – just because. In case you're wondering why that filling peeking through the crust looks rather brown and "sandy" – it is. It's pretty and glittery, and adds sweet crunch to your finished pie. Sprinkle the crust with coarse white sparkling sugar, if desired. Press the top and bottom crusts together make a simple crimp. Heck, if you have a square cutter, you can even make a "faux lattice" by simply cutting out rows of squares.įlop the crust, parchment-side up, onto the filled pie. Sprinkle them with cinnamon-sugar, and bake them right along with the pie. Hearts, circles, stars (my personal favorite) – whatever floats your boat.Ĭut out designs, and lay them on a baking sheet. The parchment will catch those inevitable sticky spills from the bubbling filling. The advantage of this is, you can then use the parchment to line the baking sheet that'll hold your pie as it bakes. You can also roll on a parchment sheet, with a round on top – then trim with a pizza wheel. Not strictly necessary but it does make a nice round – no raggedy edges! Once the pastry is rolled, I trim the edges with a pair of scissors. Oh, and also, there's no cleaning a floury counter afterwards. Why the parchment rounds? Because they're a great guide for the 9" pastry round I'm shooting for and they're non-stick. The other half, I roll between two 9" parchment rounds, the kind you use to line a cake pan. Half of the pastry is in a 9" pie pan, filled with Bumbleberry Pie filling.
I've already made a Classic Double Pie Crust. Well then, how about if I make a top crust that's open enough to let steam escape is handsome as a lattice, AND doesn't require either following a diagram, or a post-grad degree in hand-eye coordination? It allows more steam to escape, more quickly, from the bubbling fruit filling below – so the filling is less likely to be runny.
So, what's the purpose of a lattice-top crust on a fruit pie, anyway?Ģ. Thus if there's an easier/faster/just-as-effective way to do anything – I'm there. As in, too much on my plate (and I don't mean the dessert plate).
CONCERTINA PIE LATTICE DOWNLOAD
I can download and upload with the best of them. I've even embraced online banking (though, despite my son's scoffing, I still "balance my checkbook.") I'm at ease with everything from iPhoto to Instagram. Hmmm, old dog who can't learn new tricks? Not at all.
I'm a reasonably intelligent person, and I should be able to follow a few simple diagrams.Īnd then I click to the next recipe anyway. You tell me, "Just follow the pictures take it one step at a time." You're right. You tell me it's not hard, once you get the hang of it. To those who love weaving lattice crusts: I salute you. I don't know about you, but every time I look at a pie recipe and see one of those lattice-crust diagrams, I breathe a heavy sigh and turn the page.
0 kommentar(er)
