Wednesday, July 19, 2017

Pie Crust (day 2): Lattice Top

I've experimented with Lattice Pie Crusts in the past, but I've only recently had success. It is surprisingly easier than it looks and once you get the hang of it - it somes together so quickly! Yesterday, I talked about making pie crust (you can read that HERE) and today, I'm expanding a little bit!
Once you've lined the bottom of your pie plate with a layer of crust, and filled the pie - roll out the remaining crust. The shape is less important at this point, you could roll the dough into more of a rectangular shape.

Cut the rolled out dough into strips using a butter knife. Do your best to have the strips as even in width as possible. You will need either 10 or 14 strips - 5 for each side or 7 for each side.
Line half of the strips across the filled pie. Start with the middle strip and set down the others.
I'm going to number the strips to explain this - the farthest strip on the light is one, then count upwards to the farthest strip on the right which would be seven. Fold back strips 2, 4 and 6 a little more than halfway across the pie and place down another strip of dough perpendicular to the original seven. Fold strips 2, 4 and 6 back over so they are laying out flat. This first strip will serve as the center one.

*Note that if you are only placing 5 strips on each side of the pie, you would alternate between lifting strips 2 & 4, then strips 1, 3 & 5.
Then fold back strips 1, 3, 5 and 7 and place another perpendicular strip down. Continue alternating the sets of strips that you left until you have placed 3 strips down next to the center one.
Rotate the pie and repeat the same process on the other side - in the end, you will have 7 strips weaved with 7 more strips placed perpendicular to the original seven.

I filled my pie with Strawberry & Rhubarb which bubbles and overflows like crazy! So, The lattice didn't end up being as visible in the end, but still super pretty! And I love using this new skill!!

Let me know if you have any questions!

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