![]() ![]() Wait a minute or so, and complete rolling out your dough. If you’re already rolling out your dough and it’s cracking on the edges, dip your fingers in ice-cold water and crimp the cracked edges. ![]() As such, use enough ice water when making your pie dough. Why is my pie dough dry and cracking on the edges? Your pie dough must be kept as cold as possible to prevent cracking on the edges.Tough pie dough can also be the result of overworking your dough. Why is my pie dough tough? Your pie dough will be tough if you don’t use enough fat (butter or shorting).Chill the unbaked pie for 30 minutes to set the design, bake according to recipe instructions, and then get ready to rake in all the compliments you're due.Everyone has questions about how to make pie dough! ![]() Decorate the edge of the rim with the cut-out shapes if you like and brush them with egg wash, too. Fold the rim of the top crust under the bottom crust and press down to seal.Ĭrimp the rim as desired and brush the top crust all over with egg wash. Roll top crust around your rolling pin, center it over the pie, and unfurl. Otherwise, remove the pie plate from refrigerator and fill it according to your recipe's instructions. If the dough feels warm and very flexible, return it to the fridge for another 15 minutes. Pull the top crust out of the fridge and, working within about a 1-inch border of your circle indentation, use geometric cookie cutters to cut shapes out of the top crust (save the cut-out shapes!). Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Mariana Velasquez Chill the unbaked pie for 30 minutes to set the design, then bake according to recipe instructions.Ī fun mix of geometric shapes give this pie a party vibe. Arrange the leaves in a casual, decorative pattern on top of the lattice and around the rim. Weave another layer of dough strips perpendicular to the first layer to create a lattice top for your pie.īrush the latticed dough with egg wash. Fill the pie per the recipe's instructions, and then arrange lattice strips parallel to each other about 1 inch apart across the pie. Remove the pie plate with the bottom crust from the fridge (if you've blind-baked the bottom crust, be sure it's cooled to room temperature). They can all be the same width (aim for about 1 inch wide) or you can vary the widths like we did above (the photos show 3/4-inch and 1 3/4-inch wide strips). Use sharp paring or utility knife and a ruler to cut it into even strips. To make the lattice, remove the last round of dough from the fridge and place on a lightly floured work surface. Transfer the leaves back to the cutting board or cookie sheet and return to the fridge for another 15 minutes. ![]() To make them extra beautiful, you can also use your paring knife to lightly score lines that mimic leaf veins (just make sure not to cut all the way through the leaves). Cut out shapes with fall leaf-shaped cookie cutters, or cut freeform leaf shapes with a paring knife if you prefer. To cut out the leaf shapes, remove one round of dough from the fridge and place on a lightly floured work surface. Layer autumnal leaves over a classic lattice-topped pie for a result that's (almost) too pretty to eat. ![]()
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