![]() Then, refrigerate dough at least 20 minutes or freeze for 5 minutes before baking. ![]() Crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.Use fingers to fold edges of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish.Trim dough strips overhanging the pie by 3/4 inch.Repeat steps 3 through 6 until pie is covered with a lattice crust.Unfold the first, third and fifth strips over the new strip. Fold back the first, third and fifth strips towards you then lay another strip of dough across the pie.Unfold second and fourth dough strips over the new strip.Carefully fold back the second and fourth strips towards you then lay a shorter strip of dough perpendicular to other dough strips. Position pie in front of you with dough strips facing away.Use longer strips in the middle and shorter towards the edges of the pie. Lay five dough strips over the filled pie parallel to each other and evenly spaced.A pizza cutter is great for this, but a sharp knife will also work. On a lightly floured surface, roll out pie crust into a 13-inch circle.Instructions below match photo above from left to right: Watch the quick video below, or Jump to the recipe for the step-by-step lattice pie crust instructions How We Add a Lattice Crust to Our Pies Let pie cool for 1 hour before serving.Adding a lattice crust to the top of your pie may seem a little daunting, but it’s actually quite easy. Here’s how we do it.Continue baking for 15 to 25 minutes until bacon is golden brown and crisp. After 1 hour, increase oven temperature to 400 degrees.If bacon is browning too much, cover with foil. Bake on middle rack, checking after 30 minutes to make sure bacon does not burn.Trim bacon slices to the edge of crust with scissors.Weave uncooked bacon over top of pie filling, starting from the center and working your way out to the edges (For a lattice topping you should have an over-under pattern with 4 to 6 pieces going vertically and 4 to 6 pieces going horizontally).Fill pie crust with apple slices, including any sugar and juices that have accumulated in the bowl.In a large bowl, rub brown sugar, corn starch, cinnamon, nutmeg, cardamom, cloves, and lemon zest together with fingertips until blended.Press pie crust into a 9-inch pie plate and set aside.8 to 12 slices Loveless Cafe Applewood Smoked Country Bacon, uncooked.Flatten into two disks, wrap well, and refrigerate for at least 30 minutes before using.Ħ cups Granny Smith apples, peeled and sliced (about 4 to 5 apples).Remove dough from processor, divide in half, and press each half into a ball.Do not process until dough forms a ball or it will be tough. Add egg yolks and milk and process just until dough is smooth and evenly moistened.Add butter and pulse until it is cut in and mixture resembles coarse meal. ![]() Place flour, confectioners’ sugar, baking powder, and salt in a food processor and pulse briefly to mix.¾ cup unsalted butter, cold and cut into small cubes Print Recipe Servings: 8 Pie Crust Ingredients
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |