![]() I like to start in the middle because it helps to make sure that the strips are evenly spaced. Lift up strips 1, 3, and 5 and then place another strip horizontally across the middle of the pie like the top right picture above. Then, think of these five strips as numbers – 1, 2, 3, 4, and 5. You’ll place five of the strips vertically on top of the pie like in the picture on the left. You can cut the strips a little bit thicker, but keep in mind that this may not work as well if you cut them too thick. I find that about 3/4-inch wide strips are perfect and you’ll also want to cut out 10 strips. To start, you’ll roll out the dough and cut it into strips. I have a full step-by-step tutorial here for how to make pie crust and it’s simple too. Or if you’re feeling a little more adventurous then you can make your own pie crust. If you want to keep this a little easier, then you can use store-bought pie crusts. To make this topping, you’ll start out with some pie crust dough. Everyone will think it took a lot of work, but the fact that it’s actually really easy can be our little secret. With Thanksgiving right around the corner, this is also a perfect way to add a beautiful touch to your pie without much effort. If you can roll out some dough, cut it into strips, and follow a few simple steps, then you can easily throw this together. It wasn’t until I actually tried it myself a few times that I realized it’s actually not very difficult at all.Īfter some trial and error, I found a technique that makes weaving a lattice pie crust topping extremely easy and it only takes a few minutes. The thought of trying to weave a lattice topping on a pie used to seem so intimidating to me. This simple technique is a beautiful decorative touch for almost any pie! ![]() Cut into slices and serve with ice cream or crème fraîche, if you like.Learn how to make a lattice pie crust with this easy step-by-step tutorial.Remove the pie from the oven, sprinkle with extra sugar and leave to set for at least 3 hours before serving.Reduce the oven to 180✬/gas 4 and bake for a further 20 to 30 minutes, covering with a tent of tin foil if it’s browning too quickly.Transfer the pie to the baking tray and bake it in the oven for 20 minutes, checking occasionally and rotating it if it’s colouring unevenly.Preheat the oven to 200✬/gas 6 and place a baking tray inside to warm up.Pop it in the fridge to chill for 30 minutes. Brush the pie all over with the egg wash and sprinkle with sugar.Bring the overhanging pastry from the pie base up and over the ends of the pastry strips, pressing down to seal, then crimp it all the way around with your fingers and thumb. Arrange and weave the pastry strips in a lattice pattern on top of the pie.Beat the remaining egg yolk with a splash of milk, then use it to brush the edges of the pastry. To assemble, pile the fruit mixture into the pie base.Cube the butter, then place all the ingredients in a large bowl and stir well (depending on how sweet the fruit is, you may wish to add a little extra sugar). ![]() Halve and destone the plums, quartering any larger ones. For the filling, toast the almonds in a dry frying pan until golden.Roll out the remaining disc and cut out eight long, even strips, each about 2.5cm wide. Trim it so you have 2.5cm overhang and chill it in the fridge until required. Roll out the larger piece of pastry and press into a 23cm pie tin.Wrap both in clingfilm and chill in the fridge for 30 minutes. Divide it into two pieces, one slightly larger than the other, then roll them out into discs.Turn the dough out onto a clean surface and gently knead it for about 30 seconds, until smooth, adding a little extra flour if needed.Tip in 2 egg yolks along with 60ml of ice-cold water and gradually pulse the mixture until you have a rough dough. ![]() Cube and add the butter, then blitz until the mixture resembles fine breadcrumbs.Sift the flour, icing sugar and a pinch of sea salt into the bowl of a food processor. ![]()
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