10/12/2023 0 Comments Braided pie crust designsFold overhang under and pinch to make the edge stand up. Shown below are some common ways to trim the edge of a pie, but don't hesitate to use your imagination. Either way, you'll have a wonderful end result the second method just highlights the braid further.There are many creative ways in which the edges of a pie can be finished. In order to achieve this, insert the braid in one of the last two groupings of strips, rather than towards the beginning. This means the braid should be placed so that it is woven OVER-under-OVER, allowing the braid to be visible in two areas, covered in only one. To show off the braid in the best way possible, it should be woven into the lattice pattern so that it is most prominent. Critically important after all of that work!Īdmire your beautiful lattice pie crust - you did it! Lattice Braid TipĪfter putting together this step by step on lattice pie crust making, I realized that I could have made one improvement not pictured in the photos above (you can see my preferred version in the photos for my rhubarb apple pie here.) This will help the butter in the dough remain cool enough for your lattice to retain its shape during baking. Refrigerate pie for an additional 30 minutes while you preheat your oven. You can use granulated sugar, or for additional crunch and texture, try Turbinado (raw) sugar Building the Lattice Topīrush an egg wash (I use a beaten egg with about 1 teaspoon of water) onto the entire crust. Are you seeing a theme here? Cold dough and patience are the best guarantee of a beautiful lattice pie crust. If needed, stop partway through construction of the braid to chill the dough before continuing.Īfter you have your braid and strips prepared, chill them in the fridge for 10-15 minutes. The secret of braiding pie dough is to keep it well chilled and to bend the dough as minimally as possible to prevent breakage. If you've never tried a braid, you can reference all kinds of three-strand braiding tutorials online. Pinch all three strips together at one end and carefully braid them together, trying to keep each individual strip as flat as possible with no twisting. To make the braid, take the three narrowest strips of dough and lay them down together in a bunch. It will help keep your final lattice design crisp and neat. If at any time during this process, you feel the dough becoming too warm and soft, pause and place it back into the fridge to chill for 10-15 minutes. Measure in advance to make sure you've rolled the dough large enough to accommodate that many strips! If the dough is oval shaped, orient your ruler so that your strips run down the longest side of the dough. Using a ruler and a sharp knife (or a pastry wheel or pizza cutter), carefully cut the dough into 17 half-inch (½") strips and 3 slightly-less-than-quarter-inch strips (~¼"). For this lattice pie dough design, we will use 18 strips total, one of which is a braid made from 3 smaller strips. Remove the baking sheet with the now-chilled rolled out dough from the fridge and transfer the dough to a work surface. Chill in the fridge while you prepare the lattice top. Meanwhile, prepare your pie filling and pour it into the bottom crust. InstructionsĪfter making the dough, divide it into two pieces, flatten each into salad-plate sized discs, wrap in plastic wrap, and place into the fridge to chill. Keeping the dough in the fridge also helps the fat in the dough (in this case, butter) to remain at the right consistency - fairly firm. This creates a dough that is much easier to roll out as you won't be fighting the gluten's elasticity as much. This chilling period allows the gluten in the flour some time to relax. When starting the crust making process, use dough that has already had time to chill for at least 30 minutes in the refrigerator. To make a lattice crust, you will need a pie crust recipe that provides you with enough pie dough for both the bottom crust and the decorative top. King Arthur Flour has an excellent reference page that also provides recipes and addresses many basic questions relating to pie crust. You can refer to my cherry rhubarb pie post for Sister Pie's deliciously flaky pie dough that performs well when building a lattice, or you can use your preferred pie dough recipe and follow the step by step process detailed below. I hope that this simple step by step guide complete with a stop motion video and reference photos will encourage you to try a lattice crust pie yourself! I thought it would be helpful to put together a more instructional post showing the process I used to create a decorative lattice pie crust.
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