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 used room temperature size large eggs.Ĭheck out all of my delicious gluten free apple recipes.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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