Adding a lattice crattling on top of your pie may seem like a little horrible, but it’s absolutely a matter. Find a useful video, step-by-step photos and written instructions below.
The lattice pie peels are stunning. I love them like fruit pies apple pieTo be in style blueberry pieand cherry pieA number If you don’t have previously mean before, it’s easier than you think. Trust me.
I like to use my favorite homemade pie crust Almost for me Pie recipes:But you can use this easy way to shop purchased or other homemade slices.
How to make a lattice pie crust
Turning a plain pie crust in a liter’s shell is surprisingly clear. After rolling your dough, cut it into uniform strips (pizza cutting miracles).
Start putting several layers on a pie. Knitting the key to the railing. Make all the other tape and put them in full layer.
Discover the original layers, then push back the other collection of alternative layers to add another vertical layer. Repeat this process until your pie is covered with a beautiful, woven groom. The following photos clearly imagine every step, and our video shows that it helps you in real time.
How to make a lattice pie crust
Adding a lattice cratte to the top of your pie may seem like a little terrible but actually quite easy. I have clarified clear instructions below, but I advise you to view our useful video manual so that you can run a pie in real time.
Makes 1 pie
Watch to make the recipe
You will need
Pie dough up and bottom 9 inch pie, frozen, see our pie peel recipe
Pie filling
1 egg yolk
1 tablespoon heavy cream
1 tablespoon of coarse sugar for garnish
Directions:
1Roll half of the pie baking to accommodate 8- or 9 inch pie dish. To secure the dough and ensure a common thickness, drain out of the baking center and continue to eliminate and fertile dough quarterly.
2Check for the correct size – the pie dish on the dough. The dough should be more than 2 inches greater than the dish.
BookletBe careful not to spread the dough, fit it on a pie plate, then cut the dough into a 3/4 inch on the edge of the dish. Freeze while you pie punch.
ThreeMake a pie fill according to your recipe directions, then fill out a pie.
5Roll the second half of the dough like a similar size, as before, then cut into 3/4 inch strips.
6 years oldPut five layers filled with pie, parallel and equally common.
HaCarefully fold back second aeration of fourth Layers, then put them to other dough perpendicular for them. Discover the second and fourth layers on a new layer.
HaFold back firstTo be in style thirdand fifth Layers, then put them to other dough perpendicular for them. Discover the first, third and fifth layers on a new layer. Repeat until pie covered with a lattice crown. Watch our video to see you do it.
HaThe layers of dough on the edge of the sticker dish 3/4 inch strips. Fold the ends of the layers and the bottom dough under the bottom, creating a more dense limit that rests with a dish lip. Crim edges.
10 years oldMake egg washing up the egg yolk and cream together then brush on the pie dough. Drain a tablespoon of coarse sugar.
11Freeze a pie for 20 minutes or freeze 5 minutes before you bake your recipe directions.
Adam and Junny tips
- Extreme edges. Press one hand indicator to fold the pie ends against the edge of the dough from the inside of the dish, and gently squeezing the outside with two knees of the other hand. To see it, do it, watch our video above.
- Keep the dough cold. Pie dough should stay cold while you work with it. If the dough becomes reckless or warm, break and froze for 20 minutes or froze for 5 minutes, continue to add a lattice top.
- Nutritional information is estimated and based on us pie peel recipeA number
Nutrition by service
The amount of serving
1/8 of the dough
Compound
Scintend
345
Compound
Protein
4 g
Compound
Carbohydrate
30 g
Compound
Dietary fiber
1 g
Compound
General sugar
0 g
Compound
Total fat
23 g
Compound
Saturated fat
15 g
Compound
Cholesterol
61 mg
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