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Lattice pie full#
Lattice pie pro#

Be sure to use a pie shield or cover the crust edges with foil if they are beginning to darken too much or burn.

Prep ahead of time place the dough and crust in the refrigerator to chill for 1-2 hours.

This can cause the pie crust to be too tough.

Do not over-handle or mix the the dough.

Lattice pie pro#

Also, here's a little pro tip: slightly overlapping the leaves gives it the prettiest dimension. Play around with the designs until it creates a pattern you like best. It might take a couple of tries, but you'll get the hang of it.įor this particular lattice pie crust with decorative leaf cutouts, you will want 14-18 leaves for the outer ring, 12-14 for the middle ring, and 10-12 for the inner ring. When using these cutters, you must make a clean cutout, and then press down the spring top to get the leaf indents and decorative markings. Buy them right now! Beleaf me, It will be the best $10 you've spent in a long while. The finishing touch that makes all the difference! The decorative leaf pie crust is the element that takes your pie from, "Wow, that looks great!" to "Holy mackerel! YOU made this?!"Īnd it's all thanks to some extra pie dough and these leaf pie crust cutters.

Ensure your strips are long enough to roll into the crust! If you don't press them into the edges, they may separate when baking and fall apart.

(By the way, the pie filling in these photos is 5 cups of the frozen berry blend from Costco, mixed with one cup of sugar. And we don't want sad pie, now do we? I've been there-it's no bueno. If not, the lattice design will sink and get all sad.

Lattice pie full#

Make sure your pie filling is full enough.So, if you're trying to impress your mother-in-law or the PTA, go with the skinnier strips. Over the years, I've come to prefer a larger lattice because it gives more coverage so I can more fully indulge in the flaky crust. The widths of your strips make a difference.Helpful tips for making a lattice pie crust design Items needed to make a decorative pie crust Depending on the flavor of pie, you can sprinkle sugar or cinnamon-sugar on top for added sweetness and sparkle.Press play! Bookmark and pin this baby, because this will be your guide for life! And now let's talk about the subtleties of making lattice pie crust.Whisk an egg and brush the crust gently.Dab water along the edges and gently press the braids in place so they will cook together and stay in place. It took 3 braids to cover the whole edge of my pie crust.You basically alternate bringing the outer strips in towards the center. Cut ¼-inch strips and braid the pie crust on the counter. If you have extra pie crust, you can make a braided edge.Press the lattice pieces into watered edge of the bottom crust and cut off the ends of the strips.Wet your fingers, and dab the edge of the bottom pie crust all the way around. Grab two more strips and weave them horizontally over, under, over, under, and over the vertical pieces.Grab two more strips and weave them vertically over, under, and over the horizontal pieces.Take two more strips and horizontally weave them over, under, and over the vertical pie crust strips.Place two more strips vertically on top of the horizontal strip.Use the center pie crust strips because they are the longest. Place the first strip vertically (up and down), the second strip horizontally (left to right). Criss-cross two of the pie crust strips over the center of the pie.With a pizza cutter, cut 1-inch wide strips – you will need at least 10, but save any extra crust for a braided edge.

Roll out the other half of the pie crust into a circle about ¼-inch thick.Fill your crust with the filling of your choice.

Divide the pie dough in half, roll one half out, fit it in your pie dish, and cut off the excess crust around the edges.

Make sure that it makes enough for a top and bottom crust.

Start with your favorite pie crust recipe.