Cold ingredients, chill it after mixing, chill it after you line the pie plate.
Whole pie lattice angle how to#
Nothing beats the flavor and if you know how to manipulate it, the result is just as flaky as crusts made with less sensitive fats. shortening AND butter)? Let us know why you do what you do.Įrin McDowell: I’ve done it all (lard, shortening, a mixture, even olive oil!), but I’m all about the all butter crust. What kind of fat do you use? Do you use a mixture of fats (e.g.
Caroline Lange, digital promotions coordinator for Edible Brooklyn and author of this article. Hannah Kirshner, editor of Sweets & Bitters. Sam Sifton, food editor of the New York Times, former restaurant critic and author of Thanksgiving: How to Cook It Well. Kat Kinsman, editor-in-chief of Tasting Table and pie representative in the great Southern Foodways Alliance Pie vs. Allison Kave, author of First-Prize Pies and baker at Butter and Scotch. Emily & Melissa Elsen, founders of Four & Twenty Blackbirds. Erin McDowell, manager of the Food52 Test Kitchen. Here are their personal crust strategies. The art and practice of the perfect pie crust is as unique as the person wielding the rolling pin. We reached out to a pantheon of pie-bakers for advice on what they do when it’s time to pull out the rolling pin and get to business. The crust also seems, for many, to be the most stressful part of pie-baking - but it needn’t be. Controversial, maybe, but I would venture to say that a pie is only as good as its crust. But in the Lange house, it was always the crust that was the make-or-break factor. It’s the fillings we hear about the most, and not without reason. I grew up in a house where pie was king: it took the place of birthday cake, rarely lasted more than a day and made the day before Thanksgiving a well-floured flurry of sifting, rolling, chopping, crimping. It’s that time of year, folks: It’s apple season, sweet potato season, pumpkin season, cranberry season, and most importantly, pie season. Got some pie opinions to share? Tweet to or show us on Instagram with #EBdailypic. We originally published it in the fall but most of these crust comments know no season. In its honor we’re reviving one of our favorite dessert deep dives from a few years back. Trim away the excess dough on the end of each strip and tuck it into the interior edge of the rim of the bottom crust and crimp the edges of the bottom crust as desired.Editor’s note: Tomorrow, 3/14, is the very official Pi(e) Day. Fold back the top ends of the third and fourth strips and lay the eight strip above and parallel to the seventh strip and return the third and fourth strips to their original positions. Fold back the top ends of the first and fifth strips and lay the seventh strip above and parallel to the second strip. Unfold the bottom ends of the first and fifth strips over the sixth strip. Fold back the bottom ends of the first and fifth strips and lay the sixth strip below and parallel to the second strip. Fold back the right end of the second strip and lay the fifth strip to the right of and parallel to the third strip and unfold second strip over it so it's on top of the fifth strip. Lay the fourth strip over the second strip to the left of and parallel to the first strip. Lay the third strip of lattice over the second strip of lattice to the right of and parallel to the first strip. Lay the second strip of lattice across the pie over the first strip at a 90° angle, just below the center of the pie. Lay the first strip vertically across the the filled pie, just left of center. Using a pizza cutter or pastry cutter, slice your pie dough into 8 strips about 1 1/4 inches wide. Then you’ll want to follow the steps outlined below to make a beautiful lattice top pie. 
The dough should be rolled into a 14-inch circle and have chilled on a flat baking sheet in the refrigerator for at least 2 hours or overnight before slicing and weaving.
Then you want to make sure the dough is sufficiently chilled. My favorite recipe for lattice pies (and, honestly, pretty much any pie) is this easy flaky pie crust. Weaving a lattice is actually quite simple.įirst, start with a pie dough that’s flexible enough to bend a bit when chilled and sturdy enough to hold its shape through baking. There’s a great big world of pie decoration out there from the simple to the insanely complex.Īnd while I love a nice rustic free-form galette (like this blueberry galette or this cherry galette), there’s something wonderful about the linear orderliness of a lattice-top pie crust.Ī lattice is a lovely way to top a fruit pie, especially one with a particularly wet or colorful filling because it makes for natural venting to allow moisture to escape and it allows bright fruit to show through.
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