This time I used a fabulous cherry-amaretto filling. Adding in the filling too early will result in a soggy pie, so I do it right before I add the top lattice layer of the pie. I cut along these marks to make the dough strips needed for the lattice.Īt this point, I like to add my filling to the crust chilling in the fridge. A knife, pastry wheel, or perhaps a pizza cutter is good enough for me. A lot of bakeries, that churn out hundreds of pies a day, have a special tool with evenly spaced cutters that ensure similarly sized strips. Keeping the strips the same size helps make the pie look great. I then take a ruler or a measuring tape and make marks about 2.5cm (or 1 inch) apart on the dough. I roll out the dough the same way I did the bottom crust, and to roughly the same size. I put the pie plate in the fridge and take the other half of the dough out of the fridge to make the lattice design. I pick up the dough with one hand and then push it in with the other. Using my fingers I push the dough into the edges of the pan so that it covers the pie plate completely. I don’t just pick up the dough because that would risk tearing it. To get the dough into the pan I like to loosely wrap it around my rolling pin and then unroll it over the pie plate. As you can see, mine was really just a rough square. I also never worry about the dough being perfectly round. I always roll the dough out such as to leave a few extra inches around the circumference of the dish. Once I think the dough is large enough, I test it by putting the pie plate over it. Turning the dough is important because it makes it less likely to stick to the work surface. I continue turning and rolling the dough until it is slightly larger than my pie plate or dish. I begin by rolling out the dough (making sure to roll from the center out and not back and forth, which would promote gluten development and result in a non-flaky crust).Īfter a few rolls, I rotate the dough 90 degrees and keep on rolling it out.
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