Lay them back down, fold the opposite every other vertical strip back, and place the final horizontal strip. Fold every other vertical strip back to the center and lay another horizontal. Working with the other side now, repeat the weave. Lay vertical strips back on top of new strip.Ĩ. Make sure horizontal strips are spaced evenly. Fold the opposite every other vertical strip back, add a second horizontal strip. Unfold strips so they lay flat again on top of the new strip of dough.ħ. Fold every other vertical strip back halfway, add one horizontal strip. Space half of the pie crust strips evenly on top of your pie, placing longer strips in the center.Ħ. Lay vertical set of strips on top of pie. In these photos I used 8 total 1.5 inch strips.ĥ. I recommend 8-10 total strips about 1-2 inches wide, but it’s ultimately up to the look you want thicker strips will hold their shape better during baking. You can roll the pie crust out into a circle about 12 inches in diameter, or you can roll it into a rough rectangle as pictured above (my preferred method).Ĥ. Use a rolling pin to roll out the second pie crust to about ¼-inch thick, dusting your work surface with flour as needed to prevent sticking. Roll out the bottom pie crust on a floured surface and transfer to pie baking dish, then prepare filling according to your recipe’s instructions. Pie crust should rest in the fridge for at least 2 hours to firm up and relax the gluten in the flour before rolling it out.Ģ.
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