Roll out the second pastry dough disc and gently place it on top of the filling. Next you can add the top crust to the pie or create a lattice (see further below) Tip the filling into the base, tucking in loose fruit pieces and mounding the fruit slightly higher in the centre. Toss together the filling ingredients according to your recipe. If the dough tears or comes away, simply press it back together. Grease the pie pan with butter and gently ease the dough into the pan, lightly pressing it into the contours of the pan and making sure there is about 1" over hang all around. Lightly flour your rolling pin and roll one pastry dough disc into a circle about 13" wide and approximately 1/8 - 1/4" thick. To try your hand at a double crust pie, check out the French Lentil Pot Pie or Classic Apple Pie. Our single crusted pies are a great place to start, try the Salted Honey Pie or Buttermilk Pie.
#BRAIDED PIE CRUST DESIGNS HOW TO#
Play around and have fun! We prefer to make a 1.5 or double recipe of any of our pastry doughs for a larger design so there's more dough on hand.īelow you will find detailed instructions on how to decorate a pie using cut out pastry shapes, how to make a classic lattice top pie, and how to make and apply a pastry braid to the edge of a pie.
#BRAIDED PIE CRUST DESIGNS SERIES#
Place the shell back in the oven and bake for an additional 7-10 minutes, or until the shell is golden brown and the center of the shell is crisp.To cap off our series on homemade pies we've taken videos to show several ways that you can personalize a pie by adding decorative shapes and designs, regardless of your skill level.Remove the pie from the oven and take out the tin foil and beans.Fill the pie shell with dry beans to weigh it down.Place a sheet of tin foil over a chilled pie crust and gently pat it down to fit around the inside.TO BAKE A PIE SHELL: If you haven't already, brush the pastry around the edges with an egg wash(1 egg and 2 T.*Makes 2 single crusts or 1 double crust pie.Use and bake according to the specific recipe you are using.Dough should be cold and firm before going into the oven.
Chill immediately while you prepare to roll out the dough. at a time, pulsing a few times after each addition until the dough comes together, but is not too wet. Mix together the cold water, vinegar, egg yolk, and ice cubes.When the butter and shortening are added, pulse a few times more, or until the butter is cut down to pea sized pieces. at a time, pulsing a few times with each addition(don't run the processor consistently). Add the butter and shortening to the crust, 1 T.Place the lid on and pulse the mixture a few times to blend. Place the flour, sugar, salt, and baking powder in the bowl of a food processor.Poke holes all over the sides and bottom of the crust with a fork. Smooth out the “valleys”, if you will, with your finger.Ĭontinue this around the entire crust, pinching and smoothing. Smooth out the top of the sharp edge with your fingers. When you’ve finished rolling the crust, go around each roll and pinch it upwards with your left thumb and bent pointer finger(just like you would pinch something!) Move your hand up and down the roll as you pinch, making the roll pointed and flat on the sides. While keeping your left pointer finger on the dough that you just pressed down, use your other hand(not like pictured! I needed my right hand to take the pic!) to fold the edge that hangs down to the right up and over your left pointer finger.įirmly press the edge that you just folded over down.Ĭontinue to do this all the way around the edge of the pie crust. Taking a piece of dough that is hanging over the edge, carefully fold it up and over to the top rim of the pie dish and press down firmly with your fingertip. Gently peel off the top layer of waxed paper.įlip the paperless side of the dough over on top of your pie dish(make sure it’s centered!) and gently peel of the waxed paper from the dough.Ĭarefully pat the dough down into the dish all the way around the inside.
Roll the crust into a circle big enough that when you place your pie dish upside down on it, it still has almost an inch of dough outside of the dish. Start by rolling our your crust in between two sheets of waxed paper to a thinness of 1/4′-1/8″. This is my absolute favorite crust in the world and you’ll find the recipe for it at the end of the tutorial. You really don’t have to go to a lot of trouble to get a beautiful crust! With Thanksgiving approaching and many of us preparing to get into “pie baking mode” I wanted to give you a little picture tutorial on how to make a simple pie crust that looks pretty without being too much hassle.
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