If your lattice pie top browns too much before the filling is fully baked, loosely tent the pie with a large piece of foil and poke a hole in the middle for venting the steam. Arrange strips in lattice design over filling.
An easy step-by-step tutorial is available here.īake the pie as directed, but remove the foil during the last 20 minutes of baking so the edges can brown as well. To make lattice top, cut second crust into 1/2-inch wide strips. Fold and cut out a piece to cover the edges. Cut off a piece large enough to cover your whole pie. You can buy a pie shield, but it's easy to make your own from aluminum foil. You want that beautifully browned pie crust, but the edges of the pie may brown faster than the rest of the pie. How Do You Keep Your Lattice Pie Crust from Burning? It adds sparkle and crunch to the baked pie. Whatever glaze you use, you can sprinkle the whole lattice pie top with some sanding or turbinado sugar. You'll want the egg yolk to be completely incorporated into the liquid, and the egg wash thin enough to flow from a pastry brush onto the dough strips. Add cold water gradually and mix with a knife, until the pastry comes together. Bake until the crust is crisp and golden and the filling is bubbling, about 1 hour. Sift the flour and salt into a large mixing bowl and add the fats rub the fats into the flour until it resembles breadcrumbs. Sprinkle the granulated sugar over the lattice. To get the beautifully browned pie crust, brush the lattice with some milk, cream, or an egg wash (an egg whisked together with a tablespoon of water). Make the pastry first and preheat the oven to 200C/Fan 180C/400F/Gas mark 6.
0 kommentar(er)
