Double Crust Pie

 Method

  1. Knead the cold dough just enough to warm it up
  2. Dust with AP
  3. Roll the dough in all directions (rotate the dough, not the pin)
  4. Roll the dough slightly larger than the shell
  5. Let it rest for a bit
  6. Cut holes (vents) on the top crust (any design)
  7. Place over filled pie, Don't trim
  8. Egg wash the top crust passing the edge of the shell*
  9. Sprinkle pearl sugar on top (optional)
  10. Rest in the fridge for 15-20 minutes before baking

Notes

*Important for flakey dough as it will prevent edge separation







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