Pie Forming and Lattice

 Forming

Roll pastry in all directions

Dust with AP


Lattice

  1. If too thick, it won't cook. If too thin, it will raise uneven
  2. Roll to about 5mm thick
  3. Cut to 1cm wide
  5. Egg wash the rim of the pie
  6. Add horizontal strips to the pie and pinch ONE SIDE ONLY
  7. Pull back alternate strips and lay one vertical strips
  8. Fold back the pulled strips and pull back the alternate
  9. Lay another vertical strip and so on (Video 8:20)
  10. Make sure the strips are properly pinched so they don't separate when baking
  11. Cut the ends
  12. Egg wash the lattice. Egg wash will keep moisture in the lattice when baking so the strips don't break

Optional Decoration
  1. Roll a section of dough a bit thinner so it gets darker than the lattice.
  2. Cut whatever shape or design
  3. Egg wash the garnish and place on pie
  4. Reserve pie in fridge for about 15"

General

  • Don't re-roll dough more than twice
  • Drain thin liquid from filling
  • Don't get filling on the edge of pie
  • Flakey dough should go to the oven cold, so butter can release moisture and produce steam before melting


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