Braided Lattice Pie Crust Recipes
BRAIDED LATTICE PIE CRUST
Provided by Wanna Make This?
Categories dessert
Time 30m
Yield one 9-inch pie
Number Of Ingredients 4
Steps:
- On a lightly dusted surface, roll out 1 pie dough disc to 1/2-inch thick. Place in a 9-inch pie plate with a 1/2-inch overhang and fill with your favorite filling. Roll together the remaining 2 pie dough discs into one 1/2-inch-thick crust and chill.
- To make the ruffled bottom crust, use your fingers to pinch the overhanging dough by putting your thumb on the dough and pushing up on either side to pleat all the way around.
- Remove the rolled crust from the refrigerator. To make the braided lattice, cut the crust with a pastry wheel or chef's knife into 15 strips 1/4-inch to 1/2-inch thick. Take 3 strips of the dough and braid them, pinching the top slightly to adhere the strips together. Use a chef's knife to trim the edges of each braid. Place on top of the pie from end to end. Repeat until you have 5 braids to cover the entire pie. Beat the egg and brush over the top of the pie.
- After the pie is covered with the lattice design, roll out the remaining pie dough scraps to 1/4-inch-thick. Cut out 3 discs with a 1 1/2-to 2-inch round cutter. Overlap the 3 discs slightly end to end like a caterpillar, adhering them with egg wash. Roll them from one end like a cinnamon roll. Cut the roll in half to create 2 roses. Adhere to the top of the lattice pie with egg wash.
- Bake according to recipe instructions for your pie filling and crust.
THE BEST PIE DOUGH FOR A LATTICE CRUST
We love this dough for making the lattice crust for many reasons. The combination of shortening and butter makes the dough incredibly easy to work with and forgiving when cutting and weaving. Plus, the added vodka provides tenderness and depth of flavor, making it perfect for a variety of pie fillings.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield dough for two 9-inch pies or one 9-inch double crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together.
- Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
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- Whisk together butter, sugar, water and flour in a mixing bowl. Transfer the mixture to a small saucepan and bring to a boil over medium heat. Stir continuously for 2 minutes until it forms a smooth mixture. Remove from heat and set it aside. The sauce will be thick and more like a paste.
- Transfer one prepared dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust.
- Slice the second pie dough into 15 strips, measuring 1/2-inch wide. Save the leftover dough scraps to the side. Take 3 strips of equal length and squeeze the 3 ends together. Braid them together by moving the left strip across the middle strip. Then, move the right strip across the middle strip. Repeat the left and right to the middle until you reach the end of the braid. Squeeze to bind the 3 ends together. Repeat the braiding will the remaining strips, until you have 5 braided strips.
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