Lattice Pastry Recipes

LATTICE PASTRY

Lattice Pastry image

Provided by Florence Fabricant

Time 15m

Yield Pastry for a nine-inch latticed-top pie

Number Of Ingredients 4

Ingredients

1 1/2 cups flour
1 1/2 teaspoons salt
1/2 cup chilled lard or vegetable shortening
2 to four tablespoons cold water

Steps:

Combine flour and salt. Cut in lard or shortening with fingertips, knives or a pastry blender until mixture resembles coarse meal.
Sprinkle in water, mixing lightly with fingertips or a fork, until particles can be gathered together in a ball. Wrap in foil or plastic wrap and refrigerate until ready to use.
To prepare the pastry in a food processor, combine the flour and salt in work bowl and blend together using the knife blade. Add lard or shortening cut into small pieces and process with an on-off or pulse control for a few seconds, until the mixture achieves a uniform mealy texture. Then, with the machine running, add the water a tablespoon at a time, through the feed tube. You will probably need the smaller amount of water and perhaps as little as one to one-and-a-half tablespoons because of the speed with which a food processor amalgamates the ingredients. Process only until a ball of dough forms.

THE BEST PIE DOUGH FOR A LATTICE CRUST

The Best Pie Dough for a Lattice Crust image

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

Ingredients

2 1/2 cups all-purpose flour (see Cook's Note)
1/3 cup vegetable shortening
1 tablespoon sugar
1 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup chilled vodka
3 to 4 tablespoons ice water

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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