Thursday, June 17, 2010
Top Crust & Lattice Instructions: Crust 101
Lattice crusts are a different beast, though with a little practice they're not actually that hard.
By the way, when I'm making a lattice crust, I like to make the dough for my top crust a little larger than I normally would, just in case I need extra dough.
1-Once the top crust is rolled out, use a pizza cutter to cut the dough into even strips (about 1/2 to 3/4 inch wide).
2-Fill your bottom pie shell with pie filling (if you haven't already).
3-Drape 4 to 7 parallel strips across your pie filling (space them depending upon how tight you want your lattice to be). When you choose which strip to lay across the dough, don't use all the longest ones first. Make sure you choose the appropriate length for where you are draping it (i.e. longest in the middle, shorter strips for the side).
4-Fold back every other strip to the half-way point and drape a long strip perpendicularly down the middle of the pie.
5-Unfurl the folded strips so that every other one is now covering the perpendicular strip.