![]() ![]() If a piece breaks or tears, gently press it back together. Repeat this pattern, keeping the braid as tight as possible. Take the right most piece and bring to the centre, then take the left most piece and bring to the centre. Lightly pinch the top of the strands together at the top. Start by cutting 1/4" thin strips (using a ruler is helpful) and laying them vertically side-by-side in front of you on your working surface. Repeat with the remaining strips, weaving them under and over one another to create the lattice pattern.īraids are a beautiful detail to add to the edges of a pie, especially for a single crust pie. Lift up every other vertical strip in order to weave the perpendicular strip underneath. Starting on the horizontal strips, lay one strip perpendicular on top of the vertical strips and on the edge closet to you. Save the longer strips for the middle of the pie and the shorter pieces for the edges. Lay half the strips vertically and evenly spaced on top of the filled pie. Using egg wash to act like a glue, brush the pie first with egg wash before adding the cut-outs.Ĭreate a lattice by cutting the dough into at least 8 strips, we like a wide strip about 1 1/2"- 2" wide. Using the pastry dough scraps, cut out desired shapes such as triangles, circles, leaves etc, using a paring knife, scissors or a small cookie cutter. With scissors, clean and trim the excess pie dough all around, leaving 1" overhang. Tuck the edges under themselves, pressing the dough gently but firmly against the outer rim of the pie pan. ![]() Use your fingers to press the edges of the bottom and top crust together so they are lightly sealed. Roll out the second pastry dough disc and gently place it on top of the filling. Next you can add the top crust to the pie or create a lattice (see further below) Tip the filling into the base, tucking in loose fruit pieces and mounding the fruit slightly higher in the centre. Toss together the filling ingredients according to your recipe. If the dough tears or comes away, simply press it back together. Grease the pie pan with butter and gently ease the dough into the pan, lightly pressing it into the contours of the pan and making sure there is about 1" over hang all around. Lightly flour your rolling pin and roll one pastry dough disc into a circle about 13" wide and approximately 1/8 - 1/4" thick. To try your hand at a double crust pie, check out the French Lentil Pot Pie or Classic Apple Pie. Our single crusted pies are a great place to start, try the Salted Honey Pie or Buttermilk Pie. Play around and have fun! We prefer to make a 1.5 or double recipe of any of our pastry doughs for a larger design so there's more dough on hand.īelow you will find detailed instructions on how to decorate a pie using cut out pastry shapes, how to make a classic lattice top pie, and how to make and apply a pastry braid to the edge of a pie. All rights reserved.To cap off our series on homemade pies we've taken videos to show several ways that you can personalize a pie by adding decorative shapes and designs, regardless of your skill level. Learn how we protect and respect the privacy of our guests.Ĭopyright © 2023 Nugget Market, Inc. ![]() Ready to try your hand at fun pie décor? Get started with the right pie crust recipe. Slashes: Slash your pie crust in a lovely pattern for a simple yet elegant finish.Ĭut-Outs: Use fun cookie cutter shapes to expose some of the colorful filling and add another layer of decoration. Starting from the center, twist each strip of dough clockwise, then continue with each strip of dough until the whole top is covered. Rosette: To make a rosette of twists, cut your dough in ½-inch strips. Use scissors to trim away any excess dough.Repeat until all of the dough strips have been used.Fold the strips that are underneath the center strip back, lay another strip down next to the center strip, then unfold the strips over it.Place another strip perpendicular across the center, then unfold the strips over the center strip.Lay half of the dough strips side by side on top of the filling, then fold every other strip back on itself.Place your bottom crust into a prepared pie pan, add filling and smooth out the top.Roll out your top crust into a 12-inch circle, then use a sharp knife or cutter to cut it into 1-inch-wide strips.Lattice Crust: Practice your weaving skills with a classic lattice top: Decorating the top crust of a pie is more than just making vent holes for steam-there are as many ways to embellish your pie as there are ways to fill it! Give one of these ideas a try, or let your creativity shine with your own pie crust pièce de résistance. ![]()
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