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Rolling out pie crust |
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Chill pastry to make it easier to handle, but then let it stand at
room temperature just until it's barely soft enough to roll.
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Flour the rolling surface just enough to keep the dough from
sticking.
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Roll out dough by placing the rolling pin in the center of the
disk of dough, then roll firmly and evenly out to the edge. Continue rolling
from the center outward until the dough circle is 2 inches larger than the top
of the pie pan.
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Transferring pastry to pie plate |
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Fold dough circle in half to transfer the dough from the pastry board to the
pan. Gently lift dough and position it so the fold is across the pan's center.
Unfold the dough easing it into the pan. Or, drape dough over a flour-dusted
rolling pin, positioning it over the pie pan, and then removing the pin. Try
not to stretch it as you're transferring it to the pie plate. Stretched dough
shrinks.
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Patch holes or particularly thin spots in the dough once it's in
the pan with bits of leftover dough, pressing down gently with your fingertips.
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Making a lattice-top pie
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Using a pastry for double crust 9-inch pie, line 9-inch pie pan
with half of pastry. Trim bottom pastry to ½ inch beyond edge of pie
plate. Fill pastry-lined pie plate with desired filling. Roll out remaining
pastry into 10-inch circle and cut fourteen ½-inch wide strips. Try
using a pastry wheel to cut more decorative strips.
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Weave strips over filling. Press ends of strips into crust rim. Fold bottom
pastry over strips; seal and crimp edge as desired. Bake as directed in
individual recipe.
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For an easy lattice, lay half of the pastry strips in one
direction across the filling; lay the remaining strips in the other direction.
Trim and seal edge and crimp as desired.
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| Making decorative pastry for pies
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Trim pastry to 1/2-inch beyond the edge of the pie plate. Fold the extra pastry
under, even with the plate's rim, to build up the edge. Crimp with one of the
following:
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Leaf Edge: With a sharp knife, cut leaf shapes from pastry
trimmings. With the back of knife, mark leaves with veins. Brush rim of pastry
with a little cold water. Apply leaves to edge of pastry.
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Fork Edge: Lightly flour tines of a fork then press tines around
entire edge of pastry shell.
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Fluted: With thumb and forefinger of one hand, pinch pastry edge
into a V-shape around the forefinger of the other hand. Repeat around entire
edge of pastry shell.
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Scalloped: Pinch pastry edge between thumb and bent forefinger.
Repeat around entire edge of pastry shell.
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Spiral: Cut a long strip of pastry 3/4-inch wide. Brush rim of
pastry shell with a little cold water. Press one end of strip to rim. Twist
strip, pressing into rim after each twist.
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Braided: Cut long strips of pastry 1/2-inch wide. Brush rim of
pastry shell with a little cold water. Braid strips together and apply to edge
of shell by pressing with your fingertips.
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