It might seem like a simple tip, but wide strips are much easier to create a lattice with than slim ones. I used an all-butter pastry recipe (see tip #1 above) and decided to cut the strips beautifully slim. The herringbone lattice shown in progress below was a real headache, but I wanted to challenge myself. And if you’re expecting company, what a way to impress… individual pies of perfection! 7. I would recommend starting small and simple. A complicated lattice design can become quite the head spin when it’s scaled up to a large pie.Transplanting a large lattice into a pie is more difficult as it sags with the weight.As the pastry dries it becomes more likely to crack and snap. Long strips of pastry break more easily.A large lattice is considerably more difficult to pull off for a number of reasons: My single serve pot pie dishes are my favorite. Otherwise, the pastry to filling ratio gets a little out of hand.ĥ0/50 Butter/Shortening pastry lattice 6. If this is you, try building your lattice on top on a base layer of pastry… this was game-changing for me! This does, of course, increase the amount of pastry you will use, and this is why I am a big fan of pot pies. Most first attempt lattices are unevenly spaced with a lumpiness to the shape of the top of the pie. This helps masks gaps between the strips of pastry, prevents leaks of filling from beneath, and adds stability to create a smoother, flatter finish. Often pie visual perfection is created by building the lattice on top of a second flat layer of pastry. You may have been browsing Instagram for the perfect pie crust design, wondering how these chefs are creating such clean, crispy looking lattices. For Success with a Complicated Design, Double Up It keeps a great shape when it cooks and frankly if you don’t want to make a total mess of the kitchen it’s a great option. It cuts amazingly, doesn’t dry out or snap easily as homemade stuff does. Confession… the pie in the above photograph is made with Pillsbury pie crust. There are some pretty weird ingredients in a Pillsbury pre-rolled pie crust, but it’s ready to go and so easy to work with. Store-bought pastry does not have the flavor of a rich homemade crust. Don’t be Afraid to Practice with Store Bought Pastry In the meantime here is a simple 50/50 recipe which is perfect to get started! If you’re still worried about making pastry, check out tip #2…Ģ. I keep meaning to write up a simple pastry recipe here on the blog but I haven’t quite managed it yet. Once you have mastered the art of the perfect lattice you will be more prepared to take on an all-butter pastry. I would recommend a mix of butter and shortening in your pie crust for the perfect compromise. It rolls better and is generally easier to work with but it lacks the flavor of butter pastry. Pastry with shortening keeps its shape better when baked, so if you’re adding decorative details, they won’t melt into oblivion in the oven. Butter has a lower melting point than shortening or lard, and therefore if you overwork it and don’t work quickly you’ll lose that flakey texture when baked. Rich and delicious, all-butter pastry can certainly make a beautiful pie but it has its downfalls, especially for beginners. Many people, my self included, are seduced by the idea of an all-butter pastry crust. As an Amazon Associate I earn from qualifying purchases.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |