The Basics: Cut Pie Crust Edge Techniques

Summer Of Pie: Queen Of Hearts Cherry Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Write Author Editor-in-Chief Recipe Developer Southern Hostess Tailgating Expert Tide & Tigers Today Tailgate Host WBRC FOX 6 Cooking Lessons How To Make Heart Pie Crusts Original Food & Crafts Party Ideas Sports EntertainingBaking & Pastry Essentials

The Technique 

A Queen Of Hearts Pie Crust

One of the most effortless ways to add instant style to a pie crust is by adding a decorative edge of cut shapes on the lip of the plate. If you keep the pattern simple, only one recipe of the Buttermilk-Cornmeal Pastry Dough will be needed for a stunning presentation. Start with miniature cookie cutters to create the custom look. Be certain to roll the pastry dough a bit thicker to compensate for longer bake times. A 1/4-inch thickness is the ideal size for this lovely crust. As you get comfortable with the technique, I’m sure you’ll be inspired to try different size cutters & shapes to make a design all your own. Just keep in mind that the dough will shrink slightly & sometimes curl or droop as it bakes. If you compensate for this ahead of time, it can add an interesting look & cue you as to where the shapes should be a attached for a charming composition. The instructions provided yield one partially baked Queen Of Hearts Pie Crust intended to be filled with seasonal fresh fruits that require longer bake times. Be prepared to level up your pie making skills & follow my detailed technique for a refined crust fit for a queen.

Summer Of Pie: Queen Of Hearts Pie Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Food Stylist Author Writer Recipe Developer Tailgating Expert Southern Hostess Sports Entertaining Tide & tTigers Today Game Day Tailgate Host WBRC Fox 6 Cooking Lessons How To Make Heart Pie Crust

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes 1 {10-inch} pie crust

Queen Of Hearts Pie Crust 

Cutting heart shapes from the dough & attaching to the edges is a simple way to add style to a homemade pie. A few baking temperature & time adjustments to the original recipe yields a stellar result for the minimal extra effort.

1 1/2 cups ap flour
3 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1/4 cup cold butter
1/4 cup cold shortening
3 to 4 Tbsp whole buttermilk
1 egg, lightly beaten
1 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle 3 to 4 Tbsp buttermilk over the mixture & shape the dough into a disc.

Place a small portion of dough between two sheets of plastic wrap. Roll to a 1/4-inch thickness. Cut 25 to 30 {7/8-inch} heart shapes from the dough. Cover with plastic wrap. Roll all of the remaining dough into a 11-inch circle. Remove the top piece of plastic & invert the dough into a lightly greased 10-inch pie plate. Remove the second piece of plastic wrap. Fit the dough down into the pie plate. Lift the excess dough hanging over the sides & fold it under so that it rests on the lip of the pan. Crimp the dough around edges using the tines of a fork. Secure a few pieces of the dough underneath the lip of the pie plate. Whisk together the egg & the 1 Tbsp buttermilk; brush the egg wash around the circumference of the dough on the lip of the plate. Attach the hearts in a decorative pattern in a few spots around the edges pressing lightly to adhere. Be certain to brush additional egg wash on each heart as you create the design. A small craft brush works well. Chill 1 hour.

Preheat the oven to 400 degrees. Place the unbaked crust on a foil-lined half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 10 minutes. Remove the pie weights or dried beans. Brush the crust all over with some of the remaining egg wash. Bake an additional 3 minutes. Cool 10 minutes before filling & baking further according to recipe instructions.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Beautiful Homemade Pies & Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Pastry Chef Author Southern Hostess Sports Entertaining Tailgating Expert Cooking Lessons Birmingham Alabama How To Tide & Tigers Today Tailgate Host WBRC Fox 6 Food & Original Crafts Party Ideas Recipes How To Make A Queen Of Hearts Pie Crust

Heart shapes are some of my favorite elements to use when designing cards, cookies & desserts filled with sweetness. Attach two together just so & they become an instant butterfly. They make adorable noses on critter cookies & can say so much simply by themselves but if another shape inspires you, the technique can be applied just the same. Use the cutter size as your guide as it rests completely on the lip of the pie plate as it bakes therefore the hearts hold their shape during baking.

Creating a custom crust with a line up of miniature hearts makes the pie a bit more special. From the tools & equipment you’ll need to have available to the technique to baking, a few extra tips make it easy & fun. Here’s everything you need to know to get the look.

Summer Of Pie: How To Make A Queen Of Hearts Pie Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Editor-in-Chief Author Writer Food Stylist Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons Original Food & Craft Party Ideas Southern Hostess Sports Entertaining How To Pie Crust Cut Outs
The Technique

No. 1

The Equipment

It doesn’t take much to make an impact. A 7/8-inch cutter is the ideal size for preparing this sweet cut edge. I used the insert from a set of cutters originally packaged for making jam filled sandwich shortbread cookies. Fondant, canapé & cutters designed specifically for pastry are all good tools that can be used to create a stellar pie crust.

A tiny cocktail fork is a great fluting tool for making the initial crust design since the entire edge will not be covered with the hearts. Press the tines around the circumference of the plate lip, then start building the cut out pattern. A pastry brush or even a small craft brush works well to dip in the egg wash to attach the shapes.

Other than these essentials, your rolling pin & a flat surface is all that is needed to complete the delightful crust.

Summer Of Pie: Queen Of Hearts Pie Crust Design By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Writer Editor in Chief Southern Hostess Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Raycom Media Cooking Lessons How To Make A Heart Pie Crust No. 2

The Design

My original idea was to cover the outer edge entirely with the hearts. As I began placing them on the crust, the design actually read better with less & made more of an impact. Using just a few also saved the need to prepare an extra recipe of dough in which all of it wouldn’t be needed. I ended up with five total groups around the pie plate lip working in odd numbers which lends a nice look.

Summer Of Pie: Queen Of Hearts Pie Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Writer Author Editor-in-Chief Tailgating Expert Food Stylist Recipe Developer Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons How To Make A Cherry PieNo. 3

The Blind Baking

Blind baking is a step that prepares the crust for the filling. The most straightforward method calls to line the unbaked crust with parchment paper. It’s then filled with pie weights or dried beans, about a pound or so will do the trick. The weight over the dough will yield a flat bottom crust ideal for a variety of fillings.

Docking the dough is another method that can ensure a level baked crust. A fork or dough docking tool is used to prick small holes into the dough. Although not used in this application, it’s an interchangeable alternative to using pie weights.

You will have just enough pastry to fill the plate & make the heart decoration from one recipe of dough. The smaller cut outs bake without flaw as they rest on the lip of the plate. No droopy designs with this technique. Cutting them from dough rolled to a 1/4-inch thickness allows the hearts to withstand the long bake time as well without burning.

If the crust bubbles once the egg wash bakes over the surface, pierce with a wooden pick to release the steam & it will settle back into the pie plate. Swipe some extra egg wash over it & the heat will seal it again. Sometimes when fitting the crust into the pie plate air can get caught between the dough & the bottom of the pan if not pressed in real snug. Once the dough is secure to the lip of the pan, you may notice it. This simple fix will ensure the crust is flat once again & ready to be filled & baked further according to recipe instructions.

Queen Of Hearts Cherryetc

Cooking Lessons
Visit this post to make a beautiful dessert in the crust

Queen Of Hearts Cherry Pie

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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