Baking & Pastry Essentials
The Technique
A Lattice Pie Crust Design
Lattice patterns can be created by weaving together a chosen medium to form a grid. Generally, the idea refers to garden elements such as trellises made from lumber but the same approach can be replicated in the kitchen when making a scrumptious lattice topped summer fruit pie. When pastry dough becomes your building material, the original concept can be taken one step further since the dough is pliable. Instead of simply criss-crossing the pastry strips, extra depth can be added by intertwining them for a stunning creation.
In an effort to provide you with a detailed look at how to create a basic lattice topped pie crust design, I have broken down the steps in a series of easy to follow illustrations. The grid can be crafted over a traditional round pie plate, a rectangular sheet pan for a beautiful slab pie, over a tart pan or even a square baking pan. Two recipes of the Buttermilk-Cornmeal Pastry Dough will be plenty to make a lovely summer fruit pie composition. If you want a bottom crust, a third recipe will need to be prepared so just use individual recipe instructions to guide you in finishing your creation.
Buttermilk-Cornmeal Pastry Dough
makes lattice pastry strips for pies
Two recipes of dough will yield plenty of strips to weave a beautiful design. Follow individual recipes for dimensions, specific instructions & baking times.
1 1/2 cups all purpose 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
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. Repeat.
Place one portion of dough between two sheets of plastic wrap. Roll the dough to a 1/4-inch thickness into a 13-inch square. Trim the edges using a ruler & a pastry wheel. Cut the dough into strips according to recipe instructions. Repeat the procedure with the remaining dough. Use as directed.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make A Lattice Pie Crust Design
A series of criss-cross moves is easier than you may think. From the tools & equipment to the simple technique, a few extra tips make it manageable. Get ready to put your skills to the test & make a stunning creation.
The Technique
A few pieces of equipment will be needed in order to get the look. Read through the recipe before beginning. Here’s what you should know.
No. 1
The Equipment
A pastry wheel & a ruler will guide you in creating the strips needed to make the pattern. You’ll find plain & fluted tools available so get creative & make the design all your own. A pizza cutter or knife can also step in to get the job done. The ruler will help you get a uniform look. I use it to make the width lengths & freehand the length but if you want to get technical you can. A rolling pin, a flat surface, a little flour & some plastic wrap will have you set to create a stylish pattern in no time.
No. 2
The Rolling & The Cutting
Roll the dough between plastic wrap. This will help you get the length needed more easily. You’ll also want to be certain the thickness is nice & even. Pat the dough into a rectangular shape then push the pin across the dough. Roll towards each corner to maintain the shape. It doesn’t need to be perfect as you’ll cut the ends before making the strips however the less you cut away, the more dough you’ll have to work with right away. If you need more strips of dough, just gather the scraps & reroll them. Once the cuts have been made, you can use them right away or cover & chill them until ready to top your creation. The dough will need to be pliable when building the pattern so just remove it from the refrigerator about 15 minutes before using it.
No. 3
The Procedure
Begin the lattice design directly over the pie. There should be a little overhang around the entire circumference that will be trimmed later when ready to connect the bottom crust or tuck under the fruit filling & flute the edges. The number of strips used is up to you. I began with 1/2-inch wide pieces & was aiming for about a 1/2-inch wide openwork. The design can be as tight or loose as you would like it.
Place one strip of dough vertically over the surface. Tuck the first horizontal strip under the vertical strip. Place the second horizontal strip over the vertical strip. Continue this technique until you have covered to pie surface with horizontal strips of pastry dough. Peel back the top strip of horizontal pastry then repeat with every other horizontal piece. Place a second vertical piece of dough over the pie surface. This will cover the remaining horizontal pieces of dough.
3a
Once the second piece of dough has been added vertically, return the pulled back pieces of horizontal dough strips so that they lie flat over the pie surface. At this point, check to be certain you’re happy with the spacing & adjust, if necessary. Straighten up the lines as well so that the design layout looks neat & tidy towards the end of the process.
3b
Now peel back the second strip of horizontal pastry dough along with every other piece. Make certain the negative space is close to the same size as the first & adjust accordingly. As you’re building the pattern, it’s important to keep the dough strips from drying out on top which could make them crack & split. Cover the dough strips with plastic wrap to keep them pliable & easy to manage.
3c
Add a third vertical strip of dough over the horizontal pieces that lie directly over the pie surface. Return the pulled back pieces of dough to the pie surface which will in turn cover the vertical strip of dough. Repeat this procedure until the entire surface of the pie is covered with the lattice design. Follow individual recipe instructions in order to trim & finish the dessert.
A second method to making a lattice design is by starting in the center of the pie & working your way to the edges. This idea works well when larger strips of dough are used to ensure a well balanced layout.
No. 4
The Pie
Put the technique to the test & make a beautiful lattice topped pie. Stars Fell On Alabama Peach Slab Pie showcases this classic baking design.
The Tune
“Il signor Bruschino- Overture” Gioaccino Rossini
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Be sweet.
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