For each design, begin by rolling out the bottom crust and lining a 9-inch (23cm) pie pan with it. Keep your surface well-floured! And if you have a marble slab for rolling pastry or pastry cloth, definitely use it! It will make lifting your designs much easier!Īll of the pies below require two pie crusts.When you are rolling out your top crust – if it is very firm and starts to crack, knead the dough together again and let it sit for 5 minutes to allow it to warm up a bit before rolling out again.Make sure to remove your chilled dough from the refrigerator about 20 minutes before you want to roll it (it should still be cool – too warm and it will be difficult to handle and too cold and it is more likely to crack). When making the dough, I always say to add a minimal amount of liquid and handle the dough as little as possible for the most tender dough – but in the case of these more intricate crusts, go ahead and add the full 3 tablespoons of ice water and give the dough extra few kneads (don’t over-do it – just 3 or 4 extra kneads) just to keep things pliable before chilling the dough.These designs are made with my perfect flaky pie crust, which is very forgiving and easy to handle.By the end of this article, you’ll take my years of culinary and professional baking experience, and you will no longer be intimidated by beautiful pie designs! Below are five designs that you (yes, YOU!) can do easily! Pie Design & Decorating Tips To Get You Started
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