![]() Refrigerate pie at least 4 hours or overnight. Bake on the lower oven rack for 45 to 50 minutes or until set. Spread sweet potato filling into the pie mold. Roll out pie crust into 9-inch pie pan, crimping the edges. In the bowl of a stand mixer combine sweet potatoes, butter, eggs, sugars, milks and spices. You can sprinkle the top with sugar or cinnamon sugar if you like. Brush lattice all over with milk, cream or an egg wash (a mix of egg and water or milk) to encourage browning. Or, if you’ve blind baked the bottom crust, simply tuck in the edges of the lattice so the strips don’t hang over the side of the pan. Gently press lattice strip edges into the bottom crust, then crimp the edges to seal the top and bottom crusts together. Repeat process on one side, and then the other, until you have fully covered the pie with woven strips. Place another long strip perpendicular to the others across the center of the pie.įlip those strips back down, then flip up the other strips. (Reserve some of the longer strips for when you weave the lattice.) The longest strip should be in the center of the pie.įlip up every other strip on the pie. Place half the dough strips parallel to each other across the top of the filled pie. Roll out the chilled dough and cut it into 1-inch thick strips. To make a lattice top, you’ll need to double your pie dough if it’s not already a recipe for a double crust. Your crust is now ready to fill or blind bake. Prick crust all over with a fork, then chill crust for 30 minutes. If you’re not making a top crust, then the crimp edges now. Transfer crust to a 9-inch pie pan by gently rolling it up onto the pin, then carefully unfurling it into the pan. (If your rolled dough doesn’t end up in a neat circle, you can trim it, and use the trimmings to patch up any rips, holes or bald spots.) Too much flour all at once makes a tough crust.Ĭontinue to roll the dough in all directions until you have a 12-inch circle. Lightly dust the counter with flour as you work. Rotate the dough clockwise as you work so it’s uniformly thin and isn’t rolled irretrievably into the counter. Put the dough on the floured surface and, using the pin, roll away from you, applying pressure evenly. ![]() (Alternatively, you can roll the dough out between two sheets of parchment paper or plastic wrap no flour required.) Lightly dust flour onto a clean counter and onto a rolling pin. Add 8 tablespoons chilled, cubed butter and proceed according to the directions above. Add 3/4 cup grated sharp cheddar pulse until mixture forms coarse crumbs. Or make a crispy cheddar crust, which pairs nicely with apple pie or savory pie fillings: Pulse together 1 1/4 cups flour with 3/4 teaspoon salt.You can experiment with textures and flavors by substituting 3 to 4 tablespoons shortening, lard, beef suet, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for 3 to 4 tablespoons regular butter.For the best results, use a high-fat, European-style unsalted butter like Plugra. ![]() Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days. Flatten into a disk with the heel of your hand.
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