Final day of our fun learning experience! I have a new recipe for tomorrow that is nice and luscious. Ice cream. Pistachio ice cream. At least, I think so, I made it with pistachios, its green, and its nummy. However, I haven’t exactly had pistachio ice cream anymore (don’t. judge. me.). It’s a light version and its very delicious. So I look forward to posting that for tomorrow.
Okay, here is the perfect pie crust.
I actually had room temperature shortening, but the butter was cold, and so that was okay! Anyway, I have always found that using a pastry cutter was essential and easy. Probably because I don’t trust a food processor, I always end up pulsing a bit too much, and thus ending up with a thick, glutenous mass that ends with a…hockey puck. Ahem. Anyway, work with that until you get a crumbly mixture, kind of like cornmeal.
I like to add the water in small increments, until it looks like it is enough. I always end up using less water than called for. Just enough until the mixture comes together in a ball. Not easily, mind you, it will look a bit crackly when you roll it out, it will be a little bit sticky. What’s important is that you just don’t work it very much. Gather it into a ball, put it on a rolling mat (or whatever you use to roll out, dust with a little bit of flour, too), roll it out, press into pie pan. That’s all the work it needs. After this, I like to stick it in the fridge while I make the top crust.
As for the top crust, I just made half of the recipe for the pie crust, so just half everything and roll it out. To make the lattice strips, cut it in about 3/4″ wide strips all the way down. Pour your filling into the prepared crust, and then:
Lay one direction all down the pie, like this. Then.
Pull back every other strip GENTLY (they can break easily). I found it easier to lay the rolling pin behind the pie and lay the strips on it.
Lay down one strip as far back as you can get it, press it to the edges. Pull down the strips that you had up, then pull all of the strips that you haven’t pulled up yet gently and lay them on the rolling pin.
Lay another strip down and press into the edges. Repeat this process until you have run out of strips and you have a pretty basketweave look.
At this point, you can make an egg wash with 2 tablespoons of water and 1 egg yolk, but I was out of eggs (whaaaaaaaat?), so I made a simple syrup by microwaving 1 tablespoon sugar with 1 tablespoon of water until the sugar was dissolved. I brushed this on top, then sprinkled a little more sugar over that. I baked promptly.
Cherry Pie With Lattice Top Makes 1 9″ pie
1 Recipe Cherry Pie Filling
1 1/4 C. All-Purpose Flour
1/2 scant tsp. Salt
2 tsp. Granulated Sugar
6 T. Unsalted Butter, cold and cut into chunks
1/4 C. Vegetable Shortening, cut into chunks
3 T. Water
1 Egg Yolk
2 T. Water
Sugar, for sanding
(to make LATTICE crust, prepare another half of the crust recipe)
Preheat oven to 400 degrees.
1. Prepare cherry pie filling (recipe above) and set aside.
2. Prepare crust: Combine flour, sugar, and salt in a bowl, whisk together to combine. Add in butter and shortening, and blend using a pastry cutter until mixture resembles cornmeal. Add in water, one tablespoon at a time, until dough clumps together. Combine into a ball and allow to sit for about five minutes, wrap with plastic wrap first.
3. Roll out into a 10″ round, and gently transfer and press into a 9″ pie pan.
4. Pour cherry pie filling in and prepare half of the pie crust recipe for the lattice topping. Roll out to the same thickness as the previous crust.
5. Cut crust into 3/4″ wide strips and lay five or six strips down onto the pie, going the same direction. Gently bring back every other strip on the pie, laying them onto a rolling pin behind the pie pan for support. Lay down a strip over the strips that aren’t pulled back, as far back as possible. Gently bring the strips on the rolling pin down, repeat with the strips that have not been pulled back yet, being sure to space yourself adequately. Repeat this process with every other strip until the lattice is finished.
6. Brush pie with egg wash and sprinkle with sugar.
7. Place pie on the middle rack of the preheated oven and bake for 23 minutes, then lower the temperature to 350 and bake for 12-13 minutes longer, or until the crust is golden on top.
8. Remove and cool on a rack. Enjoy!