Pies are the ultimate comfort food. Thanksgiving and Christmas would not feel the same without pies. Do not worry; there is still plenty of time to practice your pie making skills.
I turned to Martha Stewart’s for help. I was sure to find on her Web site teaches a few tricks on piecrust decoration. Whether you are a novice baker or you simply wish to fine-tune your technique, read the 6 steps of rolling out a piecrust. What you will need is:
- Pate brisee (pie dough) – Read how to make Pate Brisee, also in 6 steps
- Flour, for work surface
- Rolling pin
- Long offset spatula
- Pie plate
- Egg wash
- Pastry brush
Then, perfect the art of piecrust decoration from the simple crimped edge up to the elegant lattice top.
My Two-Minute Solution
My method of doing a styled edge is simpler. I simply fashion my piecrust to the ridges on the rim and produce a perfectly fluted-edge piecrust. I enjoy the Emile Henry pie dishes, available in white, red, blue, green and yellow.