Braided Lattice Pie Crust Food

HOW TO CREATE A LATTICE

Steps:

• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and place in the refrigerator while you work on the lattice.
• On a floured work surface, roll out the second half of pie dough into a 12-inch circle. Pie dough is easiest to work with when it's cold, so if the dough has softened too much as you work- place any rolled-out pieces on a baking sheet and chill in the refrigerator or freezer for a couple minutes.
• Using a pizza cutter, cut the dough into strips- the width is up to you. I usually cut them 1/2-inch - 1-inch wide for a traditional lattice top. Remove the pie from the refrigerator. Lay out 6-8 parallel strips of pie dough (depending how thick you cut them) on top of the filling with about 1/2-inch to 3/4-inch space between them. Fold back every other strip, then place another strip perpendicular to the strips. Unfold the folded strips over the perpendicular strip. This is the start of your woven lattice.
• Fold the parallel strips that are underneath the perpendicular strip back over the perpendicular strip. Place a 2nd perpendicular strip down. Unfold the parallel strips over the 2nd strip. Continue this process, weaving the strips over and under.
• Fold the edges of the strips back onto the pie. Crimp or flute the edges to secure the strips with the bottom pie crust.
• The next step is written out in all of my pie recipes, but a reminder is always helpful. Brush the unbaked pie crust with an egg wash, sprinkle with coarse sugar, and chill in the refrigerator as the oven preheats. Remember, keep everything cold prior to baking. Have fun!

THE BEST PIE DOUGH FOR A LATTICE CRUST

Steps:

• Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together.
• Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

BRAIDED LATTICE PIE CRUST

Steps:

• On a lightly dusted surface, roll out 1 pie dough disc to 1/2-inch thick. Place in a 9-inch pie plate with a 1/2-inch overhang and fill with your favorite filling. Roll together the remaining 2 pie dough discs into one 1/2-inch-thick crust and chill.
• To make the ruffled bottom crust, use your fingers to pinch the overhanging dough by putting your thumb on the dough and pushing up on either side to pleat all the way around.
• Remove the rolled crust from the refrigerator. To make the braided lattice, cut the crust with a pastry wheel or chef's knife into 15 strips 1/4-inch to 1/2-inch thick. Take 3 strips of the dough and braid them, pinching the top slightly to adhere the strips together. Use a chef's knife to trim the edges of each braid. Place on top of the pie from end to end. Repeat until you have 5 braids to cover the entire pie. Beat the egg and brush over the top of the pie.
• After the pie is covered with the lattice design, roll out the remaining pie dough scraps to 1/4-inch-thick. Cut out 3 discs with a 1 1/2-to 2-inch round cutter. Overlap the 3 discs slightly end to end like a caterpillar, adhering them with egg wash. Roll them from one end like a cinnamon roll. Cut the roll in half to create 2 roses. Adhere to the top of the lattice pie with egg wash.
• Bake according to recipe instructions for your pie filling and crust.