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pie for
you,
pie for me
3 classic pies for the holidays
by Yee-Fan Sun | 1
2 3 4
5
continued from page 4
.
very
berry pie (cont.)
3 Pour the sour
cream or yogurt into the flour-butter mixture, and use a spatula
to quickly work it into the mix. The mixture will start to clump
up; this is good. When the sour cream/yogurt seems more or less
evenly distributed into the mix, sprinkle the remaining ¼ cup of
flour over the contents of the bowl. Switch to your hands and
knead for a minute or two, until you have a soft ball of dough.
Toss in a plastic bag and refrigerate for about 45 minutes, while
you wait for the filling to completely cool.
4
Preheat the oven to 375F. Remove the chilled dough from the
fridge. Cut a portion that's about 2/3 of the total dough; this
will be for the bottom crust. Roll out this portion into a big
circle on a well-floured surface; it should be large enough to
cover the whole bottom of the pie pan, and hang over at least an
inch all around. Transfer it to your pie pan, and press it into
place. Trim any excess crust so you have a more or less even
1" overhang all around. Save the scraps and add them to the
remaining 1/3 of the dough. |
| 5
Carefully pour the cooled berry mixture into the lined pie plate.
Now take the remaining dough and roll it out until it's about
¼" thick. Slice it into 8 strips, each about 1" wide.
Using four strips for the horizontal and four for the vertical,
weave into a lattice over the berry filling, tucking the ends
under the edges of the bottom crust; you may find you need to
stretch the strip of dough slightly so it'll extend over the edge
of the pan. Brush the lattice gently with milk, and sprinkle with
sugar (do this carefully so as to avoid getting the purply berry
mixture all over the crust). |
| lattice
tips
Weaving a lattice can seem a little tricky at first, as you
try and figure out where strips need to go under and over
each other. A few tips for the lattice newbie: First off,
start off by placing two strips at right angles to each
other along one corner of the pie. Second, as you add strips
and begin weaving, bend back the strips on top of themselves
to keep them from getting all gooey with filling. And last
but not least, don't panic if despite your best attempts to
do the weaving properly, you go under instead of over, or
over instead of under. In the end, you'll discover it's not
such a big deal, and your finished pie will look just fine
despite the oops. |
|
| 6
Pop the pie on a baking sheet (lined with foil if you like) and
bake for about 40 minutes, until the crust is all puffed-up and
golden. |
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