how to turn pas­try into a pie

Midwest Living - - Best Chalet'ed Plans -

HIT IT WITH THE PIN (RE­ALLY) Un­wrap 1 disc of dough and place it on a lightly floured sur­face. Bang the dough with your rolling pin about 4 times, from left to right. Flip the dough over and bang left to right again. (This fun, noisy stress re­lief does serve a pur­pose: slightly soft­en­ing the cold dough for faster, eas­ier rolling.)

ROLL IT OUT

Firmly roll the pas­try from the cen­ter for­ward, us­ing less pres­sure on the edge. Every few rolls, ro­tate the disc a quar­ter-turn. If the pas­try starts to stick, lift it gently and sprin­kle more flour un­der­neath. If the top gets sticky, flip the disc over. Con­tinue rolling and ro­tat­ing un­til the cir­cle is 12 to 13 inches across (aim for 14 if your dish is deep and you want a thick crimp).

TRANS­FER TO THE PAN

Loosely fold the cir­cle in half and trans­fer to the pan. Un­fold the dough, and gently but snugly press it into the cor­ners. If any dough hangs over by more than 2 inches, trim it with kitchen scis­sors. (Use those scraps to patch holes or bol­ster spots where you don’t have much over­hang. Or col­lect them in a freezer bag for crack­ers or cook­ies.)

CRIMP THE EDGE

For a rus­tic, Sis­ter Pie-style fluted edge, roll the over­hang up and in­ward like a poster (far left). Form a “C” with the thumb and in­dex fin­ger of one hand. Hold that hand over the cen­ter of the pie. Po­si­tion your op­po­site thumb out­side of the pan. Si­mul­ta­ne­ously push out­ward with the “C” fin­gers and in­ward with your op­po­site thumb, mov­ing around the pie un­til the en­tire edge is crimped. Freeze the crust for 15 min­utes, be­cause it will have soft­ened and needs to rest. (Crimp­ing works the same on a dou­ble-crust or lat­tice­top pie; you’ll just be rolling two lay­ers of pas­try to­gether.)

“Pie, by its na­ture, in­spires gen­eros­ity— fun­da­men­tally, it’s meant to be shared.”

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