1. In the bowl of a food processor, add flour, butter and salt. Process for about 30 seconds and with the machine still running, begin adding water through the feed tube, about 1 Tablespoon at a time. Stop adding water once dough comes together in a ball. Divide the dough in half and form 2 flat discs. Wrap each with saran wrap and place in the refrigerator for 1-4 hours.
  2. Using lightly floured DoughEZ mat. Roll out one disc of dough at a time, to fit a 9″ pie dish. Line the bottom of pie pan. Allow edges to drape over rim of pie by at least ½ inch. Roll out second disc for top crust or cut into 10 to 12 – ½ inch strips to prepare a lattice crust design.


Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife ruler and guide stick as a straight edge to guide you.

Fill your pie shell with the pie filling. Lay out 4 to 5 parallel strips of the pie dough, across the top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.

Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.

Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip, as shown. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.

Continue this process until the weave is complete over the top of the pie.

Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.


( 0 Rating )