When you think of pie, you probably picture a golden brown lattice crust with an apple or cherry filling. But as lovely as lattice crusts are, there are many easier and beautiful piecrust options. Here are three of our favorite pie crusts, no weaving required!
Cut Outs
Whether you choose to layer or scatter, making a crust with cut outs is so simple. If you have ever made cookies or biscuits you can master this. Simply roll out the dough and cut out your chosen shapes with cookie cutters. With dozens of options for shapes, you can really get creative; stars, hearts, leaves, or flowers, the possibilities are endless! Scatter the shapes on top, or carefully layer the shapes to make a pattern. Remember, moist fruit pies will need vents for the steam to escape to keep the pie from becoming soggy.
Inverted Cut Outs
Did you see a pretty pattern left behind after you cut out your chosen shapes? Simply take that piece of dough and layer it on top of the pie! We saw the beautiful example above from Cup of Sugar, Pinch of Salt. Extra Credit: make two pies, one with the shapes, one with the inverted cutout dough. See our pie dough recipe below.
Crumb Topping
Are you short on time or do not want to fuss around with dough? Make a crumb topping. Whether you are making apple, blueberry, or peach pie, a crumb topping is delicious with almost any fruit pie.
Crumb Topping Recipe
Ingredients:
- 1 Cup Brown Sugar
- 1 Cup All-Purpose Flour
- 1/4 Cup Cold Butter, Diced
Method: In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking. Keep in freezer for pies, muffins, and tarts
Pie Dough Recipe
Ingredients:
- 2 ½ Cups All-Purpose Flour
- 2 Tablespoons Sugar
- 1 Teaspoon Kosher Salt
- 2 ½ Sticks Unsalted Butter, very cold and cut into pieces
- 2 Tablespoons Cold Water
Method: Combine flour, sugar, and salt in food processor and pulse until combined. Sprinkle cold butter on top of flour mixture and pulse until the butter pieces are smaller then marbles and the mixture is roughly clumped together. Splash 2 tablespoons cold water over mixture and pulse twice. Turn dough onto work surface and press into a ball. Divide dough in half, wrap in plastic wrap, and refrigerate 4 hours until rolling out.
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