Nathalie Dupree On Pie Dough Design

INGREDIENTS

INSTRUCTIONS

Making decorative edges: Decorating the rim of pies is a snap. There
are many pretty variations. The easiest  is simply a pinched edge. To
do this, make a 'V' with the thumb and  pointing finger  of one hand,
placed next to the rim. Insert the pointing finger of the  other hand
and pinch in, move a 'V' length away on the rim and repeat until top
rim of the pie  is uniformly done. Another popular rim is made with a
fork. Just  press the back of a fork around the  rim.  For a snappy
design if you have extra dough, brush the rim with water  or egg, and
add your favorite cutouts the size of the rim-leaves, hearts,
diamonds, apples, etc. Chill well.  To make a lattice crust for a
double-crust pie, use a knife or a  pastry wheel and  cut strips of
equal width-anywhere from 1 to 3 inches wide-from the  portion of the
dough you have reserved for the top crust (the strips should be  longer
than the diameter of the pie pan). Chill about 1/2 hour. After  you
have filled the bottom  crust, weave the strips over the filling,
pressing firmly at the rim  before decorating the edges. Chill again.
Jam glazes for fruit tarts: The simplest way to dress up a fruit tart
is to use a jam glaze. The traditional  ones are red currant for red
fruits and apricot for green or yellow  fruits, but any  jam or jelly
can be used-raspberry, strawberry, wine jellies, etc.  Melt the jam or
jelly over low heat. If thick and full of fruit, add a little water.
If very sweet,  add lemon juice. Strain, reserving fruit for some other
use. Place  strained mixture  back in a saucepan and melt. Add water or
lemon juice to get to the  desired consistency for brushing. Bring to
the boil. Using a pastry  brush, brush the fruit  once it has been
arranged decoratively in the precooked pie shell.  Such glazes are
used for an apple tart when the apples have been cooked in a bottom
round or a freeform crust, as well as for raw fruits, such as berries
or kiwi in a prebaked  crust.  Dough slipping or shrinking: If you have
trouble with your double  crusts slipping, you may be stretching your
top crust, or it may not be adhering properly. To correct, before
putting on the  top crust, cut out a strip of dough slightly wider than
the rim of  the pie pan, brush the edge of the pie crust with water,
affix the  strip of dough, brush with  water to adhere again, then
cover with the top crust, press all  together, flute,  and decorate the
pie.  Scanned and messed with my Brenda Adams
<[email protected]>.  Recipe By     : N. Dupree, Matters of
Tastes  Posted to MC-Recipe Digest V1 #295  Date: Mon, 11 Nov 1996
14:22:33 -0800  From: Brenda Adams <[email protected]>

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