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Fancy pie crust before baking
I tried something new this time, having been inspired by an old American cookbook I saw lying around at Chris McIlroy's. I made extra dough, fitted the big round into the pan and cut off the edge flush with the pan. I then rolled out the remaining dough, cut it into long, 1/4'' strips, then cut the strips into 1 1/2'' lengths. I began affixing the strips one by one-- it took a lot of bakerly patience-- pressing one end to the inside of the pan, just below custard level, and the other underneath the outer edge. The strips overlapped slightly. I froze the crust to firm it up, then parbaked it with pie weights, poured the filling in, and baked the whole thing.
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