Always Work With Chilled Dough
Everyone likes to get uptight about temperature when it comes to pastry, but if you’re going to be fussing with pie dough, it’s really important to keep it chilly. If it’s too warm, the butter will start to melt, and it will be extremely cumbersome to get your dough to cooperate with the shapes you are asking it to become. If you step away for a moment or you’re not working with it at that very second, put the pie dough in the fridge to keep it cold. This is also an opportune time to mention that store-bought pie dough is typically much easier to work with, so if that’s a shortcut that speaks to you, then go ahead and do what you gotta do.
It’s Not Just About the Braid
Sure, a braided lattice is pretty dang impressive, but there’s more to beautiful pies than braids. If the 3-strand weave gives you anxiety just thinking about it, then opt for a simpler twist like we did for the Pumpkin Spice Latte Piepictured above (it looks just as stunning and requires way less precision) or crimp the edges of the crust. Both add an exciting element of texture and depth, without making you break a sweat over a perfect braid.
Play Around With Different Shapes and Sizes
When it comes to the lattice, there are no rules! Atop your filling, lay a mix of lattice strips that are thick and thin, straight or diagonal, spaced out or tightly woven. It makes for an altogether more exciting, less predictable, and undeniably unique creation.
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