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Who Wants Pie?
Who Wants Pie?
Best friends Teri Edwards and Serena Thompson, a.k.a. The Farm Chicks, honor their own tradition by baking for friends and family. "My Aunt Josie always had a pie cooling on the counter," says Teri. "Today, Serena and I make pies to bring back that homey feel." The pair's other passion: producing a twice-annual antiques show.
A lattice crust creates a patchwork of colors and textures, revealing a pleasing pattern of baked fruit peeking from beneath strips of tender pastry.
Teri's 3-step lattice method:
It looks complicated, but making a lattice-top crust is easy as pie, particularly with a pastry wheel. "With a little practice, it's as quick as making a layered dessert," says Teri.
1. Make pastry for a two-crust pie. Place the bottom crust (with overhanging edges) in pan. Roll out the remaining dough. Cut 8 to 10 half-inch-wide strips of pastry with a pastry wheel (for wavy edges) or a knife.
2. Starting at one end of the pie, apply half the pastry strips lengthwise. Gently bend back alternating strips and position a strip crosswise. Straighten the bent strips, and the under-over pattern of the lattice will begin to develop.
3. Repeat the procedure, bending back alternating strips of dough to create the weave. When lattice is complete, trim long ends, fold up bottom crust, crimp to seal and bake.
