Before I went gluten free, I baked a pie. My friend Kathleen came over with her rolling pin and pastry blender and walked me through step by step and it turned out delicious. Thanks Kathleen!
Start by blending and blending and more blending of butter and twice sifted flour, I wish I had a mixer! Then there is lots of rolling of the dough and more rolling and more rolling until it is evenly flat. Then take the pie dish and place upside down on the dough, make sure the dough is at least an inch wider than the dish. Fold the dough in half to place gently into the dish and then unfold the dough.
For the filing we mixed rhubarb and a simple custard, mmmmm.
We made a lattice top and then finished off the edges with thumb prints. Make sure there is no dough hanging over the edge of the pie plate, it will burn.
Then it bakes and fills your house with yummy pie smell. This pie lasted less than 48 hours.
I don’t have the whole recipe anymore but this is a great How To on WikiHow which includes the lattice crust.
February 14th, 2012 5:24 am
Wow I’ve never done a lattace lid. well done Julia <3
February 14th, 2012 6:29 am
- lookit my girl baking pies (my FAVOURITE thing to eat, even before steak & pizza) – I definitely am gonna come git me some of that !!
February 14th, 2012 9:54 am
When you coming for a visit?!
I supposed I could slave over a pie for ya.
February 16th, 2012 4:15 pm
God that looks hard! But yummy!
Katie´s last [type] ..springtime in the winter
March 12th, 2012 4:13 pm
[...] as much dough as you need. I was able to make Quiche Lorraine AND raspberry tarts with leftover pie crust. First a classic quiche from the Joy of Cooking (similar recipe [...]