Peach Pie with a Lattice Crust
I always make crumble because I’m not good at making crusts. Mom had mentioned that her neighbour had taught her a new way of making crust, which got me thinking. We had friends over last weekend and I made a go at pie for dessert. I thought, if I’m going to go big,make it a lattice!
Here are the steps in order of how you make it: dough, filling then lattice.
Flaky Pie Crust Recipe for classic 9″ crusts
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup solid vegetable shortening (like Crisco with zero trans-fat)
- 3/4 cup cool water (more or less) not cold
They key is to try and not touch the dough, using flour as a barrier. The least amount of contact with the shortening the better to prevent the heat of your hands from melting it.
- Measure flour and salt into a large bowl making a well in the middle. Put shortening into the well. Using two knives or a pastry blender, break up the shortening into chunks. Always keep the shortening in the middle of the flour until it is completely incorporated into the flour.
- Pour half the water in, gathering it into a ball. Continue adding the water until it comes together in a soft ball of dough. You may need more or less water depending on the humidity. Do NOT knead the dough as in bread making. Work the dough as little as you have to, just enough to keep it formed in a ball.
- Divide the dough into 3 or 4 equal portions. Cover the dough and refrigerate it until ready to roll (i.e. the filling is made), freezing the remainder.
- Take a handful of flour and throw/sprinkle it down on a counter top. Put the ball of dough in the middle of the flour. Also coat your rolling pin with flour.
- Roll the dough with the pin, turning the dough to get a round shape. Flip the dough over carefully, adding flour to your surface as needed. Finish rolling on this side to make a circle that is 4″ bigger than your pan.
- Fold the dough in half to prevent it from breaking while moving it; place it in the pan unfolding to fit. Fold the edges under, trimming as necessary, turning the pan and pressing the edge as you go.
Ideas for top crusts:
For an open pie, like pecan, press the edges down with a fork to seal the edge and give it a nice pattern OR you can crimp the edges using your thumb and forefinger of your left hand and the forefinger of your right hand, and go around the edge of the pie making a v-shaped pattern, all the while keeping the edge slightly higher than the pie pan.
For a lattice crust, start by rolling out a crust into a circle that is 4″ bigger than your pan. Then use a ruler and sharp edge (i.e. paring knife, pizza wheel or crimped pastry wheel) to measure and cut it into strips 3/4″ wide. You should have 10-12 strips.
Starting from one side of the pie, lay down the smallest strip over the peach filling, followed by the next size up and so on, with the longest strip right down the center, leaving an inch between strips. You should have 5-6 strips across the pie all spaced equally apart.
Lay back every other strip. Then, turn the pie by 90°. Starting in the middle of the pie, lay the longest strip down right up next to the strips that are laid back. Unfold the laid back strips over the long strip. Lay back the alternate strips. Place the next longest strip 1″ from the first. Unfold the laid back strips. Fold back the other strips and repeat until all strips are down and a lattice pattern is formed.
Trim edges, leaving enough to fold under. Crimp edges to seal (see open pie ideas above). Lightly brush the lattice with milk and sprinkle with cinnamon sugar for a store-bought finished look.
Filling and baking instructions:
Preheat oven to 375 F.
- Toss ingredients together gently in a large bowl to coat the fruit. Pour into prepared pie crust and top with lattice crust.
- Bake for 45-60 minutes, or until crust is golden brown and juices are bubbling. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.
- Let cool for 30-60 minutes. Serves 8 and tastes best warm with vanilla ice cream!
