Fruit sweet and sugar free - pies, tarts and pastries #3

1 servings

Ingredients

Quantity Ingredient

Directions

Pies, Tarts and Pastries (Cont'd) ********************************* Fork-Edged Crust: ***************** Use the dull side of a small knife to trim the pastry even with the outer edge of the pan. Then pres the tines of a fork, lightly dusted with flour, around the top edge to decorate the edge and to seal the pie if it is a double-crusted or lattice-topped pie.

Tart Pan Crust: *************** You must have a ¾ inch edge of pastry extending beyond the tart pan. Fold this pastry to the inside of the tart, building strength into the sides of the tart. Use your fingers to press the dough against the side, both to seal the pastry and to form an even top edge.

Crusts for Tartlet Pans: ************************ Line each pan with a round of pastry, easing it into the corners. Pastry should reach and be even with the top of the pan. Use the tines of a fork to prick the bottom of each tartlet shell a couple of times.

Crusts for Tartlets in Muffin Tins: *********************************** Line each muffin cup with a round of pastry, easing it into the corners and around the sides of each cup. The pastry will not reach the top of the muffin cups, so use your fingers to pat and slightly extend the top edge of the pastry to make it even. Use the tines of a fork to prick the bottom of each tartlet shell a couple of times.

Bottom of a Double Crust Pie: ***************************** Use the dull side of a small knife to trim the pastry even with the outer edge of the pan.

Double Crusted Pie: ******************* Fill the pie with 5-8 cups of filling. Then brush Egg Wash on the edge of the bottom crust. Unroll the pastry for the top crust over the paie and press it onto the edge with your fingers. Use the tines of a fork to seal the top and bottom crusts together at the edge. Use the dull side of a small knife to trim off any pastry extending beyond the pie pan.

Lattice-Crust Pie: ****************** Roll the dough out to form a 10 inch by 12 inch rectangle. Cut even strips ½ inch to 1-¼ inch wide along the length of the pastry rectangle. Beginning in the center of the filled pie, interweave the lattice strips, leaving a space between the strips equal to the width of the strips you are using. Brush egg wash on the rim of the pie. Cover the rim all the way around, on top of the ends of the lattice strips, with more strips, placed end to end and cut to fit, as necessary. Seal the pastry together with the tines of a fork. Use the dull side of a small knife to trim off any pastry extending past the edge of the pie pan. Submitted By JANE KNOX On 03-11-95

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