Transfer to a wire rack and carefully remove the pie weights and parchment paper. Continue baking until the dough is golden, 5 to 10 minutes more. Gently lift the parchment to check the color of the dough. Line the piecrust with parchment paper and fill with pie weights. Position a rack in the lower third of an oven and preheat to 375☏ (190☌). Refrigerate the pie shell, cutouts and strips for 30 minutes. Using decorative piecrust cutters, cut out more shapes from the remaining dough. Transfer to the baking sheet with the cutouts. Using a fluted pastry cutter, cut 10 strips of dough of varying widths, from about 3/8 inch (1 cm) to about 1 inch (2.5) wide, from the center of the dough round. On a lightly floured work surface, roll out the remaining dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Transfer the shapes to the prepared baking sheet. Reroll the scraps and cut out shapes using decorative piecrust cutters. Unfold and gently press the dough into the bottom and sides of the dish. Fold the dough in half and then into quarters and transfer to a 9-inch (23-cm) pie dish. On a lightly floured work surface, roll out 1 dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Let the dough stand at room temperature for 5 minutes. Line a baking sheet with parchment paper. Wrap the disks separately with plastic wrap and refrigerate for at least 2 hours or up to overnight. Turn the dough out onto a work surface, divide in half and shape each into a disk. at a time, pulsing twice after each addition. The dough should hold together when squeezed with your fingers but should not be sticky. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. To make the dough, in a food processor, pulse together the flour, salt and sugar until combined, about 5 pulses. (1/2 stick) (2 oz./60 g) unsalted butter, melted (2 sticks) (8 oz./250 g) cold unsalted butter, cut into 1/2-inch (12-mm) diceĦ to 8 Tbs. Using a fluted pastry cutter makes your pretty lattice top stand out even more.Ģ 1/2 cups (12 1/2 oz./390 g) all-purpose flourġ6 Tbs. Baking a beautiful holiday-worthy pie doesn’t require a lot of pastry-making skill when you use our prepared pecan pie filling.
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