pinch tips: How to Make a Pie Shell & Lattice Top

Shared by Kitchen Crew @JustaPinch

The Just A Pinch Test Kitchen shows how to make a homemade pie shell and lattice top.

geri stevens - Apr 25, 2016
I'm a novice...why ICE water?
Patricia Sheffield - Jan 31, 2016
Yikes, that dough was so overworked before rolling it out, guaranteeing that it will be tough. Want tender, flaky pastry crust? Never twist the pastry blender, cut in the shortening in two parts (first half until the mixture is crumbly and second half until it's forming balls the size of peas), and use a fork to toss the dough when adding the ice (not cold) water, which is added one tablespoon at a time over a small section until the dough clings together and can form a ball. And where's the ice water and pastry brush to help the top and bottom crusts stick together? Everything else was good, and it's nice to have a visual as to how to put the lattice strips on, but seriously, don't mix it like this or it will not be tender.
Sandy Fowler - Jan 20, 2016
Thank you very much, you made it look so easy!!
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