10 Steps to the Absolute Perfect Pie Crust - Page 8
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10 Tips to the Absolute Perfect Pie Crust

By,
Gourmandize

© Silvia Santucci

Crimping Time

Our preferred method for getting the beautiful dough into the pan is to roll it onto a rolling pin, then roll it back out into the pan, gently easing it into the sides without tearing it. Once it's in, trim the excess dough, leaving about an inch extra. If you're making a single-crust pie, crimping the sides is essential as it helps to hold up the edge, so it doesn't slump during baking.  Either use your knuckles, or a fork as in this photo. Then put it into the fridge to chill while you heat the oven. 


More steaming articles



Chef Tips and Tricks

You're watching: VIDEO: Rustic Cherry Tart
VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!

INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!