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10 Tips to the Absolute Perfect Pie Crust

By,
Gourmandize
Keep it Classic 9/11

© Gourmandize

Keep it Classic

If you are making a double-crust pie and want that old-fashioned, Grandma-knows-best look, a lattice-top is hard to beat. Here's how to do it. No matter what style you go for, remember to make some vents so that steam can escape while the pie is cooking. This will ensure a crisp, not soggy, pie.


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Chef Tips and Tricks

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!