A couple of weeks ago I shared my secrets to the perfect pie crust, and this week I want to show you how to make a lattice pie crust with interwoven strips of pie dough.
Making a lattice pie crust isn’t that hard once you get started, but the first few steps where you figure everything out can be a bit tricky. I do the first few steps a little bit differently though, and I find that it’s much easier my way.
Fruit tarts and pies make for great desserts. They can be stunning and elegant, yet simple and relatively quick to prepare. You can use your favourite fruits, playing with multiple complementary colours and flavours. Alternatively, you could choose one fruit and let it shine, like I did here with this strawberry-white chocolate tart.
The key to elevating your tart or pie from okay to delectable is a perfect crust. A shortcrust pastry that is lightly sweetened and falls apart in your mouth. Choosing a great recipe is easier said than done, however, since they all seem to be so different. Why are there so many variations for pie and tart dough?
I’m a Canadian. I live in North America. It’s not always cold here (it is usually cold here). I don’t play hockey. I don’t own a pet beaver. I don’t have a maple tree in my backyard (there is one in my front yard). It doesn’t always snow here (although it’s starting to hail right now). I don’t own a toque. I don’t live in an igloo. I don’t ride polar bears to school (that’s only in Manitoba). You understand now, eh? I am a Canadian.
It sure is cold outside right now though. The hail is starting to cover the grass and the leaves that have fallen to the ground. Soon, as all Canadians know, the fields of green will become fields of white. Snowmen will be built, slush will be on the roads, and cocoa will be made. Canadians all over will step out of their homes to go to work and shiver. Yes, we shiver in the cold. We’re Canadians, but we’re still human.
