 Pastry Cutouts
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Image © Publications International, Ltd.
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Pastry Cutouts
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To make a simple pie sensational, arrange a ring of star-shaped cutouts on top pie crust before baking. For a quick alternative to a lattice-top pie, cut out several diamonds or scalloped rounds from pastry dough instead of dough strips. Arrange cutouts in a decorative pattern over pie filling before baking.
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Ingredients
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All-purpose flour
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Pastry for pie crust
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Milk
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Sugar
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Water
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Supplies
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Hors d'oeuvre cutters, cookie cutters or paring knife
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1. Lightly flour surface and rolling pin. Roll out dough to about 1/8-inch thickness. (To minimize pastry sticking to rolling pin, use rolling pin with cloth cover.) Cut into desired shapes using hors d'oeuvre cutters, cookie cutters or paring knife.
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2. To decorate baked single-crust pie, transfer pastry cutouts to baking sheet. Use tip of paring knife to decorate cutouts with design, if desired. Brush cutouts with milk; sprinkle with sugar.
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3. Bake cutouts at 425°F (or at temperature given in pastry recipe) until golden brown. Transfer to wire rack; cool. Arrange baked cutouts on top of pie filling.
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4. To decorate unbaked double-crust pie, brush back side of cutouts with water. Arrange cutouts, moistened side down, on top crust of pie.
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5. Cut slits in top pie crust as part of design. Or, cut slits along edge of cutouts. Brush crust and cutouts with milk; sprinkle with sugar. Bake as directed in pie recipe.
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© Publications International, Ltd.
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Printed
from fbnr.com
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