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Before you bake, add a special touch to your pies -- it's the perfect way to personalize any pastry!
Ingredients and Equipment
- Pate Brisee, fitted into pie plate, plus extra cold dough
- Pastry brush
- Cookie or aspic cutters
- Fluted pastry wheel
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To make a crimped edge, line pie plate with dough. Trim overhang to 1 inch. Using the thumb and forefinger of one hand, push with thumb of other hand, crimping; continue around crust.
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Make a braided edge by cutting 12-inch-long, 1/4-inch-thick strips of dough and braiding them together. Brush the edge of the crust or the bottom of the braids with water; secure. Trim braids equal to circumference.
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Use cookie and aspic cutters to make designs out of spare dough; then attach them with water.
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For a honeycomb pattern, cut out circles in the top crust with a round aspic cutter. Fold the bottom crust over the top, and seal.
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To make a lattice, roll out dough into a 12-inch square; using a fluted pastry wheel, cut the square into 1/2- to 3/4-inch-wide strips. Lay strips, spaced 1 inch apart, across the filling. Fold back every other strip almost to the edge; then, at the folds, place a new strip perpendicular to the first ones. Return the folded strips so they overlap the new strip. Fold back the the other set of strips, stopping about 1 inch away from the first perpendicular strip; arrange another perpendicular strip at the folds. Continue until the lattice has been formed. Trim the overhanging strips so they are flush with the pie plate's edge. Using a fork, seal the strips to the edge.
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