Whole pie lattice angle how to#
Whole pie lattice angle plus#

The Greek letter that is a symbol in mathematics to represent a constant – the ratio of the circumference of a circle to its diameter. It’s an irrational and transcendental number, i.e. Today is 3/14, the first 3 numbers for Pi. It’s Pi day! And no, I didn’t spell that wrong. Recipe adapted from a Mushroom & Sausage Quiche recipe found in the cookbook Paula Deen & Friends A toothpick or cake tester inserted in the middle should come out clean. Cover the edges of the pie crust with strips of aluminum foil to prevent the crust from burning.īake in the preheated oven for 50 – 60 minutes, until the top is golden brown and the center is set. Spoon the mixture into the pie crust (you may have some leftover). Transfer the mushrooms and onions to a large bowl and add in the egg mixture and cheddar cheese, stir to combine. Place the eggs, sour cream, cottage cheese, flour, parmesan cheese and hot sauce in a food processor (or blender) and process until smooth. Add the mushrooms and chopped onions and cook for 5 minutes, or until both are tender. In a large skillet melt the butter over medium-high heat. Place the pie on the prepared baking sheet and then brush with the egg wash and sprinkle the top with sugar.īake in the preheated oven for 45 – 50 minutes, or until the filling is bubbly and the crust has a nice golden color.Ĭool on a wire rack to room temperature and then serve and enjoy! Lay the second crust on top of the pie, or, use the second pie crust to create a design for the top of the pie. Place one of the crusts into a 9-inch pie plate and fill with the blueberry mixture. In a large bowl combine the blueberries, sugar, flour, lemon zest and lemon juice. Line a baking sheet with parchment paper and set aside.

Whole pie lattice angle plus#

Store-bought pie crust, or your favorite homemade pie crustĤ cups fresh blueberries, washed and driedġ/2 cup sugar, plus extra for sprinkling on the pieġ/4 cup freshly lemon juice, from two lemonsġ egg beaten with 1 tablespoon milk for egg wash It was also the perfect consistency it wasn’t runny at all. Unfortunately, my lattice wasn’t as pretty coming out of the oven as it was going in, but it was delicious!Īnd as you can see, my filling was the perfect amount. After about the first 20 minutes of baking I placed a pie shield around the pie so the edges of the pie wouldn’t burn. I placed the pie on a parchment lined baking sheet and baked it in a 400 F preheated oven for about 45 minutes, the blueberry filling was quite bubbly.

To finish the pie, I trimmed the edges around the pie and crimped the edge of the pie with a fork and then brushed the entire pie with an egg wash and sprinkled it with sugar. I repeated these steps until my pie was covered with the lattice design. For the next row I folded back those strips I hadn’t folded back from the first row and then placed another pie strip across. Next, I weaved in the strips to make the lattice design by folding back every other strip that was on the pie and placed a pie strip perpendicular to the strips folded back and then unfolded the strips I folded down. After cutting all the strips, I placed half of the strips on the pie close together. It was 90 degrees outside, and my oven was already preheated to 400 F so I wanted to get it done quickly and, in the oven, so I could get out of the kitchen.

Whole pie lattice angle how to#

I don’t have a great way of explaining how to make a lattice topped pie and unfortunately, I didn’t take pictures while making this one. Each strip is the same width so there’s no need for measuring and hoping you will cut each piece the same size. This small tool makes it super easy to make a lattice pie. I rolled out another store-bought pie crust an extra inch or so and using a pastry wheel lattice cutter I cut strips of the crust.

I won’t lie, I thought it looked a bit sparse, but I figured the filling would be the perfect amount once the pie was baked. I then filled the crust with the blueberry filling. Using a store-bought pie crust, I rolled out one of the crusts an extra inch or so and then placed it in a 9-inch pie plate. To make the filling I combined fresh blueberries, sugar, flour, lemon zest and freshly squeezed lemon juice in a large bowl. And this pie was a WINNER! Everyone who had a piece loved it and my niece, who is also not a big pie eater, had two pieces.

With berries being in season I decided to try my hand at a Blueberry Pie. A bad crust can ruin any pie, even one with a delicious filling. It’s been a no-fail for me and why risk a good thing. My go-to is always Pillsbury refrigerated pie crusts. I always have these ambitious thoughts to make pie crust from scratch, but it never happens. I sometimes find them too sweet and pie crust is not one of my favorite things to work with. Truth be told I am not a big pie eater or baker I may have mentioned that on here a few times before.