How to Make Lattice Top Pie Crust

A lattice top pie looks very beautiful.  All the weaving, and the filling just poking through here and there. Normally it's golden brown and delicious looking.  But it can be a pain the butt.

The weaving is the trick--how do you get the pieces over and under each other without breaking?  The weaving itself might be tricky, but this step by step tutorial of how to make a lattice top pie shows that it's almost easy!  Just a little 'tricky'.

The trick to making a lattice top pie is not actually weaving the strips.  Taking the pie crust and placing and folding it in the weaving pattern makes everything simple, without every having to force one piece of pie crust under another one. 

First you need a delicious flaky pie crust.  Roll the pie crust into a large circle 2-3 inches bigger than your pie dish.  It's better to have strips too long than too short.

Cut the pieces into 1 inch strips.  I used a ruler and a straight edge to help my pieces be evenly sized. You can use a fluted cutter or a straight one. A sharp knife will work just as well. 

After all your pieces are cut take one of the longest pie crust strips and place it vertically (blue) down the middle of the pie.  Space your next vertical strip about 1 inch away.  Repeat with the remaining space on the pie; use shorter pieces as you get farther from the middle.

Now your going to fold your pie strips.  Starting with the middle strip, fold back every other strip across a little more than half the pie.  Place your first horizontal strip (red) across the middle of the pie, on top of the unfolded vertical strips.  

Unfold the vertical strips.  You have 'weaved' your first pie strip.

Fold the vertical pieces you did not fold before.  You should be folding back every other vertical strip over the first horizontal piece.

Place the next horizontal piece across the pie about 1 inch away from the first.  Place it on top of the unfolded vertical strips.  Unfold the vertical strips and repeat.  

Repeat with this half of the pie before turning it around and following the same steps with the other side.

Carefully trim the excess edges off of the strips, going around the pie.  Use a sharp knife to prevent pulling or tearing the pie dough.  Then gently press the edges to adhere, or you can crimp the edges.  Whatever you want!

You pie is ready to bake.  Just cook it to your recipe's specifications.  I love the look of a lattice top pie.  For the longest time I was terrified of trying because I thought it would be too hard.  With this simple method of making a lattice top pie you can totally do it for your next pie!

What's your favorite way to top a pie?  I'm super excited to try new ways soon!

Classic Peach Pie Recipe

This past weekend was my dad's birthday, my grandpa's birthday, and it was Mother's Day.  We had a busy weekend as I'm sure you can imagine!

On Saturday Mom and Dad came to our house for dinner.  We were celebrating Mother's Day and Dad's birthday.  Mom brought steaks, and Dad requested I make peach pie. I couldn't say no to such a delicious sounding request.

Dustin cooked the steaks with Mom's supervisions--it was the first time he's ever cooked steaks on our grill!  And I made twice baked potatoes and grilled asparagus.  And we all salivated over the peach pie that was sitting on the counter just waiting to be eaten.

The peach pie did not disappoint.  It was flavorful and peachy, with a perfect flaky crust from my favorite recipe.  With just a hit of cinnamon and vanilla the peach flavor really came through.  It is a classic peach pie, no updates, no crazy combinations, just peaches and a tiny bit of seasonings to make all the flavors pop.  Truthfully I'm already thinking of when I can make another peach pie.  Memorial Day Weekend anyone?

Classic Peach Pie
author: Happy Food Happy Home
filling adapted from Smitten Kitchen
makes 1 pie

3 1/2 pounds peaches (you'll need about 6 cups peeled and cut)

1 tablespoon lemon juice, (about ½ a lemon)

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1/8 teaspoon cinnamon

1/2 teaspoon vanilla

1/8 teaspoon salt

3 tablespoons corn starch

2 whole unbaked pie crusts
2 tablespoons cream
2-3 teaspoons turbinado sugar

1. Peel your peaches
1. make a small x on the bottom of the peaches.  Boil for 2 minutes and then place in an ice bath for 1 minute. The peaches should peel easily.
2. if your peaches are firm it might be easier to peel with a vegetable peel just like you'd peel an apple.*
2. Cut the peaches into 1/3 inch pieces.**
3. In a large mixing bowl combine the peaches, lemon juice, granulated sugar, brown sugar, cinnamon, vanilla, salt, and corn starch. Set aside and prepare your crust.
4. Preheat your oven to 425 degrees.
5. Lay a ¼ inch thick round of dough in the bottom of your pie pan. *** Trim to fit the pie plate.
6. Pour your filling and all the accumulated juices into the pie crust. 
7. Top with the top crust or make a lattice crust.
1. To make a lattice crust cut strips into 1 inch pieces.  Gently weave the pieces into a lattice top.  (Check back Friday for an easy lattice tutorial!)
2. You can just put a full top on the pie. Make sure to vent the crust with 2 or 3 holes.
8. Gently brush the cream over the top crust.  Sprinkle the turbinado sugar over the crust.
9. Place the pie in the oven with a foil lined baking sheet underneath it to catch drips.
10. Bake for 20 minutes at 425 degrees.
11. After 20 minutes reduce the oven temperature to 375 and bake for 30-40 more minutes until the crust is lightly golden brown and the filling is bubbling all over.  If at any point the crust gets too brown on top tent the pie with foil for the rest of the baking time.
12. When pie is cooked remove from oven.  Let the pie sit for at least 3 hours to allow the filling to set completely.  If you cut the pie before it has set your filling will run everywhere.  But it will still taste delicious. 

Notes

*I boiled my firm peaches and the skin didn't come off. Frustrating, but we peeled them with a vegetable peeler, and that worked fine.  Thank you Dustin for helping!

**Or mangle them into lots of pieces while attempting to cut them and use those pieces.

***I didn't butter my pie pan because my pie crust uses so much butter that it wouldn't dream of sticking to a pie dish. 

This peach pie was great.  I'm still hoarding one piece that I'll probably have when I get home this afternoon.  Right before I head off to the grocery store to stock up on everything.  

Do you love pie? I can'tstopwon'tstop, but Dustin doesn't really like it.  I still have some cherries in the freezer from last year that are calling my name.  Cherry pie is my grandpa's favorite, and mine too.  What is your favorite kind of pie?

Flaky Pie Crust Recipe

Flaky pie crusts are like my holy grail.  Flaky pie crusts are flavorful, delicious, and the perfect contrast to warm sweet pie filling.  But (and oh is this a big but) they can be tricky to get right.  Overworking the dough, too wet, too dry, butter or shortening, etcetc; lots of things can go wrong on your quest to make a flaky pie crust.

Luckily I have found the answer!  With normal pantry ingredients, a large mixing bowl, a wooden spoon, and your hands being the only tools you need.  This pie crust is easy to throw together a couple of days before you need it, and then you freeze it.  The freezing helps with the flakiness.  Don't ask me why, I just know that I've tried the pie crust both ways and the frozen crusts are always flakier.

To start making your crust mix together the flour and salt in a large mixing bowl.

Then chop the slightly softened butter into little pieces and toss it into the flour.  Using your hands mush the butter into the flour.  Really work the flour into the butter to create small pieces of butter throughout the flour.

It should look like a craggy mess when you're finished.

Lightly beat the egg and pour it over your dough.  Mix it around a bit with the wooden spoon (so your not pouring the vinegar directly on the egg) and then add in the vinegar.  Gently stir it in.

Add 3 tablespoons of the cold water and stir with the wooden spoon. If your dough is dry add more water 1 tablespoon at a time until it comes together. Just mix until it all comes together.  Be careful not to over mix, or you'll create a tough dough.

Pull the dough into two chunks and then place inside the ziplock bags.  Flatten the dough to make it easier to roll out later, and place the dough in the freezer.  Freeze for at least 30 minutes.  The dough can be made and frozen up to two weeks in advance.

When you're ready to make your pie remove the dough from the freezer about 30 minutes in advance.  Generously flour your counter and the pie dough.

Use a rolling pin to gently roll out the dough.  Rotate the dough a quarter turn every few rolls.  Roll gently and patiently and the dough will tear less!

Fold the dough gently into quarters and place into the pie pan.

Gently unfold the dough and work it into dough into the corners of the pan.  Try not to pull, stretch, or tear the dough.  To work the dough into the corners lift and guide the dough into the edges.

Trim the edges with a sharp knife.  Then you're ready for whatever filling you desire for your pie!

Flaky Buttery Pie Crust
author: Happy Food Happy Home
adapted from The Pioneer Woman
makes 2 large pie crusts

1 ½ cups butter, slightly softened

3 cups all purpose flour

1 teaspoon salt

1 egg

1 tablespoon white vinegar

3-5 tablespoons cold water

1. In a large mixing bowl mix together the flour and the salt.
2. Cut the butter into small cubes and toss into the flour.
3. Using your hands mush the butter into the flour.  Work the butter to create some small and some large pieces of butter.  All of the butter should be incorporated into the flour.
4. Slightly beat the egg and add to the bowl.  Mix around a few times with the wooden spoon. 
5. Add the vinegar and mix in.
6. Add 3 tablespoons of water and mix with the spoon until everything the dough just comes together. If your dough seems dry add additional water 1 tablespoon at a time.  At this point be careful not to over mix the dough.
7. Pull the dough into two pieces and place each piece in a ziplock bag.  Flatten the pieces inside the bag, zip the tops, and place in the freezer for at least 30 minutes. 
8. Take the dough out of the freezer and allow it to soften if it is frozen solid.
9. Flour your work surface and rolling pin.  Place the dough on the work surface and dust generously with flour.
10. Gently roll out the dough.  Rotate the dough a quarter turn every few rolls. Roll until about 2 inches wider than your pie plate and it's approximately ¼ inch thick. 
11. Fold into quarters and gently transfer to your pie dish.  Unfold the quarters over the pie dish and gently work the dough into the corners of the pan.  Try not to pull or stretch the dough, just gently push it down into the corners.
12. Trim the excess on the edges of the pie crust with a sharp knife.  You can then crimp the edges. 
13. Your pie crust is ready for whatever you need it for!

Notes: 

• Once you add water to the dough you can overwork the dough and make it tough.  Try to just mix enough to get everything to stick together.
• The dough can be made and frozen up to two weeks in advance.  Allow dough to soften for about 30 minutes if frozen solid.

I love pie! And making this pie crust has only increased my love.  Now I totally have faith that my pie crusts will be flaky and delicious.  I just need to start giving these pies away and stop eating them myself.  

Check back tomorrow for my peach pie recipe, and on Friday for a super awesome and easy tutorial for making a lattice crust!

Grilled Miso Chicken with Quinoa, Edamame, and Corn

Dustin and I got a grill! It is probably the best thing ever right now.  We counted last night and all of our meals but one have been made on the grill for the last two weeks.  I don't know what took us so long to invest in a grill; we obviously were underestimating how often we would use it!

We also got a huge canopy for our back yard.  We had one the previous two years, but a wind storm last year took it out.  The new canopy is really sturdy, so hopefully it will withstand any wind.  And we've been using the canopy this week.  I am so thankful that the weather has been warm and sunny.  I've even been working outside under it!

We feel all set for summer cook-outs and parties.  I can't wait to have people over and enjoy our backyard.  My family is coming over this weekend for Mother's Day and my dad's birthday.  It will be the initiation party for the backyard.  I picture the corn hole boards coming out.  Do you guys play that silly game? Silly cause I'm really bad at it.

But this grilled miso chicken.  It is savory, just a little spicy, and grills up really really well because the miso and the honey caramelize and make perfect grill marks. The flavor is not overwhelmingly soy, but a really nice combination of flavors from the yogurt, lime, and miso paste that impart a deep savory flavor to the chicken.  Just be careful not to overcook the chicken--it should be juicy and delicious from the marinade.

And the quinoa with edamame, and corn is such a great side dish.  The broth flavors the quinoa, and the edamame and corn add a fullness and extra interest to the dish.  The quinoa with edamame and corn is so good it's my lunch today!  I could probably have just eaten it for dinner and been happy.

Grilled Miso Chicken
author: Happy Food Happy Home
serves 4

4 boneless skinless chicken breasts

Marinade

2 tablespoons Greek yogurt

2 teaspoons miso paste

2 teaspoons olive oil

2 teaspoons honey

juice of 1 lime (2-3 tablespoons)

2 tablespoons sliced green onions

2-3 dashes soy sauce

squirt of Sriracha, to taste

¼ teaspoon pepper

pinch of salt

1. Whisk together the marinade ingredients in a glass measuring cup.
2. Place the chicken in a large ziplock bag and add the marinade. Toss everything around in the bag to coat all the chicken pieces.
3. Marinade for at least 30 minutes and up to two hours.
4. Grill the chicken over medium high heat for 5-7 minutes per side, until cooked through.  Cooking times might vary based on your grill.  Alternatively, cook chicken in a cast iron skillet over medium heat until cooked through. 

Quinoa with Edamame and Corn

author: Happy Food Happy Home

serves 4

2 cups chicken or vegetable broth

1 cup quinoa

1 cup edamame

1 cup corn, fresh or frozen

2-3 dashes soy sauce

1 tablespoon sliced green onions

salt and pepper to taste

1. Rinse quinoa.  Bring the broth to a boil.  Add quinoa and boil for 15 total minutes.
2. After 10 minutes add the edamame and cook for 4 more minutes.
3. Add the corn and cook for 1 minute more, until corn is warmed through.
4. Let stand covered with a lid for about 10 minutes. 
5. Fluff the quinoa with a fork.   Mix in the soy sauce, green onions, and salt and pepper. 
6. Serve as a side dish or a vegetarian main dish. 

The quinoa with edamame and corn is literally the most delicious quinoa I've had.  I think it's a combination of cooking it in broth and adding lots of different flavors in--the different flavors help the quinoa pop.  You should try the quinoa with edamame and corn. 

Is the weather where you are as beautiful as it has been here?  Have you been enjoying your backyard?  What's your favorite thing to grill?