Made this dessert yesterday; with a few minor changes. With all of my pie crusts, before the pie goes in the oven, I take a long strip of aluminum foil & rim it around the outer edge of the pie crust. Ten minutes before done, I remove the foil. In this way, you will always have a nice crust -- no burnt edges. I also brush the top crust with egg wash & sprinkle with white sugar for added sparkle. Another variation is to just sprinkle the top with water & use turbinado Sugar In The Raw) for sprinkles. You can make several variations of pie slits; the easiest is to take a tableknife & insert into crust; make a small twist to resemble a bow tie. I have used mini cookie cutter shapes to vent the top crust also -- and reuse the cut out pieces as added decoration pressed along the outer edge of the pie crust.
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Made this dessert yesterday; with a few minor changes. With all of my pie crusts, before the...