Are You A Business?
Are You A Business?
Let’s Talk About Pie. More Specifically, Decorating Your Pie Crust!
Developing a good pie filling is an art in itself.
We’re partial to fruit pies, pies with a double crust that seals in the tangy-sweet, decadent fruit filling beneath, with just the right amount of sugary juice boiling out of the vents and caramelizing on the crust.
My mouth is watering just thinking about it.
And then, you get to the crust.
If you can, leveling-up that delicious crust with a fancy edge or Cut-Out Shapes makes it an extra special treat. Too Pretty To Eat? Never!
But biting into the work of a talented baking artist seals the deal
The best part is, there are tons of tools in the Bakell® shop to take your pie crust up a notch.
All double-crust pies need vent holes, so we opted for these tiny star-shaped fondant cutters in a random pattern as the vents in our favorite peach pie recipe.
There are so many options available, and the plunger-style cutter makes cutting tiny shapes with precision in pie crust (as well as fondant, gum paste, etc.) a cinch!
We may never go back to the standard cookie-cutter when baking a pie!
The twinkly-star theme called for some sparkle, so as soon as the pie cooled a bit, we dusted the crust with a bit of Gold Bakell® Tinker Dust® using a flour sifter.
We are in the school of thought that sparkle makes everything better and sprinkling this Tinker dust® over the top of the pie created some
Tinker Dust® is just as much for the professional cake decorator as it is for a hobbyist baker making treats for fun.
With different shapes and glittery colors, there are limitless ways to give your pie an unexpected touch.
From-scratch artistry in a suburban kitchen!
This Peach Pie is a treat from the moment you lay eyes on that buttery gold crust to the first bites of gooey sweet, peachy filling. We’ll take seconds, please!
Prepare The Pie:
Line the bottom of a 9-inch pie plate with one crust and fill with peach filling.
With the second crust, lay flat on a piece of parchment and use Bakell® plungers to cut shapes into the crust until your desired pattern is achieved.
Carefully roll the crust into the parchment, then unroll over the top of the pie. Crimp edges of the pie crust to seal.
Combine milk & egg yolk, and brush the top of the crust with the egg mixture using a pastry brush. Sprinkle with a bit of sugar.
Line a cookie sheet with foil, and place pie on cookie sheet. Carefully wrap edges of pie crust with foil.
Place on a center rack in the preheated oven and bake, 60 minutes, removing foil the last 15 minutes.
Pie is complete when juices are starting to boil out of the vent holes.
Allow to cool 1 hour, then dust with Tinker Dust using a flour sifter.
Serve with cinnamon ice cream or whipped cream (make sure to dust the topping with Tinker Dust too!).
Keep pie covered with foil for up to one week.
Makes 1 double pie crust for a 9-inch pie
Prepare The Dough:
Mix salt & flour together in a large food processor, then add shortening & butter. Pulse several times until you have a coarse, crumbly meal.
Slowly drizzle in the water and continue to pulse until you have a sticky clump. On a floured surface (with floured hands) fold the dough into itself with a bit more flour until it's a little less sticky, separate into two halves, wrap with plastic wrap and chill for at least an hour.
Flour your surface again, then roll each half out into a large disc.
Fit one into a 9-inch pie plate. Leave the other disc on a sheet of parchment paper with a cutting board under it. Chill
Recipe & Photos By
Credits ~ Charlotte Jordan, 7/11/19