How To: Plaid Pie Crust
December 23, 2015
pieRecipeFood & Drinks

Forgot getting to the gym more often or getting more organized, you want to know my new years resolution? Mastering this amazingly gorgeous plaid pie crust from Heidi Allison of Sugar Bee Sweets, with florals by Bows And Arrows and photography by Natalie Shelton. Heidi's walking us through the pie-making process step by step below, and trust me, I'm taking serious notes.

With plaid being everywhere this holiday season what better way to bring it to your Christmas table than on the top of your holiday pie? With a little twist on my grandmother’s original apple pie recipe we have detailed out the steps to the perfect Salted Caramel Apple Pie with a plaid pie crust topper.

Pie Recipe:


6-8 tart apples (pared, cored & sliced)

1c. sugar

2T. all-purpose flour

1t. ground cinnamon

Dash nutmeg

Dash salt

3T. salted butter (room temperature)

Salted Caramel to taste (I like a lot!)


Crust Recipe:


(this is enough for bottom and top crust)

2 1/2 c. all-purpose flour

1/2t. salt

1c. butter (chilled)

1/2c. water (chilled)


Egg Wash Recipe:


1 whole egg

1T. heavy whipping cream


Yield: 1, 9” pie

Pie crust prep:


Combine flour, salt & sugar in bowl

Incorporate cold butter in pieces

Mix with pastry blender until coarse

Add chilled water a tablespoon at a time until you find that the dough sticks together and will hold its shape. You may have to add a bit more water if desired.

Divide into 2 equal pieces and refrigerate until ready to use


Pie filling:


Combine sugar, flour, spices & salt

Mix with apples

Add desired salted caramel

Combine all ingredients & apples

Set aside

Directions:

Light dust work surface with flour

Roll out bottom crust to approximately 1/8" thick and large enough to fill pie dish

Spray your pie dish with cooking spray

Place pie dough into pie dish and trip off excess dough

Fill pie dish with apple pie filling

Combine excess pie dough with your other 1/2 of prepped pie dough and roll out to approximately 1/8" thick

Cut 4 - 1 1/4" thick stripes + 14 - 1/4" thick stripes

Egg wash your bottom crust edge so that your plaid stripes will slightly stick, do not press down the edges until you are finished weaving your top crust

Place your first stripes in the same direction in your favorite plaid pattern (we use 2-3 thin, 1 thick, 2-3 thin, 1 thick, 2-3 thin)

Once your first set of stripes are placed you will add your weaving stripes 1 at a time weaving them in and out (see pictures for a helpful hint on how this looks!)

Make sure to keep the stripes as straight as possible throughout this process!

Once your weaving is finished you'll want to press down all edges so that they stick to your bottom crust!

Use remaining pie dough to roll out approximately 18" - 20" long and cut 6 - 1/4" stripes

Use 3 at a time and braid those pieces for your crust trip

Egg wash your trip and place each braid around the top perimeter until they slightly over lap and egg wash the end pieces together

Egg wash the entire top of your pie and sprinkle with sugar so that you get a nice golden brown once the pie is complete!

Bake for 45min - 1hour at 400F



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