I perform a trick when I teach pies at my little baking school, Sugar Glider Kitchen. I do it after the class has made the perfect pie crust and I’ve left their future flaky perfection to chill in my bakery refrigerator. I roll out my dough and start cutting it into strips. I weave the dough together, stopping now and again when a student needs to see the pattern again. Once the pattern is set, I execute a slight of hand. Voila. A perfect lattice sitting upon a jewel toned pile of berries in a blind baked bottom crust as if by magic. There have been gasps in the past when I’ve done it. It’s the pastry version of whipping a tablecloth from a beautifully set dining scene with nary a bobble. Perhaps not so dramatic but certainly more delicious. None of this trickery matters, however, if once you bake the pie it isn’t delicious.
Easy to ignore a camera in the face when I’m making a lattice. |
Students, hard at work, making croissant. |
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