The Ultimate Guide to Lattice with 12 Ways to Top Your Pie | Happy Baking with Erin Jeanne McDowell
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- Опубліковано 11 лип 2024
- We’re diving DEEP into the world of lattice style toppers for pies. I’m sharing my best tips for perfect lattice, every lattice style I know how to make, and some crazy lattices that don’t even use pie dough to help spark even more creativity in your pie bakes! Get ready for some unbe-WEAVE-able tricks in this ep-pie-sode! #happybaking
Watch how to make Erin's Favorite Pie Dough: • Erin's Favorite Pie Do...
►►CHAPTERS
00:00 Intro
04:27 Unwoven Lattice
07:51 Woven Lattice
12:47 Tightly Woven Lattice
13:51 Skinny Lattice
14:48 Fat Lattice AKA "Fattice"
15:32 "Slattice"
16:02 Multiple Strand Lattice
16:23 Random Lattice
17:24 Phyllo Lattice
19:40 Piped Lattice
20:25 Stencil Lattice
21:00 Bacon Lattice
22:15 Outro
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►► VIDEO CREDITS 🎥
☺️ Producer/Director: Gabriella Mangino
☺️ DP: Faki Malik
☺️ Editor: Josh Dion
☺️ Graphic Design: Tart NYC
☺️ Motion: Joe Rufa - Навчання та стиль
Hi Erin, I just wanted to tell you that I am 71yrs old and now retired, You have taught me so much about baking and every day that I am home, I look you up and see what I am going to bake that day. I love not only how much you know but also just how much joy your smiling face and humor brings to me. Thank you thank you thank you!!!!!!
It makes me very happy that there is an almost 23 minute video about pie lattice.
Fat Lattice would be a sick band name
Sometimes I refer to the inside of fruit pies as the “pie guts” and I’ve always felt like that would be a great band name with the right front man/woman - “Stevie and the Pie Guts!!!!!”
Never been happier to watch a 23 minutes video about lattices 😍 Thank you Erin ! Can't wait to try 🤩
Wooo I love all your in depth design-oriented videos like lattice, crimping, piping, food coloring, etc. So gorgeous and epic!! Dive in!!
we love you Erin!!!
because of you I finally had success with a lattice
Thanks Erin, great video that fills me with lattice confidence ☺️
You never cease to amaze me. You always make it look so fun and easy. And I love, love, love , your sense of humor!!!!
Thanks for tuning in 🥰
I love all the pie content as a huge pie enthusiast! My brain can't comprehend why you'd need 1.5X the dough for skinny and fat lattice since the surface area of the exposed pie innards is the same regardless, but I 100% trust your experience since you've never steered me or anyone wrong.
I love that your red tee towel looks like lattice!
Thank you. Awexome educational episode. Everyone should bookmark this page and share on their social media.
Fantastic! Great seeing you on UA-cam!
I just made a key lime pie out of Erin's cookbook for the 4th of July, but I used her Mile High Meringue as a topping. It was delish! Can't wait to try the lattice technique.
So glad I found your videos. You are such an incredible teacher - every session is a masterclass!
Wondering about your interest in doing a video focused on cream horns? That is a project I am going to be doing in the next week using your rough puff pastry recipe. I have already made it (it looks fabulous) and it is in the freezer waiting to become cream horns! Would love to see how you do your cream horns. 🇨🇦💕
You are amazing and thank you for sharing your talent.
Another great tutorial. Thanks, Erin!
Love this! Your clever puns make me laugh while your creative lattice ideas inspire me.
🥰 So hap-pie you’re here! 🥰
Lattice always intimidated me, now I’m gonna have to give it a go.
I have always struggled doing lattice on a pie thanks for the tips Erin.😊❤
Even though I've been making lattice tops for years, I learned so much from this video. Thank you! Do you ever fear putting a cold ceramic pan into a hot oven? Have several from Le Creuset but am afraid of breaking them. Adore the Emile Henry! Thank you again. More please!
I wouldn’t recommend taking a ceramic pan from the freezer to the oven, but I regularly take it from fridge to very hot oven with no problem! If you’re using baking steel or pizza stone it can be a little scarier - just start the pie on a different rack for 10 minutes before moving to the steel/stone, which should give it time to adjust more slowly! ❤
@@erin-jeanne-mcdowell Many thanks!
Awesome!!
Colored dough really helped with weaving
I’m so glad! ❤
Inspired!
So many wonderful ideas for future pies! When baking, how do you know that the bottom part of the lattice is cooked though? Thanks!
Beautiful pies. Do you think you get better results with dough where the butter is more worked in, rather than super flaky?
Lattice is a technique that works well with all kinds of dough - the only technique that might be better with a less flaky dough is the multi-strand or braids, those can lose a bit of definition if made too flaky! But I used the extra flaky dough method for most of these! 🫶
What do you do with your pies when you are done cooking them for your episodes?
I love everything you do and the way you teach! Fat lattice is my favorite. Suggestion: lose the music. You don't need it and it is sometimes a bit distracting/intrusive.
Love your videos and you Erin. But Why the music? So disturbing
For young beginners, please realize unwoven lattice would be the source of unpleasant criticism behind your back. If you have gone as far as making a crust I can’t see not weaving it.
Hey if I don't like it then you're not getting a slice 😉😎
I’m a big believer there’s not just one right way to do things - I’m all about showing as many techniques as I can in my videos! 💛
Anyone who would criticize was never deserving of the love that my pie giving represents.