Yummy 201612

http://www.yummy.ph 98 December 2016

Work with piecrust

LEARN TO...

ABOUT THE
COLUMNIST
A graduate of the Peregrine
School of Cordon Bleu London,
Jun Jun de Guzman is a popular
chef instructor at the Center for
Asian Culinary Studies. Follow
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1 334 4

PHOTOGRAPHY:

DAIRY DARILAG.

PICTORIAL DIRECTION:

RACHELLE SANTOS.

ILLUSTRATION:

BOIZEI MALICDEM.

Make your pie extra special with
three easy tricks. All you have
to do is weave, braid, crimp, or
make cutouts. We show you how.

WHAT YOU NEED

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Yummy.ph)

rolling pin

parchment paper

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ruler

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pastry brush

Make a lattice design and a

braided border:

1 "˜>ˆ}…̏ÞyœÕÀi`ÃÕÀv>Vi]

roll out dough into a 12-inch

round. Transfer to a lightly

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for 30 minutes.

2 Starting from the center, cut

16 (½-inch) strips. Place a large

piece of parchment paper on

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horizontally on the parchment,

using longer strips for the

middle. Leave a ½-inch space

between each strip.

WHAT TO DO

3 Fold strips 1, 3, 5, and 7

to the left then start weaving

the right side of the pie: Lay

the longest remaining strip

across the folded strips. Unfold

the folded strips to cover the

vertical strip.

4 Fold horizontal strips 2, 4, 6,

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vertical strip then unfold strips.

Repeat folding, adding, and

unfolding strips 2 more times.

5 Do the same for the left side

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fancier design, you can cut

strips in 2 widths: 9 (½-inch)

strips and 9 (¼-inch) strips.

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when weaving.)

6 Chill dough for 30 minutes.

7 Slide lattice onto pie.

Trim strips, leaving a 1-inch

overhang. Fold overhang

under itself.

8 Braid extra strips of dough

and place along the edge of

the pie, pressing gently to

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9 Brush top with egg wash

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