If you’ve been reading this blog for any length of time you’ll know that my Mom made the world’s best apple pie. OK, I’ll make an exception for your Mom and once again we’ll agree that all our Moms make the world’s best apple pie. Most of the time Mom made a solid shortcrust top, but every now and then she would wow us with a lattice top. We loved this. It was even more beautiful because the pie juices bubbled up and left gooey, delicious speckles on the lattice itself. There was a little less crust to eat but what we did eat was über tasty, crisp and gorgeous!
I have recently learned from Thermomix France a new method for making shortcrust pastry that, if you can believe it, is even faster and easier than Thermomix UK Director Janie Turner’s method from Fast and Easy Cooking. It’s so utterly and beautifully simple that even I, Madame Thermomix, one of the world’s laziest cooks, make my own shortcrust pastry all the time now. So will you once you’ve tried this method!
THERMOMIX FRANCE SHORTCRUST PASTRY (PÂTE BRISÉE)
Makes enough crust for a 10-inch, 2-crust pie. Easily halved or doubled. Freezes beautifully, too. So fast and easy – and tasty – you’ll never be tempted to buy a store-bought crust again!
330 g plain flour
120 g butter (salted or unsalted, as you prefer)*
1 MC of water, i.e. 100 g**
a pinch of salt (if using unsalted butter)
- Weigh flour and butter into TM bowl. Mix 1 second on Turbo; repeat twice for a total of 3 x 1-second Turbo pulses.
- Add one Measuring Cup of water (100 g) and a good pinch of salt. Knead 1 minute*** on kneading/interval function.
That’s it! Chill for a bit while you prepare your filling, roll out, season, decorate, bake. Done.
Madame Thermomix’s Top Tips:
*No need to dice the butter, no need to freeze it. Trust your Thermomix and add the butter in one big lump, straight from the fridge. The Turbo function makes beautiful crumb-sized bits in just 3 seconds! How’s that for both saving time and for last-minute, I-must-make-some-pastry decisions?
**Did you realize that your Measuring Cup is so aptly named because you can use it to measure out 50 g/50 ml or 100 g/100 ml of liquid? See my earlier post for more on the oh-so-clever MC,
***I find that one minute of kneading makes for a slightly hard pastry. Try kneading for just 30 seconds and let me know how your pastry turns out. Is it nice and flaky?
And if you’ve never done it before, here’s a little pictorial lesson on making a lattice top for your pie or tart.
- Start by determining how many apples to use in any tart or pie tin. Simply fill the recipient with whole apples and bingo! That’s how many you’ll need. You’ll find this rule of thumb very handy and when they are peeled and prepared, your apples will fit perfectly into your tin.
- The Thermomix France Shortcrust Pastry recipe makes enough pastry for both the top and bottom of your Apple Lattice Pie. Divide the chilled dough in half and roll out your top and bottom crusts. Use your pie tin as a size guide; your crust should be 2 to 3 inches/5 to 7 cm more in diameter than the top lip of your tin or pan. Using a knife and any sort of clean straight edge (I used my rolling pin – less washing up that way!) cut the top crust into strips about 1 cm/half inch wide.
- Line the bottom of your tin and fill with your chosen filling. For a really tasty apple pie, dot with butter at this stage.
- Lay half your strips in one direction on top of your filled bottom crust. Then lay one strip at a time in the opposite direction (at a 90 degree angle) and weave over and under the bottom layer.
- Continue weaving the new strips over and under the bottom layer.
- Here our tart is completely covered in a lovely lattice design.
- Crimp the two crusts together using either your thumb and forefingers or a fork. This not only looks pretty, it holds the crusts together, too.
- Oops! I forgot to add my dots of butter in step 3 so I added them here.
- Bake your lattice pie as usual. Here’s my beauty! Care to join me for a slice?
For a more complete apple pie recipe, see my original post on Mom’s Apple Pie.
Post your photos of your Mom’s Apple Pie on my Facebook page!
Bon appétit !