Pie made with summer fruit is a temptress any way you slice it. But to help it reach full-on beauty queen potential, try this twisted pinwheel technique. It’s way easier than a lattice weave, but every bit as impressive. Just remember beauty is fleeting — and this pie’ll be gone before you know it.
Try this method with any lattice-top fruit pie, like our sour cherry.
1. Using a pastry wheel, cut rolled-out dough into 1/2-inch-wide strips. Gently lift one strip from each end, twisting in opposite directions to twirl.
2. Starting at center of pie, place dough over filling in a spiral, connecting new strips as you go (gently pinch adjoining ends together). Brush outer edges of bottom crust with egg wash, top with twirled strips, and pinch to adhere.
3. Brush dough with egg wash. Bake pie according to recipe.
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