A honeycomb pie crust is an attractive alternative to a lattice and is also a much easier task. The honeycomb effect is created with a small round cutter but you could use other shapes and sizes for a different look. The leftover cut outs can be used to decorate the edges of a pie.
1
Dust the work surface and rolling pin with flour
2
Roll the pastry to a thickness of about 0.5cm. Turning the pastry by 90˚ as you are rolling will help keep the pastry even
3
Cut circles out of the pastry with a small cutter, make sure to only cut to the size of the circumference of the pie lid
4
Roll the pastry up onto the rolling pin and carefully layer over the pie, pushing down the edges to seal
5
Trim the edges of the pastry with a small knife
6
You can use the cutter to decorate the edges of the pastry by cutting out semi circles all the way around or alternatively use the cut out pieces of pastry
7
Brush the pastry with egg wash
8
Bake in a hot oven until golden brown and crispy
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