By Becky 1
I found your "recipe" for making an artificial pie. I'd like to make a lattice top cherry pie, but I'm confused as to when to paint and when to bake. Do I need to bake the berries before I paint them and then rebake the entire pie once it's assembled?
By Becky from Mankato, MN
April 23, 2011
Here's a recipe I have. I have homemade cinnamon ornaments and in this one I also have a recipe for these too if interested.
2 cups all purpose flour
1 cup salt (not coarse)
1 cup water
1 9 " Aluminum Pie Pan Or you can use smaller ones too
dried beans or lentils
packaged or homemade potpourri
Create salt dough by mixing the flour and salt together first, and then adding the water all at once. Mix until combined. Sprinkle some flour out on your counter, and roll the salt dough just like you would a pie crust. (Store extra dough in a Ziploc bag, you'll need more to make the top latticework crust.) Using the pie pan as a guide, cut out a piece of dough to fit your tin. Press dough into the pan. Bake in a 150-200 degree oven until dough is completely dry, about an hour to an hour and a half.
Allow dough to dry completely before going on to the next step. Create a latticework top, by rolling out the dough and cutting equal size strips of dough.
Fill your dried dough shell with dried beans or lentils. This will hold the shape of your upper crust while it bakes dry. Then layer the top crust on, weaving the strips in and out to create a pretty lattice work effect. Attach to the bottom crust with some water, which will make it stick. Once again, bake in the oven until dry, for about an hour.
When completely dry, remove from oven and allow to cool. Dump out all of the beans or lentils and save in a special jar to use for this type of craft again. Fill you new "pie" with packaged potpourri, pushing it in through the spaces in the latticework top crust. And that's it!
Here's the recipe for salt dough which is used to make artificial pies, muffins, biscuits, etc.
Remove from bowl and knead again for 5-10 minutes. Can be used immediately, but best if left for 30 minutes in an airtight container.
For Pie: shape in a pie pan as you would if you were making a homemade pie crust.
For Berries: roll into balls the size of cherries. make a hole with a toothpick. Make enough to fill the pie. If you want a top crust, do it the same as you wold a top crust by rolling it out, laying it on and pinching sides for a decorative trim. If you are not putting on a top crust, berries will need to be baked, punched with a toothpick and baked so they can be painted.
Before baking any of these items, spread on an egg white bath to make a gloss.
For Muffins: bake in muffin pans. Form a ball the size you want and press into tin leaving the top arched to resemble a muffin.
Bake any of these at 250 degrees for 1 hour. When thoroughly baked these will make a hollow sound when tapped. These make great gifts, bazaar items. Potpourri can be put inside the pie bottom and a latticework top made as the top crust. One Christmas holiday I made over $500.00 making cinnamon brooms decorated with Christmas cookies hot glued on and a Christmas bow.
By Sharon Shearer
Can you bake the potpourri in the pie if you add a top? If not, then how do you put the potpourri in the pie with a top on it? Thanks. (04/27/2009)