Shaping a Lattice Top Pie Crust

A Lattice Top is suitable for a double-crust pie. Line a 9-in. pie plate with the bottom crust and trim the pastry to 1 in. beyond the edge of plate.

Roll out remaining dough into a 12-in. circle. With a fluted pastry wheel, pizza cutter or sharp knife, cut dough into 1/2-in.- to 1-in.-wide strips. lay strips in rows about 1/2 in. to 3/4 in. apart. (Use longer strips for the center of the pie and shorter strips for the sides.)

Fold every other strip halfway back. Starting at the center, add strips at right angles, lifting every other strip as the cross strips are put down. Continue to add strips, lifting and weaving until lattice top is completed.

Trim strips even with pastry edge. Fold bottom crust up and over ends of strips. Finish by making a ruffle, rope or fluted edge. ADD PHOTO HERE

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Shaping a Peanut Butter Cookie

Add festive color to each place setting at your Thanksgiving table. Wrap wribbon around an ear…

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Place roast with rib bones to one side of a cutting board to serve the roast with the rib bone…

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Making and Shaping Pie Pastry

Combine flour and salt in a bowl. With a pastry blender or two knives, cut in shortening until the mixture resembles coarse crumbs (the size of small peas.)

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Shaping Scones

Divide dough if directed by recipe. Shape dough into a circle about 1/2-in. thick. Cut into wedges with a sharp knife.

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Kneading, Shaping, and Baking Yeast Bread

Turn dough onto a lightly floured surface; shape into a ball. Fold top of dough toward you. With palms, push with a rolling motion away from you. Turn dough a quarter turn; repeat motion until dough is smooth and elastic. Add flour to surface only as needed.

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