[cooked-sharing]
Tips Section
Use 8-inch pie dish and use homemade jam if possible. Any type of jam can be used, but I find raspberry, blueberry, apricot, peach or a wild fruit mixture work the best. With any extra dough, make squares and place 1 teaspoon of jam in the middle, fold it over, pinch the sides closed and bake in the oven for about 20 minutes at 350 degrees.
Ingredients
Directions
In a large bowl, gently whisk together flour, sugar, and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces.
Mix together
At this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough. If dough is very dry then add an extra tablespoon of soft butter.
Wrap in plastic and refrigerate for 30 minutes.
Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness.
Transfer to an ungreased pie plate.
Trim the dish of any extra dough.
Fill the pastry shell with the jam.
Then with the extra dough make strips to create a lattice finish.
Bake in preheated oven at 350 degrees for 30-35 minutes until golden
35 minutes
Ingredients
Directions
In a large bowl, gently whisk together flour, sugar, and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces.
Mix together
At this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough. If dough is very dry then add an extra tablespoon of soft butter.
Wrap in plastic and refrigerate for 30 minutes.
Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness.
Transfer to an ungreased pie plate.
Trim the dish of any extra dough.
Fill the pastry shell with the jam.
Then with the extra dough make strips to create a lattice finish.
Bake in preheated oven at 350 degrees for 30-35 minutes until golden
35 minutes