Love Potion Number, Pie!
Pie Crust Roses
- 1 cup Whole Wheat Flour
- 1 ½ cup all-purpose flour
- 3 tablespoons Sugar
- ¼ teaspoon Sea Salt
- 1 Vanilla Bean
- ¼ cup Shortening
- 12 tablespoons (3/4 cup) Butter, cold and cut into small cubes
- ¼ cup (or more) Ice Water
- Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Scrape the seeds of the vanilla bean into the bowl, close the lid, and pulse the mixture a few times until blended together.
- Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
- With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
- Divide the dough in half, form into a disk, wrap up one half and set aside.
- Roll the other half of dough into a ball and place in between two sheets of parchment paper. Roll to a circle that is 1½-2 inches larger in circumference than your pie dish.
- Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough around the edge of the pie. Refrigerate dough scraps for 15 minutes.
- Place the crust in the fridge and make your pie filling.
HOW TO MAKE ROSES.
- Place the remaining half of the pie dough in between two sheets of parchment paper and roll to a thickness of 1/16". Place in the refrigerator for 15 minutes.
- Remove from the fridge and cut circles about 2" in diameter out of the dough. Cut as many circles as you can, re-rolling all the scraps and cutting more circles until all the dough is used up.
- Lay four circles on your work surface, with each circle overlapping the next.
- Starting at the end of a dough circle, roll up the dough into a log shape (all circles will be rolled up together).
- Cut the log in half.
- Use your fingers to press the dough on the cut side into the center to keep the dough rose sealed together.
- Turn the dough rose over and use your fingers to gently press the folds of dough out and down, into the shape of petals.
- Repeat with remaining dough circles until you have used all the dough.
- Place the roses on top of the pie filling.
- Brush beaten egg over the top of the piecrust. Cover the top of the pie with a loose layer of tin foil, to prevent over-browning.
- Bake on the middle rack of an oven at 375 degrees for 45-50 minutes.
- Remove the tin foil and continue baking the pie until the filling is bubbling.
- Remove from the oven and let cool. Serve warm or at room temperature.