Pastry blender and cutterĪ pastry blender helps give the dough a thick consistency and can be used to chop fruits and vegetables and make other foods such as guacamole and salsa. Mixing bowls are inexpensive, and you can often use them as serving or salad bowls. Mixing bowls usually come in a set of three to six and vary in size as you can use a smaller one to make a small pie or a larger one if you want to make several. Rod rolling pins are less exhausting on the hands and wrists, but pins with handles give you better control. Some have a rod-like, tapered design and don’t have handles, so you must use your palms to roll it across a slab of dough. A traditional rolling pin has handles on both sides and the same diameter throughout. What do I need to make apple pie? Rolling pinĪ rolling pin is a baker’s best friend and is used to flatten the dough. However, before you fire up the oven, you’ll need a few essential tools to help you get the job done. If you love baking, you can celebrate this year’s apple-picking season by making apple pies yourself. It’s a silver lining for pastry lovers who don’t want to say goodbye to the warm weather. While that means several months of cold weather are on the horizon, apple-picking season is just around the corner. This year’s summer is officially in the books. Allow to cool completely (for at least 2 hours), then serve at room temperature with custard, cream or ice cream.Essential tools every pie-loving baker should have ahead of apple-picking seasons Bake for 30 minutes until the filling is hot and the pastry is crisp and golden. Add any other decorations, brush with more beaten egg, then sprinkle with caster sugar.
Brush the strips and edges with beaten egg, then overlap the pastry shapes around the edge of the tart, pressing them on gently. Brush the edges of the tart with beaten egg and weave the pastry strips over the top in a lattice, pressing the ends onto the edges of the tart case to seal. Add the rhubarb back into the juices, then spoon into the tart case. Leave the case in its dish to cool for 10 minutes, then trim off any pastry overhang with a serrated knife. The base should be golden with no grey patches. Brush the base all over with beaten egg and bake for 7-10 minutes more (to seal the pastry and stop it going soggy). Bake for 20 minutes, then remove the beans/rice and foil. Prick the base of the tart case several times with a fork, line it with foil and fill with baking beans or raw rice. Cut out more shapes to decorate, then put on the tray and chill. Using your cutters, cut out enough leaves to go all the way round the edge of the tart. Cut out 6 x 24cm strips of pastry of different widths and put them on a tray lined with baking paper. Roll out the remaining pastry on a lightly floured surface to a rectangle about 5mm thick and at least 24cm in length. Put the lined tin in the fridge for 30 minutes. Unroll it onto the dish to line it, gently easing the pastry into the corners. Lightly dust a rolling pin with flour, then roll the pastry onto the rolling pin. On a well floured surface, roll out one disc of pastry to a thickness of about 5mm (in a rough 26cm circle). When the juices are steaming, whisk in the cornflour mixture until thickened. Mix the cornflour with a splash of water in a cup. Put the juices in a small pan over a medium heat. Put a sieve over a mixing bowl and tip in the rhubarb, straining off the juices. Remove the foil and cook for 5-7 minutes more until the rhubarb is soft but still holding its shape. Cover the tray with foil and bake for 20 minutes. Put the rhubarb in a large oven tray, sprinkle over the sugar, vanilla, lemon zest and juice, then mix to coat. Divide the pastry in half and flatten into discs. Try not to overwork the pastry and make it tough. Use a dough scraper to cut in the ingredients and bring it all together. 
Using your fingers, rub in the butter until it starts to look like large breadcrumbs, then add the 2 eggs, vanilla and water.
For the pastry, sift the flour, salt and sugar into a mixing bowl.
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