制作晶格馅饼的最棘手的部分不是弄清楚如何编织顶层（下面的分步照片显示了该技术）。真正的技巧在于面团。它必须足够强大以承受额外的操控性，但烘烤时仍然保持柔软且充满风味。我最近开发了一种黄油外壳，非常适合格子馅饼。它包含的成分比普通的馅饼面团要多，但每个成分都起着至关重要的作用。

Cake flourhelps ensure tenderness. It has a lower protein content than all-purpose flour, which means less gluten development (too much gluten makes a tough crust). You do need some gluten for strength, however, which is why I use a combination of cake flour and bleached all-purpose flour. If you can’t find cake flour, using 100% bleached all-purpose flour will work, too. Bleached flour is more tender; bleaching destroys some of the gluten-forming properties.

Cream cheese增强风味和温柔。它比黄油含有更多的脂肪和牛奶固体。多余的脂肪涂有一些面粉蛋白，从而限制了面筋的发育。牛奶固体可促进风味和光滑的质地。

Heavy creamprovides the moisture that brings the dough together in the food processor, and the fat gives the crust a richer flavor and a more tender texture.

尖酸刻薄is acidic, and acids weaken gluten. This makes the crust more tender and minimizes shrinkage during baking.

Baking powderlifts and aerates the dough slightly, making it seem even more tender. I recommend Rumford brand baking powder, as it contains calcium phosphate instead of aluminum sulfate, which leaves a bitter aftertaste.

You can make a lattice pie without special equipment, but if you want the top strips to have decorative edges, you’ll need a fluted pastry wheel, called a pastry jagger. You can purchase one from厨师的商品, which carries several brands.

跟随these four steps to assemble a bake a lattice pie

1.做面团。将黄油切成3/4英寸的立方体。将它们包裹在塑料中，冻结至至少30分钟。将通用面粉，蛋糕粉，盐和发酵粉放入金属碗中，冷冻至少30分钟。

Put the cold flour mixture in a food processor and process for a few seconds to combine.

将冷奶油奶酪切成三，四片，然后将其加入面粉混合物中。过程持续20秒（混合物应该类似于美食）。加入冷冻的黄油块并脉冲，直到没有黄油块大于豌豆，大约五个三秒钟。（用叉子折腾以更好地看待它。）

Add the cream and vinegar and pulse in short bursts until the dough starts to come together (which will take a minute or two); the dough will still look crumbly but if you press it between your fingers, it should become smooth. Turn it out onto a clean work surface. Gather and press the dough together to form a unified mass.

将面团切成两半，将每一半放在一块大块的保鲜膜上。用塑料松散地覆盖面团。使用包裹作为帮助（为了避免用裸手加热面团），将面团的一半塑造成平盘，另一个将面团塑造成平坦的矩形。将每个都紧紧包裹在塑料中，冷藏至少45分钟，最多24小时。

2.推出底部外壳。Remove the disk of dough from the fridge (keep the rectangle refrigerated); if it’s very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes.

将面团放在两张塑料包裹之间，用面粉轻轻撒上。将其滚动到1/8英寸厚的13英寸圆圈，偶尔松开并重新涂抹塑料包裹。

取出一块塑料，然后将面团翻转成标准的9英寸派锅（应深1 1/4英寸，并容纳4杯液体）。将面团放入锅中，小心地将塑料剥落。修剪面团，以便有3/4英寸的悬垂。折叠在自身下方的悬垂，以创建一个边缘，该边缘延伸到馅饼锅的边缘之外约1/4英寸。用保鲜膜盖住面团衬里的馅饼板，并冷藏至少30分钟。

3. Make the filling and top the pie.Make the fruit filling as instructed in the recipes.

Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11×14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.

Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel.

搅拌几次水果，然后将其刮入馅饼外壳中。如下图所示，制作晶格顶部。

4.烘烤馅饼，让它冷却。用保鲜膜轻轻覆盖组装的馅饼，冷藏1小时。经过30分钟的冷却，将烤箱架放在最低的梯级上，并在上面放一块衬有箔纸的烘焙石或烤盘。将烤箱加热到425°F。

When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.

将馅饼直接放在烤石或床单上。烘烤，直到果汁在整个果汁中都起泡（气泡在锅边缘附近应厚且缓慢），根据馅料40至55分钟（请参阅更具体的烘焙时间的填充配方）。前15分钟后，用箔纸或馅饼罩盖住轮辋。如果在烘烤的最后10分钟内，晶格开始变黑，请用一块箔纸松散地盖住它，该箔纸在中心戳了一个通风孔。

Let the pie cool on a rack until the juices have thickened, 1 to 4 hours, depending on the fruit filling (see the filling recipe for a more specific cooling time).

如何编织格子为美丽的派