Step by step

Method

5 steps

1. 1

   Roll out 3/4 of the dough 1/8 of an inch thick on a lightly floured surface; fit it into a 10-inch (6 cup) pie plate, and trim the edge, leaving a 1/2-inch overhang.

2. 2

   Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife, make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell.

3. 3

   Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.

4. 4

   Roll out the remaining dough 1/8-inch thick on a lightly floured surface and with a 3-inch leaf-shaped cutter, cut out 3 leaves.

5. 5

   Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm. Taste for salt and serve when it looks done.