How To Lattice A Pie Crust
Do you want to make that fruit pie look extra impressive when your guests see it on your dessert table during the holidays? It’s not as hard as you think, and I’m here to show you how with step-by-step photos and tips!
Does the thought of making a lattice pie crust intimidate you? All that weaving up, over, and under. Don’t worry, it’s really not that hard. I’ll show you step-by-step photos of how to lattice a pie crust and after you make one, you’ll feel confident and ready to impress your guests when the holidays get here!
What type of pie recipes use a lattice pie crust?
Any type of fruit pie can be made with a lattice pie crust. Pies like my Country Apple Pie, Blackberry Pie, Tart Cherry Pie, and Peach Pie, can all be made with a lattice pie crust. Pick the fruit of your choice.
Topping a fruit pie with a pretty lattice crust not only looks pretty and impressive but also allows the fruit to show through. I like this when I have several pies sitting on my holiday dessert table. That way my guests already know what kind of pie filling is hiding below the top crust before they cut into it. Aren’t you at least a little excited thinking about how you could impress your holiday guests with a pretty lattice topped pie?
What You’ll Need To Make A Lattice Pie Crust:
- Recipe for a double-crust pie crust
- Cookie sheet or something that you can fit into your refrigerator
- Flour for work surface
- Pastry wheel, sharp knife, or pizza cutter
- Rolling pin
- Ruler
Making the pie dough and prepping the bottom crust:
- Make the pie dough. Use your own double crust pie crust recipe or you can use the one I used, Aunt Elsie’s Flaky Pie Crust. Divide the dough in half. Form each half into a disc, wrap in plastic wrap, and refrigerate them for at least 1 hour. Note: You can make the dough the day before making the pie and refrigerate it overnight.
- ROLL OUT THE BOTTOM CRUST: Roll out the bottom crust and place it in the pie dish, leaving a 1/2 inch overhang.
- Fill the pie crust with your prepared fruit pie filling.
ROLL OUT TOP CRUST AND CUT STRIPS:
- ROLL OUT THE TOP CRUST: Remove the second disc of pie dough from the refrigerator. Roll the dough out on a floured surface, turning the dough a quarter turn after each roll. Add additional flour as needed to the work surface. Roll into a circle of about 13 inches and about 1/8 inch thick. Remember you’re going to be overlapping the strips of dough, so you don’t want them to be too thick.
- CUT THE LATTICE STRIPS: Using a pastry wheel, sharp knife, or pizza cutter, cut 1-inch wide long vertical strips of dough. Transfer the strips to a parchment-lined cookie sheet. Place the cookie sheet in the refrigerator for about 10 minutes until the dough is very cold again.
START THE LATTICE PROCESS:
- Place 5 strips of dough across the top of the pie filling.
- Fold back every other strip, (the 2nd & 4th).
- Lay one strip down the center.
- Fold every other strip (2 & 4) over the center strip.
- Fold back strips 1, 3, & 5.
- Place a second long strip vertically to the left of the center strip.
- Fold strips 1, 3, & 5 back over the center strips.
- Fold strips 2 & 4 back.
- Place a 3rd strip vertically to the left of the other 2 vertical strips.
- Fold strips 2 & 4 back over the new vertical strip.
Now turn the pie around, and starting on the other side, repeat the above steps!
Note: If the strips start to get warm or break apart, place them back in the refrigerator for a few minutes. If one does break, don’t worry, simply patch it back together.
Finishing the edges:
- Trim the ends of the strips to about 1/2 inch past the edge of the pie dish.
- Fold the edges over and under the hangover edge of the bottom crust and pinch the two together.
- Flute the edges or crimp them with a fork.
Egg Wash (optional):
- Make an egg wash of 1 large egg and 1 tablespoon of milk.
- Brush the egg wash over the crust and sprinkle with coarse sugar.
- Cover the edges of the pie with foil to prevent the edges from over browning.
- Remove the foil, the last 15 to 20 minutes of baking.
Tips:
- Lattice topped pies are commonly fruit pies. Make sure to place your fruit pie on an old cookie sheet in the oven. Fruit pies tend to bubble over.
- Brush your lattice top with a pie wash. There are different pie wash options. Pick the one you like. You don’t have to use a pie wash, but if you’re going to the trouble of making a lattice pie crust, why not give it that perfect finishing crust!!
- Cover the edges with foil. You can do this at the beginning of the baking process and remove the last few minutes of baking, or you can wait until the crust edges are the color you prefer and then cover them. Either way works.
- Make sure you keep the dough strips cold while making the lattice top. Anytime they begin to get warm, stop and refrigerate them for a few minutes.
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