Why You’ll Love This Recipe
I weave a lattice top on nearly every fruit pie I bake, and it’s the one trick that makes people think I’m much more skilled than I am. A lattice looks stunning, but it’s really just strips of dough laid over and under each other. It also works better than a solid top for juicy fillings, because the open weave lets steam escape so the filling thickens and the crust stays crisp instead of soggy.
- Gorgeous, professional-looking pie with simple tools
- Lets steam escape for a thicker, jammier filling
- Works with homemade or store-bought dough
- Easy to customize with different weaves and strip widths
Ingredients
For the dough (enough for a double-crust 9-inch pie):
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar (optional, for sweet pies)
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6 to 8 tablespoons ice water
For finishing:
- 1 egg beaten with 1 tablespoon water or milk
- 1 to 2 tablespoons coarse sugar, for sprinkling (optional)
Tools you’ll need:
- Rolling pin
- Ruler or bench scraper
- Sharp knife, pizza cutter, or pastry wheel
- Parchment paper
- Pastry brush
- 9-inch pie dish
Directions
- Make and chill the dough. Whisk the flour, salt, and sugar. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces. Add the ice water one tablespoon at a time until the dough just holds together. Divide into two discs, wrap, and chill for at least 1 hour. Cold dough is the secret to clean, easy lattice strips.
- Line the pie dish. Roll one disc into a 12-inch circle. Fit it into the pie dish, trim the edge to leave about 1 inch of overhang, and refrigerate while you prepare the top.
- Roll out the top crust. On a lightly floured surface or between two sheets of parchment, roll the second disc into a rectangle or circle about 12 inches across and ⅛ inch thick.
- Cut the strips. Using a ruler and a sharp knife or pastry wheel, cut 10 to 12 strips. I like them about ¾ to 1 inch wide. Slide the strips onto a parchment-lined baking sheet and chill for 10 minutes so they firm up and become easier to handle.
- Add the filling. Pour your pie filling into the chilled crust and spread it evenly.
- Lay the first set of strips. Place 5 or 6 strips vertically across the pie, spacing them about ½ inch apart. Start with the longest strips in the center and use shorter ones toward the edges.
- Weave the lattice. Fold back every other vertical strip (the 1st, 3rd, and 5th) halfway. Lay one horizontal strip across the center of the pie, then unfold the vertical strips back over it. Now fold back the other vertical strips (the 2nd, 4th, and 6th), lay a second horizontal strip next to the first, and unfold again. Keep alternating, working from the center outward, until you’ve woven the top half. Rotate the pie and repeat on the other side.
- Trim and seal. Trim the strip ends so they’re even with the bottom crust’s overhang. Fold the bottom crust edge up and over the strip ends, pressing to seal. Crimp with your fingers or a fork.
- Chill again. Refrigerate the assembled pie for 20 to 30 minutes. This helps the lattice hold its shape in the oven.
- Finish and bake. Brush the lattice with egg wash and sprinkle with coarse sugar. Bake according to your pie recipe, usually at 400°F (200°C) for 20 minutes, then at 350°F (175°C) for another 35 to 45 minutes, until the crust is deep golden and the filling is bubbling. Cover the edges with foil if they brown too quickly.
Servings and Timing
- Servings: One 9-inch pie, about 8 slices
- Prep time: 30 minutes (plus 1 hour chilling for the dough)
- Lattice weaving time: 15 to 20 minutes
- Chilling before baking: 20 to 30 minutes
- Bake time: 55 to 65 minutes, depending on the filling
- Total time: about 3 hours, plus cooling
Variations
- Classic weave: The over-under pattern described above, which is the most traditional look.
- Simple no-weave lattice: Lay the horizontal strips directly on top of the vertical ones instead of weaving. It’s quicker and still looks lovely.
- Diagonal lattice: Lay your strips at an angle for a diamond pattern.
- Wide strips: Cut strips 1 ½ inches wide for a rustic, bolder look.
- Thin strips: Cut ½-inch strips for a delicate, intricate finish.
- Braided edge: Twist two thin strips together and press around the rim for a decorative border.
- Cutter lattice: Use a lattice roller or a lattice cutter for a tight, net-like pattern with no weaving.
- Store-bought dough: Use two refrigerated pie crusts when you’re short on time.
Storage and Reheating
- Unbaked dough: Keep wrapped dough in the refrigerator for up to 2 days or in the freezer for up to 3 months.
- Cut strips: Layer the strips between parchment on a baking sheet, cover, and refrigerate for up to 24 hours before weaving.
- Assembled unbaked pie: Freeze the unbaked lattice pie until solid, wrap tightly, and keep for up to 3 months. Bake straight from frozen, adding 15 to 20 minutes.
- Baked pie: Store at room temperature for up to 2 days (for fruit pies) or in the refrigerator for up to 5 days.
- Reheating: Warm slices in a 350°F (175°C) oven for 10 to 15 minutes to bring back that crisp crust.
FAQs
Why does my dough keep breaking when I lift the strips?
It’s usually too cold or too warm. If it’s cracking, let it rest for a few minutes at room temperature. If it’s soft and sticky, I slide the strips back into the fridge for 10 minutes.
What if I tear a strip while weaving?
Don’t worry. Just press the torn pieces back together, or lay a patch strip over the break. Once it’s baked, nobody will notice.
Should the filling be hot or cold when I add the lattice?
Let it cool to room temperature first. A hot filling will melt the butter in the dough and make the strips limp and hard to work with.
How wide should the strips be?
I find ¾ to 1 inch is the sweet spot. It’s wide enough to handle easily and narrow enough to look elegant.
Can I use a lattice on any pie?
It’s best for fruit pies, like apple, cherry, blueberry, and peach, where steam release matters. It also looks great on pecan-free nut tarts and jam-filled pies. I avoid it for custard or cream pies, which need a full cover or no top at all.
Why did my lattice shrink or slump in the oven?
Dough that hasn’t been chilled will relax and shrink. Chilling the assembled pie before it goes into the oven keeps the strips plump and in place.
Conclusion
Learning how to lattice a pie crust is one of those baking skills that makes every pie look special. Once you’ve done it a couple of times, the weaving becomes second nature, and the results are always impressive. Keep your dough cold, take your time, and don’t stress about perfection, because a slightly wonky lattice is part of the homemade charm. I hope this guide helps you bake a beautiful pie. Enjoy!
Print
Learn how to lattice a pie crust with this easy step-by-step guide. A woven lattice top looks bakery-fancy, lets the filling bubble through, and helps juicy fruit pies thicken beautifully. No special tools needed, just a rolling pin, a knife, and a little patience.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 2 disks homemade or store-bought pie dough (for a 9-inch double-crust pie)
- All-purpose flour, for dusting
- 1 large egg, beaten with 1 tablespoon water or milk (egg wash)
- 1 to 2 tablespoons coarse sugar or turbinado sugar, for sprinkling
- Pie filling of your choice (about 5 to 6 cups fruit filling)
Instructions
- Chill your dough disks for at least 1 hour so they are firm but pliable. Cold dough is much easier to cut and weave.
- Roll out the first disk on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. Fit it into a 9-inch pie plate, leaving a 1-inch overhang. Add your filling and refrigerate while you prepare the lattice.
- Roll out the second disk into a 12-inch circle on a lightly floured surface or a sheet of parchment paper.
- Using a sharp knife, pastry wheel, or pizza cutter and a ruler, cut the dough into 10 to 12 strips, each about 3/4 to 1 inch wide. Use a fluted pastry wheel if you want decorative edges.
- Lay 5 or 6 strips vertically across the filling, spacing them about 1/2 inch apart. Use the longest strips in the center and shorter ones toward the edges.
- Fold back every other vertical strip (the 1st, 3rd, and 5th) halfway toward the center.
- Place one long strip horizontally across the pie, near the center, over the strips that are still flat. Unfold the folded strips back over the horizontal strip.
- Now fold back the other strips (the 2nd, 4th, and 6th). Lay a second horizontal strip about 1/2 inch from the first and unfold the strips back over it.
- Repeat the process, alternating which strips you fold back, until one half of the pie is woven. Rotate the pie and repeat on the other side until the entire lattice is complete.
- Trim the strips so they are even with the bottom crust overhang. Fold the overhang up and over the ends of the strips, pressing to seal, then crimp the edges decoratively with your fingers or a fork.
- Chill the assembled pie for 15 to 20 minutes so the lattice firms up and holds its shape in the oven.
- Brush the lattice with egg wash and sprinkle generously with coarse sugar.
- Bake according to your pie recipe, typically at 400°F (200°C) for 20 minutes, then reduce to 350°F (175°C) for 35 to 45 minutes, until deep golden brown and the filling is bubbling through the gaps. Tent the edges with foil if they brown too fast.
- Cool the pie for at least 2 to 3 hours before slicing so the filling can set.
Notes
- If the strips become soft or sticky while weaving, slide the whole pie into the fridge or freezer for 10 minutes and continue.
- Slide the cut strips onto a parchment-lined baking sheet and chill them for 10 minutes before weaving for cleaner results.
- For a quicker version, skip the weaving: lay one set of strips over the filling, then place the second set on top at an angle for an easy “woven look” lattice.
- Use a ruler for evenly sized strips and a more polished look.
- If a strip tears, simply press it back together with a dab of cold water or egg wash.
- Use wider strips (1 1/2 inches) for a rustic look, or thinner strips (1/2 inch) for a more delicate, intricate lattice.
- Always cut the lattice from cold dough. Warm dough stretches and shrinks during baking.
- Lattice tops work best with fruit pies such as apple, cherry, blueberry, peach, and strawberry rhubarb.
- A baking sheet placed on the rack below catches any drips from bubbling filling.
Nutrition
- Serving Size: 1 slice (1/8 of pie, crust only)
- Calories: 260
- Sugar: 5g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
