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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.

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

  1. Chill your dough disks for at least 1 hour so they are firm but pliable. Cold dough is much easier to cut and weave.
  2. 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.
  3. Roll out the second disk into a 12-inch circle on a lightly floured surface or a sheet of parchment paper.
  4. 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.
  5. 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.
  6. Fold back every other vertical strip (the 1st, 3rd, and 5th) halfway toward the center.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Chill the assembled pie for 15 to 20 minutes so the lattice firms up and holds its shape in the oven.
  12. Brush the lattice with egg wash and sprinkle generously with coarse sugar.
  13. 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.
  14. 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

Find it online: https://thefamilycooking.com/how-to-lattice-pie-crust/