How to Make Lattice Pie Crust
Adding a lattice crust to the top of your pie may seem a little daunting, but it’s absolutely doable! Find a helpful video, step-by-step photos, and written instructions below! Lattice pie crusts are stunning! I love them for fruit pies like apple pie, blueberry pie, and cherry pie. If you’ve never latticed a crust before, it’s way easier than you might think! Trust me! I love using my favorite homemade pie crust for almost all my pie recipes, but you can use this easy method with store-bought or other homemade crusts. How to Make Lattice Pie Crust Transforming a simple pie crust into a lattice crust is surprisingly simple. After rolling out your dough, cut it into uniform strips (a pizza cutter works wonders!). Begin by laying several strips across the pie. The key to the lattice is the weaving: fold back every other strip and lay a new strip across them. Unfold the original strips, and then fold back the other set of alternating strips to add another perpendicular strip. Repeat this process until your pie is covered with a beautiful, woven lattice. The photos below illustrate each step clearly, and our video shows me doing this in real-time to help you out. How to Make Lattice Pie Crust PREP 20 mins TOTAL 20 mins PREP 20 mins TOTAL 20 mins Adding a lattice crust to the top of your pie may seem a little daunting, but it’s actually quite easy. I’ve shared clear instructions below, but I also recommend watching our helpful video tutorial so you can see me lattice a pie in real-time. Makes 1 pie Watch Us Make the Recipe You Will Need Pie dough for top and bottom 9-inch pie, chilled, see our pie crust recipe Pie filling 1 egg yolk 1 tablespoon heavy cream 1 tablespoon coarse sugar, for garnish Directions 1Roll out half of the pie dough to fit an 8- or 9-inch pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting and turning the dough a quarter turn as you roll. 2Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish. 3Being careful not to stretch the dough, fit it into the pie dish, then trim the dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling. 4Make pie filling according to your recipe’s directions, then fill the pie. 5Roll out the second half of the dough to a similar size as before, then cut into 3/4-inch strips. 6Lay five strips over the filled pie, parallel and equally spaced from one another. 7Carefully fold back the second and fourth strips, then lay another strip of dough perpendicular to them. Unfold the second and fourth strips over the new strip. 8Fold back the first, third, and fifth strips, then lay another strip of dough perpendicular to them. Unfold the first, third, and fifth strips over the new strip. Repeat until the pie is covered with a lattice crust. Watch our video to see me do this! 9Trim dough strips to 3/4-inch of the edge of the pie dish. Fold the edges of the strips and the bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges. 10Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle a tablespoon of coarse sugar over the crust. 11Refrigerate the pie for 20 minutes or freeze for 5 minutes before baking according to your recipe’s directions. 1Roll out half of the pie dough to fit an 8- or 9-inch pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting and turning the dough a quarter turn as you roll. 2Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish. 3Being careful not to stretch the dough, fit it into the pie dish, then trim the dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling. 4Make pie filling according to your recipe’s directions, then fill the pie. 5Roll out the second half of the dough to a similar size as before, then cut into 3/4-inch strips. 6Lay five strips over the filled pie, parallel and equally spaced from one another. 7Carefully fold back the second and fourth strips, then lay another strip of dough perpendicular to them. Unfold the second and fourth strips over the new strip. 8Fold back the first, third, and fifth strips, then lay another strip of dough perpendicular to them. Unfold the first, third, and fifth strips over the new strip. Repeat until the pie is covered with a lattice crust. Watch our video to see me do this! 9Trim dough strips to 3/4-inch of the edge of the pie dish. Fold the edges of the strips and the bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges. 10Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle a tablespoon of coarse sugar over the crust. 11Refrigerate the pie for 20 minutes or freeze for 5 minutes before baking according to your recipe’s directions. Adam and Joanne's Tips Crimping edges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. To see us do it, watch our video above. Keep the dough cold: Pie dough must stay cold while you work with it. If the dough becomes unruly or warm at any point, take a break and refrigerate for 20 minutes or freeze for 5 minutes, then continue to add the lattice top. Nutritional information are estimates and is based on our pie crust recipe. Crimping edges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. To see us do it, watch our video above. Keep the dough cold: Pie dough must stay cold while you work with it. If the dough becomes unruly or warm at any point, take a break and refrigerate for 20 minutes or freeze for 5 minutes, then continue to add the lattice top. Nutritional information are estimates and is based on our pie crust recipe. Nutrition Per Serving Serving Size 1/8 of dough / Calories 345 / Protein 4g / Carbohydrate 30g / Dietary Fiber 1g / Total Sugars 0g / Total Fat 23g / Saturated Fat 15g / Cholesterol 61mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Homemade Fish Sticks Next Post: Sparkling Cranberry Cocktail