Learn how to make a lattice pie crust to add an extra special to your pies. Mastering this weaving technique is easy with my step-by-step photo tutorial.
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Weave Pie Crust Into a Lattice Design
A lattice pie crust is a fancy and decorative finish to the top of any pie recipe. It’s an intricate weave pattern, which gives everyone a window into the filling inside while also allowing the steam to escape while baking.
While it’s a bit more time-consuming than just placing a rolled-out crust right on top, my easy guide will walk you through every step. If you want to wow your guests with a beautiful finish to your Thanksgiving menu or Christmas dinner, a lattice top pie is the way to go!
Before You Begin
What you need to get started:
- An easy pie crust, whether homemade or store-bought (hint, homemade is always better!). You need 2 pie crusts to complete your pie.
- A clean flat surface
- Rolling pin
- Pizza cutter/Sharp knife – The best way to cut lattice is with a pizza cutter, but if you don’t have one and you’re wondering how to make a lattice without a cutter, a sharp knife is a way to go. Super simple but some people have used a ruler to help!
- Extra flour
- An almost fully assembled pie. You can’t lattice a pie without a filling, try my favorite peach pie filling, homemade cherry pie filling or apple pie filling recipe!
How to Make a Lattice Pie Crust
On a clean, flat surface, roll out your dough and use a little sprinkling of flour if needed. Aim to get your circle to about 12 inches in diameter.
Using a sharp knife or pizza cutter, cut strips, about 1″ thick across the entire circle of dough. This means you should have about 12 strips.
Take half of those strips and lay them across the pie, in one direction, keeping the longest in the middle. Leave space in between each strip.
Fold back 3 alternating strips (every other one). You will have 3 strips across the pie, and every other strip will be folded back with the tips touching your work surface.
Take one of the unused strips and lay it crosswise (perpendicular to the other strips) across the pie. Unfold the folded strips so they lay across the pie again.
Fold back the other 3 strips that weren’t folded back the first time. Lay another strip across and then unfold the strips. Continue doing this, alternating the 3 folded strips, until you’ve used all of your strips.
Fold any excess dough into the edges of the bottom crust and pinch to close the seam.
Tips for Success
- Before baking, place assembled pie with lattice crust in the fridge for 30 minutes. This will help the crust calm down a bit after being manipulated and will set and hold its lattice form.
- Quality pie crust is in order for a lattice top. Make sure you’re using dough that won’t break apart when weaving. Dough should have enough butter and/or shortening for structure and enough cold water to keep it from drying out.
- Keeping your strips cold at all times will help with weaving. If it’s too warm, it’ll get too mushy and will be harder to create clean-looking strips.
- For an added touch, I like to use an egg wash and a sprinkling of coarse sugar on top. It gives it a golden finish with a sweet crunch to top it off.
- Cover with foil, any portion of your pie that is browning too quickly.
Recipes to use with a lattice pie crust include cherry pie, razzleberry pie, fresh peach pie, or apple cranberry pie.
More Pie Crust Recipes
How to Make a Lattice Pie Crust
Equipment
- Pizza cutter or sharp knife
- Extra flour, as needed
Ingredients
- 2 pie crusts (refrigerated)
Instructions
- Before you begin latticing your pie, roll out the bottom pie dough and press it into the pan. Then add the filling on top
- On a flat and floured surface, roll out the dough for the top of the pie. Aim to get your circle to about 12 inches in diameter.
- Using a sharp knife or pizza cutter, cut the dough into strips about 1″ thick across the entire circle of dough (you should have 12 strips total).
- Lay half of the strips across the pie in one direction, keeping the longest in the middle. Leave space in between each. Then fold back 3 alternating strips (every other one). You will have 3 strips across the pie, and every other strip will be folded back with the tips touching your work surface.
- Take one of the unused strips and lay it crosswise across the pie. Unfold the folded strips so they lay across the pie again. Then fold back the other 3 strips that weren’t folded back the first time. Lay another strip across and then unfold the strips. Continue doing this, alternating the 3 folded strips, until you’ve used all of your strips.
- Fold any excess dough into the edges of the bottom crust and pinch to close the seam. Then proceed with cooking the pie per the recipe instructions.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
FAQs
Knowing how to make edges look good is part of learning how to complete a lattice crust. You can pinch them with your fingertips or use a fork or spoon to make decorative grooves around the edges.
It is a matter of preference. I like to add an egg wash if I plan to sprinkle the crust with sugar before baking. If you don’t want to use an egg wash your pie crust will just be paler in color.
Yes, store-bought crust or homemade pie dough both work.
Louise
This worked out perfectly!! My pie turned out beautifully and everyone wanted to know how. It is the perfect recipe.