How to Make a Lattice Pie Crust
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.
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.
Notes
Pie dough: I love using this easy pie crust recipe.
Egg wash: If desired, you can add an egg wash on top of the lattice crust. Whisk 1 egg or egg white with 1 Tablespoon of water and then brush over the top of the pie before baking for a shiny golden finish.
Cover with foil: If the crust begins to brown too fast, you can cover the top with foil.
Nutrition
Calories: 1554kcal, Carbohydrates: 165g, Protein: 21g, Fat: 89g, Saturated Fat: 28g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 41g, Sodium: 1391mg, Potassium: 330mg, Fiber: 9g, Vitamin A: 3IU, Calcium: 65mg, Iron: 9mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
