Description
Learn how to make a beautiful lattice pie crust with this step-by-step guide. Using a double pie crust and a cold or frozen filling, this method ensures your pie crust stays flaky and intact. The tutorial covers rolling out the dough, cutting and weaving the lattice strips, and finishing touches like crimping and brushing with egg wash for a golden-brown surface. Perfect for adding a classic decorative top to your favorite pies!
Ingredients
Scale
Pie Crust
- 1 double pie crust (2 sheets of pie dough)
- Flour (for dusting, quantity as needed)
- Ice water (to fix cracks, small amount)
Pie Filling
- Pie filling, cold or frozen (quantity to fill a 9-inch pie plate)
Other
- Granulated or raw sugar, for sprinkling on top
- 1 egg or milk (or a mixture), for brushing the top
Instructions
- Chill and soften dough: Start with a chilled pie crust that has been refrigerated for at least 30 minutes. Let it sit at room temperature for a few minutes until it softens slightly but remains cool enough to roll.
- Roll out bottom crust: Roll your first pie crust into a 13-inch circle. Place it in an ungreased 9-inch pie plate with the edges overhanging. Chill this crust in the fridge or freezer if there’s any delay before filling.
- Fill pie: Pour cold or frozen pie filling into the crust, mounding it in the center. Keep the pie in the fridge or freezer if not assembling immediately to maintain firmness.
- Prepare workspace: Lightly dust your work surface with flour. Using a pastry cloth or parchment paper is recommended to make it easier to transfer the lattice strips if they become soft.
- Roll out lattice dough: Roll the second pie crust into a 10-inch circle, thicker than the bottom crust. Thickness is important for ease of weaving and handling.
- Cut strips: Using a floured pizza cutter, cut the dough into even strips approximately 1 and 1/4 inches wide. Thicker strips are easier for beginners.
- Keep dough cold: If the dough starts softening, chill all dough strips in the fridge or freezer immediately to prevent tearing.
- Begin lattice weaving: Lay every other strip of dough across the filled pie, spaced evenly.
- Weave lattice strips: Peel back alternate strips, lay a perpendicular strip close to the edge, and fold back peeled strips over it. Repeat by peeling back the opposite strips and adding the next perpendicular strip.
- Continue weaving: Repeat the previous weaving process until the whole pie is covered with a woven lattice top. Use ice water to patch any tears in the dough.
- Fold and seal edges: Fold the lattice edges under and incorporate them into the bottom crust edges. Mold the edges to form a smooth, sealed border.
- Crimp edges: Use three fingers or knuckles to crimp the edges decoratively, creating a curved edge for a polished finish.
- Chill the whole pie: Refrigerate or freeze the assembled pie to ensure the dough is completely cold before baking for maximum flakiness.
- Brush and sugar topping: Brush the lattice top with beaten egg, milk, or a mixture to encourage browning. Sprinkle granulated or raw sugar evenly over the top.
- Protect edges during baking: Halfway through baking, cover the pie edges with a foil shield to prevent burning.
Notes
- Always use cold or frozen pie filling to prevent the butter in the crust from melting.
- Keep the dough cold at all times during preparation to maintain a flaky texture and prevent tearing.
- Using a pastry cloth or parchment paper can help transfer the lattice strips if the dough softens.
- Thicker lattice strips are easier to handle, especially for beginners.
- Use ice water sparingly to patch cracks in the dough.
- Crimping edges not only decorates but also helps seal the pie and retain juices.
- Chilling the assembled pie before baking is crucial for a flaky crust.
- Use a foil shield midway through baking to avoid over-browning the crust edges.
