Lattice Pie Crust

Follow our easy tutorial to learn how to make a lattice pie crust. It's sure to wow guests at your next dinner party. This lattice pattern is surprisingly easy to do and will take your desserts to a whole new level.

Jump to:

• Why Make a Lattice Pie
• What You Need
• How to Lattice a Pie
• Tips and Tricks
• FAQs
• Ways to Use a Lattice Pie Top
• Recipe

Why Make a Lattice Pie

Lattice crusts are one of my favorite ways to make a pie look extra special. Not only does it make desserts look fancy, but it's the secret to making everyone think you're a pro baker.

Creating this beautiful criss cross pattern may seem hard and confusing, but I've got great news! You can do it, no matter what your baking skills are.

Our simple step-by-step instructions are easy to follow and guaranteed to make your dessert the talk of the table.

This type of lattice pie crust is often used on apple pie and cherry pie. Although, it can bring a stunning look to any kind of pie or filling.

Another benefit to adding this type of crust is that it allows steam to escape through the lattice crust vents. This way the filling bakes evenly, and the crust doesn't get soggy.

What You Need

Making a lattice top pie is easier than you think. All you need are a few simple tools that are probably in your kitchen right now.

• Pie Plate - You can use a 9 inch or 9 ½ inch deep dish.
• Pizza Cutter - A sharp knife or pastry wheel also works.
• Rolling Pin - Used to roll out the crust that will be cut into strips.
• Ruler - Use it to create the same size strips and also cut straight lines.
• Pastry Brush - This makes it easy to brush egg whites onto a crust.
• Pie Dough - Feel free to use homemade pie crust or a box of store-bought crusts.

How to Lattice a Pie

Step 1: Prepare the Dough

Unroll one pie crust on a lightly floured surface. Use a rolling pin to gently roll it out, so it is larger than your pie plate.

Use a pizza cutter or knife to cut even strips that are 1 inch wide. Place the strips on a pan and place it in the refrigerator, so they stay cold.

Step 2: Fill the Pie Pan

Roll out the other pie crust and place in a pie pan. Do not trim any of the excess crust that may overhang the pan edge.

In a small bowl, whisk an egg white until foamy and brush it over the crust in the pie pan. Refrigerate it for 15 minutes, then spoon your choice of cooled pie filling into the crust.

Step 3: Lay the Strips

Place three dough strips across the pie plate, leaving space in between for more strips.

Fold two strips in half and place in between the strips already on the pie. Place another long strip of dough vertically down the center of the pie. Unfold the two folded strips, so they lay flat over the vertical line of dough.

BruCrew Tip: Use longer strips for the center of the pie and save the shorter ones for the outside edges.

Step 4: Weave the Dough

Fold back every other strip (top, middle, and bottom). Place another vertical dough strip to the right of the center strip.

Return the folded strips to their original position, so they are now covering the vertical strip.

Step 5: Alternate Strips

Fold the alternate horizontal strips back over themselves. Place another strip of dough going vertical on the right side. Unfold the strips, so they lay flat on top of the vertical dough strip.

Step 6: Continue Weaving

Keep folding back the alternating strips and placing vertical dough strips. Continue until the lattice work is complete on the right half of the pie.

Step 7: Lattice the Other Side

Repeat the process on the left side of the pie with the rest of the dough strips. Fold and overlap the pieces until the entire pie has been covered with a lattice top.

Step 8: Trim and Crimp Edges

Cut the dough strips, so they match the edge of the bottom crust. Fold the bottom crust over the strips, creating a thicker edge on the lip of the plate. Crimp the edges of the pie as desired.

Step 9: Chill before Baking

Place the pie in the fridge for at least 30 minutes before baking.

Brush the top of the cold dough with the remaining egg white. Sprinkle with raw sugar and place in a hot oven. Bake as directed in your recipe.

Tips and Tricks

• Keep the dough cold. As you work on the lattice, make sure the dough is cold. If you feel like it is getting warm while you work, place everything in the refrigerator for 15 minutes before continuing.
• Use cool filling. Make sure the filling is either room temperature or chilled before adding it to the pie crust. Plan ahead and chill the filling in the refrigerator for best results.
• Watch your strip placement. Use the longer dough strips over the center of the pie and short strips for the sides.
• Create a tighter lattice. This will keep the filling from bubbling out too much. Place the strips tighter together as you weave them.
• Fix torn dough. If the dough tears while working with it, dip your finger in water and press the pieces back together.
• Have fun. Experiment with the design of your lattice top. Use different sized strips to create a unique pattern. Try braiding thin strips for a fun visual line.
• Keep practicing. Learning this pie crust basket weave takes time, but it is worth it.

FAQs

Ways to Use a Lattice Pie Top

Pies made with fruit are the best ones to add a decorative crust topping on.

• Apple Pie Filling
• Blueberry Pie
• Cherry Pie Filling
• Caramel Apple Pie

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