How to Make a Lattice Pie Crust
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How to Make a Lattice Pie Crust
Description
Starting with a rolled out pie dough disk placed in the pie dish for the bottom crust, the second disk is chilled and then rolled to about 12 inches diameter for the lattice top. The dough is cut into uniform strips—typically between half-inch and one-inch wide—using a pizza cutter for precision. These strips are laid over the filled pie in an alternating woven pattern, folding back every other strip to interlace the dough systematically.
The careful layering ensures the lattice pattern covers the pie evenly and extends slightly over the pie rim for crimping or sealing. This method allows steam to escape evenly from the pie during baking and provides an appealing textured crust that crisps distinctly on baking.
Ingredients
- Visit NatashasKitchen.com for the Pie Crust Recipe
Instructions
- Start by rolling out the first dough disk and line your pie dish with it. Keep the second dough disk refrigerated until you are ready to make your lattice top.
- Lightly flour your work surface (I use re-used the parchment paper as a work surface because the dough peels off easily. Now roll out the dough for your lattice top. For a 9" pie dish, roll it out to about 12" in Diameter. This one doesn't have to be quite as wide as the bottom layer, but you want enough to go over your pie dishes rim.
- Cut the dough evenly into about 15, 1/2" wide strips, or 10, 1-inch wide strips. A pizza cutter makes this job way easier and more precise.
- Spoon the filling into your prepared pie shell.
- Loosely lay out half of the strips of dough, parallel to each other, with about 1/2" space in between each, over the top of the pie. Put the longer strips in the center and shorter ones towards the edges.
- Fold back every other strip. Place one long strip of dough down the center, perpendicular to the rest. Unfold the dough strips over this new strip. Next fold back the strips which are now running under the new strip and lay down a second strip of dough, keeping the spacing the same between the strips. Now unfold the strips again. Repeat step 6 until both sides of the pie are completed.
- Use Kitchen Shears to remove excess dough, leaving a small border so you can make a pretty border. Fold any excess dough up over the edge and crimp the dough with your fingers to get a nice seal. You are officially a pie weaving pro. If you get confused, revert back to the pictures. I hope this tutorial helped!
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