How to Make a Lattice Pie Crust
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5
How to Make a Lattice Pie Crust
Description
Begin with an unbaked pie crust rolled to fit a 9-inch pie plate, leaving a small overhang. The filling, such as cooled fruit pie filling, is placed within the crust. The top crust is rolled out larger than the pie plate and sliced into even strips, typically between 3/4 to 1 1/4 inch wide, though varying widths are an option for visual effect. Using a pastry cutter or pizza cutter allows clean, straight strips.
The strips are arranged in a crisscross pattern over the filling, creating the classic lattice. Edges are then trimmed and finished together to seal the pie. An egg wash made by beating an egg with water or milk is brushed over the crust strips, and sugar is sprinkled on top to promote a glossy, crisp finish during baking.
This technique enhances the pie's presentation and supports even baking by allowing moisture to vent. It's suitable for fruit pies where a decorative crust is desired. This method also lets you customize the pie’s appearance by varying strip widths and patterns.
Additional notes suggest that assembled pies can be frozen for later baking; baking time should be extended by 20-30 minutes when baking from frozen. The method has been successfully used with multiple fruit pies like peach, strawberry rhubarb, and blueberry.
Ingredients
- 1 pie crust unbaked
- flour for work surface, additional
- egg 1 egg beaten with 1 Tablespoon water or milk, wash
- sugar for sprinkling on top of the crust
Instructions
- Roll out the bottom crust on a lightly floured surface and transfer it to a 9-inch pie plate. It should overhang slightly by about 1/2-inch or so. Do not trim of finish the crust edges at this point. Fill with your pie filling, which should be cooled completely if previously cooked (like some apple, blueberry, or cherry pie fillings).
- Roll out the top crust on a lightly floured surface until it is about 3-inches larger in diameter than your pie plate (so about 12-inches in diameter). Use a pastry cutter or pizza cutter to slice strips of pie dough for the crust. They can be a uniform width or you can vary the width for visual interest or a more unique pie design. I tend to stick to a fairly traditional 3/4 to 1 1/4-inch wide strip for my lattice crust as it is easier to work with than narrower strips. A ruler certainly helps maintain straight lines and even strips, or you can just eyeball it if you have a steady hand.
- Lay 4 to 7 strips (depending on how narrow or wide your strips are) going one direction across your pie (I prefer vertical, but it doesn't matter), spacing them slightly apart. Use longer strips for the middle of the pie and shorter strips as you work your way toward the edges. Fold back every other strip halfway.
- Add your longest strip of unused pie dough perpendicularly across the other parallel strips. Return the folded strips back to their original position. Fold back the alternate parallel strips over the perpendicular strip.
- Add another perpendicular strip across the initial parallel strips of dough, then return the folded strips back to their position. Continue on with this pattern until you have used up all of your pastry or covered the top of the pie with a woven lattice crust.
- Trim the lattice strips around the edges, then fold the bottom crust over the ends of the strips and crimp around the circumference of the pie for a finished look. Alternately, you could fold the lattice strips and bottom crust under for a different look and skip crimping.
- Refrigerate for 30 minutes before baking. Pie crust bakes best when it is cold and the handling and time it takes to weave a lattice crust usually allows the dough to warm up enough that you will want to refrigerate the unbaked pie for a bit to make sure that the lattice design holds its shape while baking.
- Brush the top of the pie crust with an egg wash made from 1 egg beaten with 1 Tablespoon of water or milk so it will bake up golden brown. Bake according to directions listed in the recipe you are using.
Notes
- You can freeze fully assembled pies with lattice crust and bake them directly from frozen, adding 20-30 minutes to the baking time.
- This technique works well with many fruit pies, including peach, strawberry rhubarb, and blueberry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1pie
Amount Per Serving
Calories 777 kcal
% Daily Value*
| Calories | 777kcal | 39% |
| Carbohydrates | 83g | 28% |
| Protein | 10g | 20% |
| Fat | 44g | 68% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Sodium | 695mg | 29% |
| Potassium | 165mg | 4% |
| Fiber | 4g | 16% |
| Vitamin A | 2IU | 0% |
| Calcium | 32mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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