Adding a lattice crust to the top of your pie may seem a little daunting, but it’s actually quite easy. Here’s how we do it. Watch the quick video below, or jump to the recipe for the step-by-step lattice pie crust instructions.
How We Add a Lattice Crust to Our Pies
Instructions below match photo above from left to right:
- On a lightly floured surface, roll out pie crust into a 13-inch circle . Cut circle into 3/4-inch wide strips. A pizza cutter is great for this, but a sharp knife will also work.
- Lay five dough strips over the filled pie parallel to each other and evenly spaced. Use longer strips in the middle and shorter towards the edges of the pie.
- Position pie in front of you with dough strips facing away. Carefully fold back the second and fourth strips towards you then lay a shorter strip of dough perpendicular to other dough strips.
- Unfold second and fourth dough strips over the new strip.
- Fold back the first, third and fifth strips towards you then lay another strip of dough across the pie. Unfold the first, third and fifth strips over the new strip.
- Repeat steps 3 through 6 until pie is covered with a lattice crust.
- Trim dough strips overhanging the pie by 3/4 inch. Scissors are helpful for this.
- Use fingers to fold edges of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish.
- Crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Then, refrigerate dough at least 20 minutes or freeze for 5 minutes before baking. (For a shiny crust, brush on egg wash before baking).
Keep Things Cold
It’s important that pie dough stays cold while you work with it — that’s what makes it extra flaky once baked. If at any point the dough becomes unruly or warm, take a break and refrigerate for 20 minutes or freeze for 5 minutes then continue to add the lattice top.
You May Also Like
Try adding a lattice top to our Cherry Pie or Blueberry Pie Recipe. Both are perfect for this. Also, you can take a look at our favorite pie crust recipe, here (it’s perfect for making a lattice crust). Or, take a look at our recipe video below.
How to Make a Lattice Pie Crust
Adding a lattice crust to the top of your pie may seem a little daunting, but it’s actually quite easy.
You Will Need
Pie dough for top and bottom 9-inch pie, chilled (see our Flaky Pie Crust Recipe)
1 egg yolk
1 tablespoon heavy cream
1 tablespoon coarse sugar, for garnish
Roll out half of the pie dough to fit an 8- or 9-inch pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.
Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
Make pie filling then fill pie.
Roll out second half of dough to a similar size as before. Cut into 3/4-inch strips. Lay five strips over filled pie, parallel and equally spaced from one another. Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Unfold second and fourth strips over new strip.
Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip. Repeat until pie has been covered with a lattice crust. (Watch our video above).
Trim dough strips to 3/4-inch of the edge of dish. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges.
Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or freeze for 5 minutes before baking.
Adam and Joanne's Tips
Crimping Edges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. To see us do it, watch our video above.