How To Make a Lattice Pie Crust
Get these easy step-by-step instructions on how to make a lattice pie crust. Bake beautiful pies with this simple yet stunning design.
Weaving a lattice pie crust can seem daunting. In truth, though, it’s actually pretty easy.
Aside from being aesthetically pleasing, a lattice serves the useful purpose of letting the built-up steam escape during baking. It is essentially a pie’s built-in ventilation!
Try this design with my Vegan Apple Pie and Blueberry Pie recipes.
How To Make A Lattice Pie Crust
1. Start with a lightly floured surface and roll out your pie crust into a circle. This circle should be about 2 to 3 inches beyond the diameter of your pie dish. If the dough is too cold and cracks while rolling, allow it to rest for a few minutes at room temperature.
2. Cut the rolled dough circle into 1/2-inch to 3/4-inch-wide strips, depending on your preference and about 1/8 inch thick. A pizza cutter is a great tool for this job. You can also use a blunt knife with a ruler or straight edge to keep the strips even and straight.
3. Lay out 5 to 6 dough strips over the filled pie. Each strip should be parallel to the other and evenly spaced out. Longer strips should be used in the middle and shorter strips on the edges.
4. Carefully fold back the first and second, or every other strip, and lay the longest strip of dough in the middle of the pie, perpendicular to the other strips.
5. Bring the moved strips back to their initial position and then fold the other two remaining strips. Lay another strip of dough across the pie and unfold the other strips back into place.
6. Repeat steps 4 and 5 until the weave is complete over the pie filling.
7. Trim the strips hanging by the edges of the pie dish. You can easily do this with the help of kitchen scissors.
8. Use your fingers to fold the edges of the dough underneath itself. This would create a thicker border that rests on the rims of the dish.
9. Crimp the edges by pressing your pointer finger against the edge of the dough from the outside of the dish while gently pressing two fingers or knuckles of the other hand from the inside.
10. Refrigerate this dough for about 20 minutes before baking. Or you can freeze it for 5-10 minutes.
FAQs
What are the best doughs for lattice crusts?
You don’t need a special dough for lattice crust. Generally, any pie crust recipe will do the job. You can make your own dough at home or use a refrigerated or frozen pie crust. The choice is yours.
Do I need special tools to make a lattice pie crust?
No special tools are needed to make a lattice pie crust. The beauty lies in the weaving!
How do I keep my lattice pie crust from burning?
The edges of your pie may brown faster than the rest of the pie crust. To prevent this, cut off a piece of aluminum foil large enough to cover the whole pie.
Fold it in half twice, then cut off a large part of the corner in the center of the foil.
You should have about two inches of foil left and a large circular opening in the middle of the foil. Cover the pie with the foil.
Bake the pie as per usual, but remove the foil during the last 15 to 20 minutes of baking so the edges can beautifully brown.
Try These Other Pie Recipes
How To Make a Lattice Pie Crust
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 1 batch Vegan Shortcrust Pie Dough
Instructions
- Lightly flour a surface and roll the pie dough into a circle. This circle should be about 2 to 3 inches beyond the diameter of your pie dish. If the dough is too cold and cracks while rolling, allow it to rest for a few minutes at room temperature.1 batch Vegan Shortcrust Pie Dough
- Cut the rolled dough circle into 1/2-inch to 3/4-inch-wide strips, depending on your preference and about 1/8 inch thick. A pizza cutter is a great tool for this job. You can also use a blunt knife with a ruler or straight edge to keep the strips even and straight.
- Lay 5 to 6 dough strips over the filled pie. Each strip should be parallel to the other and evenly spaced out. Longer strips should be used in the middle and shorter strips on the edges.
- Carefully fold back the first and second, or every other strip, and lay the longest strip of dough in the middle of the pie, perpendicular to the other strips.
- Bring the moved strips back to their initial position and then fold the other two remaining strips. Lay another strip of dough across the pie and unfold the other strips back into place.
- Repeat steps 4 and 5 until the weave is complete over the pie filling.
- Trim the strips hanging by the edges of the pie dish. You can easily do this with the help of kitchen scissors.
- Use your fingers to fold the edges of the dough underneath itself. This would create a thicker border that rests on the rims of the dish.
- Crimp the edges by pressing your pointer finger against the edge of the dough from the outside of the dish while gently pressing two fingers or knuckles of the other hand from the inside.
- Refrigerate the pie dough for about 20 minutes before baking. Or you can freeze it for 5-10 minutes. Brush the crust lightly with plant-based milk before baking to help with browning.