How to Make a Lattice Pie Crust

Prep: 1

Cook: 0

Total Time: 1

Yield: 12 servings

Course: Dessert

Cuisine: American

Calories: 351kcal

Author: Jessica Gavin

Learn how to make a lattice pie crust and wow friends and family with a fancy looking dessert. Simple tips for rolling, cutting, and weaving.

Ingredients

▢ 2 pounds (908 g) pie dough, for top and bottom crust
▢ 1 large egg, whisked for egg wash

Special Equipment

Instructions

Allow the top and bottom crust to sit at room temperature for about 10 to 15-minutes. This process will make it easier to roll. If still too hard, let it sit at room temperature until more pliable.
Dust the counter and the top of the dough with flour. When rolling out, make sure to rotate and dust with flour underneath and on the top. This will prevent it from sticking and make it easier to transfer to the pie dish. Roll the bottom crust into about a 12 to 13-inch circle, about ¼-inch thick.
Place the rolled out dough into a 9-inch pie dish and gently press up against the sides and bottom. With a paring knife, trim the excess dough, leaving a ½-inch overhang to fold over the lattice crust edges later. Place the prepared pie dish in the refrigerator to keep cold.
Roll out and trim the second piece of dough into a 13 by 10-inch rectangle. Cut it into 10 strips, 13-inch long by 1-inch wide. Alternatively, cut them into thinner ½-inch strips. Separate slightly and freeze them on a baking sheet until very firm, about 20-minutes or refrigerate for 30-minutes. Freezing the dough makes it easier to weave the strips together without tears or breaks. It also helps the lattice maintain its shape during baking.
Using the chilled strips, lay 5 parallel pieces evenly over the filling. Weave the sixth strip in the opposite direction, lifting the other pieces as needed to facilitate weaving. Continue with the remaining 4 strips, one at a time.
After letting the strips thaw and soften for a few minutes, trim the overhanging edges to 1/2-inch. Press the edges of the bottom crust and lattice strips together and fold over the edges. Crimp evenly around the pie crust edges using your fingers.
Brush the crust with egg wash and sprinkle with other toppings like sugar or cinnamon if desired.
Bake according to your specific pie recipe, or cover and refrigerate for up to 1 day before baking. Bake until the crust is golden brown on the top and sides.

Notes

Topping: Granulated or sanding sugar can be sprinkled on top for extra crunch. Ground cinnamon can be mixed with the sugar to add warm spice flavor.

Nutrition

Recipe Link