How to Make a Lattice Pie Crust
This beautifully woven lattice pie crust is easier to master than it looks. With a few simple tips, you can create a bakery-style pie top that works on any fruit pie.
Servings 8 slices
Ingredients
- Best Ever Pie Crust (double batch)
Instructions
- Roll out the chilled top crust on a lightly floured surface, turning as you go to prevent sticking. Aim for a 13-inch circle about 1/8-inch thick.
- Use a ruler and a pastry wheel, pizza cutter, or knife to cut even strips, about 1 inch wide. Chill the strips briefly if they become too soft.
- Lay half the strips evenly across the filled pie.
- Fold back every other strip, place a strip in the opposite direction, and unfold.
- Repeat the over-under pattern until the lattice is complete.
- Trim the overhang so the strips are just shy of the bottom crust’s edge.
- Tuck and press to seal, then crimp or finish the edge as desired.
- Chill the assembled pie for 15 to 30 minutes before baking.
Notes
My Best Ever Pie Crust recipe is ultra-flaky, all-butter, and super easy to work with. It’s ideal for making a lattice crust! If you enjoy working with shortening, consider using a 50-50 ratio with butter, rather than skipping the butter altogether.
Recipe Link
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