Learn how to create a stunning lattice pie crust with this helpful information and easy video tutorial. Latticing pie dough is much easier than it looks!
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Designing a pie crust is a form of art. There are so many different pie crust arrangements, but the classic lattice weaving is my favorite. The simple, yet stunning lattice design will never go out of style. Even though it’s a very common way to style pie dough, latticing pie crust seems pretty intimidating. Today I’m sharing a full tutorial with a helpful video so you can be confident with your next piece of pie artwork.
Trust me, it’s easier than it looks!
What is Lattice Pie Crust?
Lattice pie crust is weaved pie dough. Strips of dough lay on top of pie filling, layered over and under one another to create a basket weave appearance. Not only is latticing a beautiful way to decorate a pie, the holes between the strips allow steam to escape. Without these vents, the fruit pie filling could cause a mini explosion in your oven. It’s not pretty!!
Here’s What You Need:
I have a full list of the best pie baking tools, but for this lattice design here’s exactly what you will need:
- quality pie crust
- extra flour
- rolling pin
- ruler (or just eyeball it!)
- pizza cutter or sharp knife
- pastry brush for egg wash
Start with Quality Pie Dough
Lattice will not work unless you begin with quality pie dough. Don’t sabotage your efforts from the start. I recommend my favorite pie crust, which uses both butter and shortening for flavor and stability, or my all butter pie crust. Either are excellent choices for your lattice pie crust because they’re sturdy, yet bake up incredibly light and flaky.
Troubleshooting Pie Crust
- Pie crust is tough: Tough crusts are the result of not enough fat in the crust, as well as overworking the dough.
- Don’t have enough pie dough: To ensure you have enough pie dough for overhang and a pretty topping, roll your dough out to a 12-inch circle, about 1/8 inch thick.
- Pie dough is dry & cracking around edges when rolling: Use enough ice water when preparing the pie dough. If it’s too late and you notice the edges of your pie crust are cracking as you roll it out, dip your fingers in ice-cold water and meld the edges back together. Wait a minute, and then try rolling out again.
- Pie dough is falling apart & crumbling when rolling: Try adding more water AND more flour. Sprinkle a tiny bit of ice water and flour onto the cracks and crumbled pieces, and gently work it all in with your fingers. Wait a minute, and then try rolling out again.
How to Lattice Pie Crust
- Roll out pie dough into a 12-inch circle.
- Cut dough into strips. To keep things simple, I recommend 12-1 inch strips.
- Lay 6 strips vertically and evenly spaced on top of the filled pie. Use the longer strips in the center of the pie and the shorter strips on the ends.
- Fold every other strip (3 in total) all the way back so they’re almost falling off of the pie. Lay one of the 6 unused strips perpendicular on top. Unfold the 3 vertical strips back so they lay over the perpendicular strip. You have 5 strips left.
- Fold the other 3 vertical strips back. Lay one of the 5 unused strips perpendicular on top. Unfold the 3 vertical strips back so they lay over the perpendicular strip. You’re now beginning to see the beautiful woven pattern!
- Repeat with last 4 strips, weaving the strips over and under one another.
- Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust. Crimp or flute the pie crust (I fluted the crust in these photos), then brush with egg wash (egg + milk) and sprinkle with a little coarse sugar. This adds a lovely sparkle and crunch!
- Refrigerate unbaked pie for 30 minutes prior to baking. This is an often overlooked step, but cold dough is guaranteed to hold the lattice shape.
Video Tutorial: Latticing Pie Crust
If you’re a visual learner, use this video tutorial to help understand the process.