How to Make Lattice Pie Crust
- PREP 20min
- TOTAL 20min
Adding a lattice crust to the top of your pie may seem a little daunting, but it’s actually quite easy. I’ve shared clear instructions below, but I also recommend watching our helpful video tutorial so you can see me lattice a pie in real-time.
You Will Need
Pie dough for top and bottom 9-inch pie, chilled, see our pie crust recipe
Pie filling
1 egg yolk
1 tablespoon heavy cream
1 tablespoon coarse sugar, for garnish
Directions
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 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 it into the pie dish, then trim the dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
Make pie filling according to your recipe’s directions, then fill the pie.
Roll out the second half of the dough to a similar size as before, then cut into 3/4-inch strips.
Lay five strips over the 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 the second and fourth strips over the 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 the pie is covered with a lattice crust. Watch our video to see me do this!
Trim dough strips to 3/4-inch of the edge of the pie dish. Fold the edges of the strips and the 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 a tablespoon of coarse sugar over the crust.
Refrigerate the pie for 20 minutes or freeze for 5 minutes before baking according to your recipe’s directions.
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.
- Keep the dough cold: Pie dough must stay cold while you work with it. If the dough becomes unruly or warm at any point, take a break and refrigerate for 20 minutes or freeze for 5 minutes, then continue to add the lattice top.
- Nutritional information are estimates and is based on our pie crust recipe.