What exactly is a lattice pie crust and why is it used?

A lattice pie crust is made by weaving long strips of pie dough over the pie filling in a crisscross pattern, similar to a basket weave. This technique creates an attractive, decorative top that also allows steam to escape while baking. The open design helps prevent the filling from bubbling over and thickens more evenly during cooking. It’s commonly used for fruit pies where a ventilated crust highlights the filling’s texture and flavor.

How do I make perfect pie dough strips for a lattice crust?

Roll your chilled pie dough to about 1/8 inch thickness, ideally as a 12-inch circle. Use a sharp knife or pizza cutter to slice even strips approximately 1 inch wide. For best results, keep the dough cold throughout to prevent sticking or tearing. If the dough is too soft, briefly chill it before cutting. Consistent strip width helps create a neat and uniform lattice pattern.

What’s the best way to weave a lattice pie crust step-by-step?

First, lay half the dough strips parallel across the pie filling. Fold back every other strip halfway, then place a new strip perpendicular over the unfolded strips. Unfold the folded strips over the new one. Repeat this folding and layering method, alternating strips to create a woven pattern. Finally, trim excess dough and seal the edges by pinching or crimping with the bottom crust.

How can I prevent my lattice pie crust from cracking or becoming tough?

Use a pie dough recipe with sufficient fat like butter and shortening to keep it tender. Avoid overworking the dough to maintain flakiness. Roll the dough evenly at about 1/8 inch thickness and keep it chilled as you work. If cracks appear, moisten the edges with a small amount of ice water to help patch them before continuing. Chilling the pie before baking also helps the dough hold its shape and reduces cracking.

Why is it important to chill a lattice pie before baking, and for how long?

Chilling the assembled pie for 20 to 30 minutes firms up the dough, which helps the lattice maintain its shape and prevents shrinking or warping during baking. Cold dough also produces a flakier crust and reduces the chance of the strips sliding apart. After chilling, brushing with egg wash adds a golden color and shine once baked.

Lattice Pie Crust Made Easy 5 Steps For Perfect Results

Ingredients

Scale

Quality pie dough (made using both butter and shortening for flavor and stability)

All-purpose flour for the work surface

1 large egg, beaten with 1 tablespoon (15 ml) milk for egg wash

Coarse sugar for sprinkling on the crust

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Instructions

1-Gathering and Preparing Your Ingredients: First, gather all ingredients, ensuring the pie dough is chilled overnight for the best results. This step sets the foundation for a stable and flavorful crust.

2-Mixing and Chilling the Dough: In a large bowl, prepare your quality pie dough using both butter and shortening. Once mixed, divide it, wrap it, and chill for at least an hour to avoid any toughness.

3-Rolling and Cutting the Dough: Roll out the bottom crust and fit it into your pie pan. For the top, roll the dough into a 12-inch circle on a lightly floured surface, then cut it into twelve 1-inch strips for the lattice.

4-Weaving the Lattice: Lay six strips vertically across the filled pie, using longer ones in the center. Fold back every other strip, add a perpendicular strip, and unfold to weave; repeat until complete.

5-Finishing and Baking: Fold excess dough over the edges, seal with the bottom crust, and crimp for a nice look. Brush with egg wash made from 1 large egg and 1 tablespoon milk, sprinkle coarse sugar, and chill for 20 to 30 minutes before baking as per your filling’s instructions.

Last Step:

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Notes

🍰 Start with quality pie dough to avoid toughness or dryness.
❄️ Keep dough cold during rolling and assembling; refrigerate if it warms.
🎨 Use egg wash and coarse sugar for a golden, shiny crust with sparkle.

Author: Brandi Oshea
Prep Time: 45 minutes
Chilling time: Overnight for dough 20 to 30 minutes for assembled pie
Category: Dessert
Method: Baking and lattice weaving