Making a homemade pie crust is fun and rewarding. This Lattice Pie Crust Tutorial explains how to weave a beautiful lattice top and finish the pie with an optional braided edge for an impressive holiday centerpiece.
Start with your favorite pie crust recipe. Make sure it yields enough dough for both a top and bottom crust.
Divide the dough in half. Roll one half and fit it into your pie dish, trimming any excess around the edges.
Add the filling of your choice to the prepared bottom crust.
Roll the remaining dough into a circle about 1/4 inch thick.
Using a pizza cutter or sharp knife, cut 1-inch-wide strips. You’ll need at least 10 strips; any extra can be used for a braided edge.
Begin in the center of the pie with the longest strips. Lay one strip vertically, then place another strip horizontally across it to form a cross.
Add two more vertical strips on top of the horizontal strip to start the lattice pattern.
Weave two horizontal strips across the vertical strips, alternating over and under to lock the pattern in place.
Continue adding vertical strips, weaving them over and under the existing horizontals to build out the lattice.
Add more horizontal strips as needed, weaving each one across the vertical pieces until the top is covered.
Moisten the edge of the bottom crust with a little water to help the lattice strips adhere.
Press the ends of each lattice strip into the moistened edge and trim the excess strips flush with the rim.
If you have leftover dough, make a braided edge: cut thin strips (about 1/4 inch), braid them on the counter, and fit them around the pie rim.
To braid, alternate folding the outer strips toward the center, creating a tight, even braid.
It may take several braids to circle the pie. Lightly brush water along the rim and press the braids gently into place so they bake together.
Whisk one egg and brush the entire crust lightly. This egg wash helps the crust develop a glossy, golden finish.
For extra sparkle and sweetness, sprinkle granulated sugar or cinnamon-sugar over the top, depending on the filling.
Bake at 350°F (175°C) for 60 to 75 minutes, or until the crust is evenly golden and the filling is bubbling in the center.
Lattice Pie Crust Tutorial
Ingredients
- 1 recipe Perfect Pie Crust (enough for a top and bottom)
- Pie filling of choice
- 1 egg, whisked
- Granulated sugar or cinnamon-sugar (optional)
Instructions
- Prepare a double batch of pie crust so you have both a top and bottom crust.
- Divide the dough, roll one half, and fit it into the pie dish; trim the edges.
- Pour your chosen filling into the prepared crust.
- Roll out the second half of dough to about 1/4 inch thick and cut 1-inch-wide strips.
- Start in the center: place one strip vertically and one horizontally to form a cross using the longest strips.
- Add two vertical strips on top of the horizontal piece, then weave horizontal strips over and under to form a lattice.
- Continue alternating vertical and horizontal strips, weaving each new strip over and under the perpendicular strips until the surface is covered.
- Wet the rim of the bottom crust with water, press the lattice ends into the moistened edge, and trim off any excess.
- If desired, braid thin strips of leftover dough and press the braid around the pie rim, securing with a little water.
- Brush the entire crust with the whisked egg for color and shine; sprinkle sugar if desired.
- Bake at 350°F for 60–75 minutes or until the crust is golden and the filling bubbles.
Notes
Adjust bake time as needed for your oven and the type of filling. For best results, chill the assembled pie briefly before baking to help the lattice hold its shape.