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How to Lattice Pie Crust

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Prep Time
45m
Cook Time
-
Total Time
45m
This lattice pie crust recipe provides step-by-step instructions for creating a beautifully woven top crust for your homemade pie. With a few simple ingredients and some patience, you can impress your family and friends with a professional-looking dessert that tastes as good as it looks.
Pie Crust
Apple Pie
How to Lattice Pie Crust Image
Original Website Logo sallysbakingaddiction.com
Recipe Options

Ingredients

Servings: 1
Scale:
Scale
0.25
0.5
1
2
3
4
5
6

Steps

1
Watch the video tutorial above for a visual of each step. (Latticing is better seen than explained!)
2
Prepare my pie crust recipe through step 5. Chill in the refrigerator overnight.
3
After you roll out the bottom crust and fill your pie, it’s time to lattice. On a lightly floured surface with a floured rolling pin, roll out top pie crust into a 12-inch circle. It’s ok if it’s not a perfect circle, as long as it’s 12 inches in diameter.
4
Cut dough into strips. To keep things simple, I recommend 12 1-inch strips.
5
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.
6
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.
7
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!
8
Repeat with last 4 strips, weaving the strips over and under one another.
9
Fold the excess dough that lays over the edges of the pie back and pinch them with the bottom pie crust to seal. Crimp or flute the edges of the pie, then brush with egg wash and sprinkle with a little coarse sugar. This adds a lovely sparkle and crunch!
10
Refrigerate unbaked pie for 20 minutes prior to baking. This is an often overlooked step, but cold dough is guaranteed to hold the lattice shape.
11
Bake the pie as directed in your recipe. I recommend my apple pie.

Nutrition Facts

  • Calories
    1,520kcal
    76%
  • Fat
    90g
    4%
  • Saturated Fat
    56g
    2%
  • Carbohydrates
    160g
    8%
  • Fiber
    8g
    0%
  • Sugar
    8g
    0%
  • Protein
    24g
    1%
  • Cholesterol
    200mg
    10%
  • Sodium
    400mg
    20%
Percent Daily Values are based on a 2,000 calorie diet.
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