Making a Lattice-Top Pie Crust Article -
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How to Make a Lattice-Top Pie Crust

Making a lattice top is not a complicated process. And the woven design is a great way to dress up fruit pies, quiches, pastries, and tarts.

First, prepare your dough: it should be chilled at least half an hour before you begin rolling it out and making your lattice.

1. For best results, roll out the bottom crust and line your pie plate. Then roll out the top crust into a flat circle. Chill both halves of the pie dough before filling and baking to prevent shrinkage.

  • On a lightly floured surface, roll reserved dough out to a ¼-inch thickness.
  • Roll it in a circle, as though preparing a double-crusted pie. Transfer the dough to a small cutting board, baking sheet, or other rimless pan that will fit in your refrigerator.

    2. Carefully cut the dough into strips approximately ¾-inch wide. You can use a sharp knife, pizza cutter, or scallop-edged pastry wheel. If you're worried about cutting straight, use a ruler as a guide.

      3. Cover the pastry strips with plastic wrap and place the pan of dough in the refrigerator to relax while you prepare the pie filling and transfer it to the pastry-lined pie plate.

        4. When you're ready to weave, moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first two in an X in the center of the pie. You can arrange them at 90 degree angles or at a sharper 45-degree angle. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. If you're having trouble removing the dough from the cutting board or pan, roll the strips up like a rug and unroll them onto the pie. Press the ends of the strips firmly to the lip of the pie and trim away any excess dough with kitchen shears or a paring knife.

          5. The amount of filling left to peek through the lattice is entirely a matter of style: thin strips of dough make a more elegant lattice, while a few wide strips give the pie a more rustic look. You can even twist the strips of dough as you form the lattice, so they look like festive paper streamers.

            6. Once the pie has been covered with the lattice, brush the top with egg wash (an egg beaten with a tablespoon of water or milk) or milk for a brown, shiny crust. Dust the top with cinnamon-sugar, if desired.

            Practice your lattice-making skills on these classic fruit pies:

            Jun. 22, 2009 9:50 am
            In reference to your instructions on a lattice pie crust top, I have an easier way. Roll and cut as you directed. Place one strip across the middle of the pie, then place two strips from the other direction across the one strip. Keep alternating the strips and you have a woven pie crust top.
            Jul. 23, 2009 9:38 am
            I have never made lattice pie crusts before. A friend returned from vacation with peaches from South Carolina and I'm going to make a pie for each of us, wanted something different, Thanks!
            Aug. 21, 2009 6:54 am
            FLF, could you explain that a little more in detail? I can follow steps one and two (place one strip, then two strips crossing it), but then what? I'm slow to envision this kind of thing. Thanks.
            Aug. 25, 2009 10:18 am
            otisita - the way I picture it continuing is 2 strips one way, then 2 strips the next way, then 2 strips the other way, etc, each time with one on each side of the middle, hope this helps.
            Sep. 23, 2009 8:28 pm
            I agree with the 2nd last person to make a comment it would be nice to have a video I have done the latice but I know I could do better... Thank you fib
            Oct. 2, 2009 8:54 am
            The real trick here is to chill the 1/4 inch thick by 3/4 inch wide strips, and before laying them onto the pie, dust them with sugar and take your time, the top is art, you can't rush it. beginning in the center, and alternating from side to side or north, then south, then east, then west,lay the strips gently, lifting and laying under and soon it will be wonderful.
            Oct. 12, 2009 6:27 am
            I like Tom's way best and it works very well. Thank so much Tom
            Oct. 29, 2009 8:22 pm
            The crust I use is really tender & it continually breaks when I try to lift it for weaving. So I just lay all the strips in one direction & then put the strips going the other directions right on top. Definitely missing the weaved effect but it still makes a very nice looking pie & you can accentuate with little cutouts which further distracts. I've done this many times & I don't think it would actually occur to anyone that I did anything wrong. I'd rather do this than use a tough dough. Just suggesting a less stressful option. Good luck.
            Nov. 11, 2009 7:50 am
            I tried this method from FLF. I cut strips of paper to practice with before I tried it on a pie. I must have done something wrong because it did not come out woven. Although it did appear easier, I still had to lift the strip in the center to place it over the next strip. Was that the way I was supposed to do it?
            Nov. 16, 2009 8:24 am
            I do this all the time and I am confused. I hope I help: Make a X with two strips of dough. Place another two strips of dough either side of the strip that is the under piece in the center. Working on the angle, lift the center piece and lay a strip across the other two, then lower the center strip on top. Do the same on the other side. Continue doing this on either side and you will have a neat looking pie. And if you mess's pie! Still tastes good right!!!
            Nov. 20, 2009 11:01 pm
            Thanks Cfarmer! That does clear up some of the confusion!
            Nov. 24, 2009 7:35 pm
            I have yet to try this, but I was wondering if anyone has tried maybe doing it on wax paper, and then flipping it on to the pie once it was done? Just wondering if maybe this would be an easier way?
            Nov. 26, 2009 2:23 pm
            The other day I made my first pie with a lattice-top crust and it went very well. What I did was I cut the dough into strips, I made seven, put three on top of the pie all in the same direction and then took the remaining strips and first folded over the outside strips and put one strip on in the other direction then just alternated it then sprinkled some plain white sugar on top to help it brown.
            Dec. 16, 2009 9:54 pm
            Mom used to use a Lattice crust on her Italian Cheese cake. I have make the cake but always had trouble with crusts until recently. This year will be my first year making the lattice completly. I think I will top with Cinnamon sugar since it will compliment the Ricotta cheese. By thw way, does adding eggs to the crust make it lighter? More flaky? I know Mom used a boxed crust mix (and it was pretty good) but I am happy with mine. Just want to improve & try new things.
            Jan. 3, 2010 4:11 pm
            I like my pure lard (tenderflake) it my Mom reciper and to me it the best I always share with my friend ,very tender it about 90years old
            Ruth S 
            Apr. 6, 2010 11:33 am
            FLF seemed to have a good idea but following the instructions I found that the strips did not alternate very well after getting the first 5 in place. After that they were not interwoven completely unless I was doing it wrong but I don't think so.
            May 2, 2010 8:53 am
            I use an easier lattice method. Place all the strips for one direction on the pie. Fold every other strip in half back on itself. Lay the first strip for the opposite direction (90 degrees) across the center of the pie. It will be on top of every other strip. Now unfold the strips that were folded in half, they will lie on top of the opposite strip. Fold back the alternate set of strips, but they won't be in half this time. Lay another strip for the opposite direction. Repeat as needed depending on the width of your strips. Half the pie now has a lattice top. Turn the hole pie 180 degrees and repeat the process for the second half of the pie.
            May 8, 2010 2:42 pm
            im 17 and iv been doing the crust since 15 and just now am i started to get good at it :) @ mumzthwurd i do it the same way you do it and i find it so much eiaser
            May 17, 2010 4:11 pm
            thank you for all the tips...will be trying the woven look this week when making a mango fruit pie, can't wait!!
            May 28, 2010 11:47 am
            I also agree w/ mumzthewurd. That is how I do it w/ my 4 year old helper and it works great! (you did a better job explaining it than I could have, so thank you)
            Jun. 1, 2010 11:15 am
            can you please show a video on how to do a lattice pie top.
            Jun. 8, 2010 3:10 pm
            Here's a video on lattice crust technique that should clear up any confusion:
            Jul. 1, 2010 4:36 pm
            I make my lattice like mumztheword and it turns out awesome. My son and I are making pies for the 4th of July and the lattice tops look great amongst the red,whte, and blue motiff.
            nana 13 
            Aug. 21, 2010 4:47 pm
            i've never tried a lattice top yet although i make pies frequently, mostly single crust pies and wonder what makes a crust shrink.
            Nov. 10, 2010 3:06 am
            This is a link to a video on Youtube that's from "BonApetitDot Com":
It shows how to do the simpler, folding version that mumztheword and momofv3 mention. I hope it is as helpful to others as it was to me.
            Dec. 29, 2010 1:52 pm
            armywife 1221 has it right. The best and easiest way to make a lattice top pie is to pre-make it on a surface like wax paper or aluminum foil and then flip it on top of your pie. This is especially important when putting a lattice top on a berry pie. If you try to weave in place, expect a mess. If have made my lattice work tops like this for years. They always come out perfect even for an all thumbs guy like me.
            pie o my 
            Jul. 27, 2011 1:20 am
            why stop at blueberries? Salmonberries are magical when baked., so too blackberries. Mango would be super too, just not all at once. I would add lime/lemon zest, and .5 juice of each.
            Aug. 30, 2011 1:31 pm
            These comments are hilarious. There is a video on this site on how to make a lattice crust. Also, another tip is to use your raviolio cutter to cut the strips instead of a regular edged pizza cutter!!
            Oct. 2, 2011 4:16 pm
            What if I brushed the crust with coconut oil, instead of egg wash? would that brown it too much?
            Dec. 2, 2011 6:08 pm
            Tried interweaving, but the filling kept sticking and glueing itself to the weave. Try this, Make the weave on a piece of parchment paper, on a cookie sheet. Freeze... then lay it on the pie and let it thaw out then trim the dough and brush the dough with beaten egg wash.
            Dec. 31, 2011 10:28 am
            Thank you for all of your tips, I just finished making my pie and it was a snap to do. Can't wait to take it out of the oven!
            Jan. 1, 2012 5:18 pm
            Lattice crusts are one of the most challenging aspects of pie-making. There is actually a device you can purchase that you press onto a rolled-out crust and it cuts out the holes that would be left between woven strips. Restaurants use them. I sometimes make my woven lattice crust on a sheet of waxed or parchment paper, resting on a flat cookie sheet, then chill it slightly once it is woven. THEN, with help if I have it, I slide the crust off the paper/sheet onto the pie, then do the trimming and crimping. Weaving the lattice on the pie makes a mess with the juice all over the crust. Try it on a paper/pan combination. It's still tricky, but very doable. And neat. Don't give up!!!!
            Jan. 22, 2012 3:30 am
            Hello, I have made the latice with the instructions and it turned out well though it can improve. However, I do miss the video teaching. How come they have all been removed, they were sooo helpful. All the best, Isabel.
            Feb. 29, 2012 2:35 am
            A video would be the best way to go, as well as pictures of each step.
            Feb. 29, 2012 1:04 pm
            OK, I didn't read all the comments/posts, but one other idea that's totally not latticed, but is still awesome. Take your top crust and do random cut outs. maple leaves in autumn, snow flakes or stars for winter, stars for summer/4th of July...I think you can use your imagination for anything else. I've done this before and people said it looked like a professionally done gig.
            Apr. 26, 2012 4:56 am
            Lattice LOOKS nice, but give me the full top crust anytime.
            Vickie Gaines 
            Jun. 10, 2012 9:49 am
            The best way to make lattice crust is to make the lattice design on wax papper and flip it onto the prepared filling. Beat one egg and brush the crust and sprinkle with brown sugar and cinnamon. Bake for 15 minutes on 425 degrees, then reduce oven to 350 for 35-40 minutes.
            Nov. 1, 2012 1:53 pm
            My weave was fine, but my trouble was getting the lattice pieces to stick to the bottom crust. After baking, some areas had come unattached. How do you pinch this properly when you aren't making the same kind of edge as with a usual double-crust pie?
            Nov. 22, 2012 2:47 pm
            The best way to make lattice crust is to make the lattice design on wax papper and flip it onto the prepared filling. Beat one egg and brush the crust and sprinkle with brown sugar and cinnamon. Bake for 15 minutes on 425 degrees, then reduce oven to 350 for 35-40 minutes. A reprint of queenbeevickie's post bc I couldn't see it when I tried to print. LOL Thanks queenbeevickie for the great advice!
            Jun. 22, 2013 2:13 pm
            I made the lattice as Tom (Oct. 2, 2009) suggested and it was very easy and turned out beautiful! I used to be afraid of lattice tops but no more!
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