Lattice topped pies look really fancy and complicated, but with a good tutorial and some patience, it’s not very difficult at all to create this beautiful design. I love making pies. Not only are they delicious, I find them relaxing to make. There’s something about creating a dough, and putting together a beautiful pie that is very satisfying, and it’s even more satisfying when the pie comes out of the oven all brown and bubbly. This lattice method is perfect on my Strawberry Rhubarb Pie, Blueberry Pie, Cherry Pie, or my Peach Pie. Any fruit pie is made better with a lattice crust.
Why You Should Use a Lattice Pie Top
Things You’ll Need to Create a Lattice Pie
A Double Pie Crust – Use your favorite recipe, or try mine it’s perfect! You can also use a pre-made pie crust dough.Rolling Pin – We’ll use this to roll out the dough perfectly even. Pastry Wheel – This is a fantastic tool to have in your kitchen if you like to bake. A pizza cutter or a sharp knife will work here as well. A fluted pastry cutter adds a ruffled edge to the strips adding even more texture and interest. Pastry Brush – This is for brushing on an egg wash before baking your pie. I like to use a silicone pastry brush because it’s easy to wash and sanitize.
You’ll also need a large counter space to work on, your pie pan, and your prepared pie filling.
How to Lattice a Pie Crust
Follow these simple steps to create a lattice top pie. We did it! Doesn’t this look beautiful?
Best Pie Crust for Lattice
I suggest using the crust recipe from my Blueberry Pie recipe. It holds up really well to manipulation and has the perfect flaky texture. This method will work for almost any pie crust recipe though, so if you already have a favorite or a trusted family recipe, use that one!
Tips for Making Lattice Pies
My biggest tip: Keep the dough cold. Cold pie dough is your friend when making this design, and warm pie dough will be messy. If at any point your dough becomes difficult to work with, just put it back in the refrigerator for 20-30 minutes. Even if you’re in the middle of weaving, you can put everything on a tray and chill it. It’s so much easier to work with cold pie dough, especially when making a decorative crust design. I also suggest that you chill the whole pie after you’re done making the lattice, to get the dough back to a cold temperature before baking. Baking cold dough makes a flakier crust.
How to Keep Lattice Crust from Burning
Occasionally your crust will cook faster than the pie filling. This is common and normal, and super simple to remedy. If your crust is perfectly browned, but the filling still needs time to bake, use aluminum foil to create a DIY pie crust shield. Usually, it’s just the outer edges that need this treatment, but you can put foil on any part of the pie that needs it. If you make a lot of pies, you may want to consider purchasing a reusable pie crust shield to make things easier. I hope you take these tips and go out to create your own beautiful, impressive pies to serve your family and friends. Make sure to Pin this recipe/method so you can refer to it over and over again, and so that others can learn how to make lattice pies too! © Little Sunny Kitchen
