You know what I love almost as much as jam? Pie!
Fruit pie, to be exact.
With a buttery lattice-top crust that gives you a sneak peak of all the warm, sweet fruit resting beneath it.
Mmmm, I sure could go for a slice of pie right now! If you could, too, but aren’t quite sure how to achieve the lattice-top look, here how I do it…
HOW TO CREATE A LATTICE-TOP PIE
Step 1: Start with a double batch of a basic pie dough recipe. I like using this one for flaky cream cheese pie crust. Divide dough in half, making one half slightly larger than the other. This larger half will be your bottom crust.
Step 2: Roll and fit the bottom crust into your pie plate. Do not stretch or poke the dough into place or it will shrink right back during baking. Also, if there is excess dough hanging over the sides of the pie plate, don’t worry–you will deal with that later.
Step 3: Add your pie filling and place the unfinished pie in the fridge. Chilling the pie for a few minutes will help the dough maintain its shape while it bakes.
Step 4: On a lightly floured surface, roll out the other half of your pie crust into about an 8″x11″ rectangle. Using a pizza slicer, cut ten 1″ strips lengthwise.
Step 5: Gently lift one of the strips and place it over the center of the pie. Do not pinch the edges just yet, though. Next, put down 2 more strips on each side of the middle strip.
Step 6: Fold back strips 2 and 4 halfway:
Place a dough strip perpendicular to the middle strip. Make sure it is centered. Then put strips 1 and 3 back into place:
Step 7: Now, fold strips 1, 3 and 5 back halfway.
Lay down another strip next to the center strip you just put down, then put strips 1, 3 and 5 back into place.
Step 8: Now, fold back strips 2 and 4.
Lay the final strip down and return strips 2 and 4.
Step 9: Finish placing the rest of the strips down on the other half of the pie using the same method as above.
Step 10: Now that the lattice is done, press the tips of strips into the bottom crust, and cut the excess dough away, leaving about 1/2″ of dough hanging over the lip of the pie plate.
Step 11: Gently fold the 1/2″ excess of dough under itself to create a thick edge. Form a decorative edge around the pie. Need inspiration? Here are three examples. Chill pie in the fridge for 15 minutes.
Lightly brush the lattice with an egg wash (1 egg lightly beaten + 1 teaspoon water). Bake pie as directed.
Cook’s Note: To keep the edge from burning too fast, cover with a pie shield.
And now for the really hard part: All the pie to cool for at least an hour before cutting into.
Congratulations! Hope you prepared yourself for the inevitable wave of pie pride. Now get ready for the inevitable oohs and ahhs from your friends and family!
Here’s to lovely lattice-top pie success!