How to Make a Lattice Pie crust
Learn how to make a lattice pie crust with step-by-step photos and an instructional video using homemade pie crust or store-bought.
Servings: 12 Servings
Cost: $4
Instructions
Make & Chill the Pie Crust
- Make this recipe: Double pie crust.
- Roll into 2 discs, wrap each disc in plastic wrap and chill for at least two hours, and up to overnight. (Or use a store-bought pie crust).
Form the Bottom Crust
- Then, roll out one disc to fit your pie plate. Trim off any overly excess pieces, but leave enough to pinch and make a fluted edge.
- Then cover the bottom pie crust with plastic wrap and put it back in the refrigerator to chill.
Form the Lattice
- Roll out the second disc into a 12” circle.
- Then using a very sharp knife, cut the dough into strips about ½” thick.
- Then, remove the bottom crust from the refrigerator and fill it with your preferred filling. You need to use filling that will be baked like apple, pear, berry, etc.
- Lay about 6 strips on top of the pie filling horizontally.
- Then, take one of the shorter strips and put it at the edge of the pie, lifting up every other horizontal strip so it alternates being above one strip, then underneath the next, until you have gone - over, under, over, under, over, under (in that order) the 6 horizontal pie crust strips.
- Then, take the next longest pie crust strip and do the same thing but the opposite order – so you will go under, over, under, over, under, over.
- Repeat until all of the vertical strips are used, alternating between starting with the vertical strip over then under for each addition.
- Make sure the strips are all straight and look how you want them. Then, trim off excess (if necessary) pie crust dough and pinch the edges, pressing the lattice top into the bottom pie crust.
Make & Apply the Egg Wash
- Then, beat the egg and heavy cream together until thick and smooth.
- Brush it over the lattice top and sides of the pie crust.
Bake
- Put a pie crust shield around the outer crust so it doesn’t burn.
- Bake according to the recipe instructions. Remove the pie crust shield in the last 5-10 minutes of baking.
Video
Notes
*Nutritional value. calculated only for the double pie crust, does not include any pie filling.
Homemade Pie Crust Ingredients
If you want to make your own crust, it only takes 5 ingredients (plus the egg wash). I describe in great detail how to make an all-butter pie crust as well as possible substitutions in this post.
Store/Freeze
I suggest following the storage instructions in the pie recipe you decide to use with this lattice crust.
However, generally pie leftovers can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer (tightly wrapped) for 2 months.
Nutrition
Serving: 1slice* | Calories: 139kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 121mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.05g | Vitamin A: 38IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 1mg