Mastering the Lattice Crust
The weave is as much about engineering as it is about presentation. Proper spacing ensures your filling thickens correctly without bubbling over, while even strip widths guarantee uniform browning.
Temperature control is your primary ingredient.
If the butter in your dough softens, the lattice will lose its definition and melt into the filling. Keep a bench scraper and a ruler nearby for precision.
- pastry wheel or sharp chef's knife
- ruler
- baking sheet
- pastry brush
What goes in.
- 2 diskschilled pie dough, rolled into 12-inch circles
- 1large egg beaten with a splash of water
- 1 tbspcoarse sugar for finishing
Maintaining Tension
Fold back every other strip before laying the cross-piece to ensure a consistent, tight pattern. Always start from the center of the pie and work outward to keep the design centered.
The method.
Cut your dough
Use a ruler to cut strips exactly 1 inch wide. Place these on a parchment-lined baking sheet and refrigerate for 10 minutes; they must be firm to handle.
Lay the base
Place half of your strips vertically across the filled pie, spacing them evenly. Fold back every other vertical strip halfway.
Begin the weave
Lay one horizontal strip across the center. Unfold the vertical strips back over it. Then, fold back the vertical strips that were previously underneath.
Complete the pattern
Continue this alternating pattern until the pie is covered. Trim the overhanging dough with kitchen shears, leaving a half-inch of overhang to crimp against the bottom crust.
Finish the edge
Press the edges firmly to seal the lattice to the base. Brush with the egg wash and sprinkle with sugar before chilling the assembled pie for 20 minutes before baking.
Other turns to take.
Twisted Lattice
Twist each strip of dough before laying it down for a more rustic, textured appearance.
Wide Ribbons
Cut 2-inch wide strips to create a modern, geometric look with fewer gaps.
When it doesn't go to plan.
If your dough becomes too sticky to weave, put the entire tray back in the fridge for five minutes.
Use a ruler. Eye-balling strip widths leads to uneven browning where thin strips burn before thick ones are cooked.
Apply the egg wash only to the top of the lattice, avoiding the cut edges where it can cause the layers to seal shut rather than flake.
The ones that keep coming up.
Why does my lattice melt into the fruit?
The oven was likely not hot enough, or the dough was too warm when it entered the oven. A high initial temperature sets the structure of the butter before it can leak.
Can I use store-bought dough?
Yes, but let it sit at room temperature for a few minutes before unrolling to prevent cracking.
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