How to Weave a Buttery Pie Crust Lattice
A lattice crust allows steam to escape while showcasing the filling, and it brings a structural contrast to the tenderness of the base. Success depends entirely on the temperature of your hands and the dough.
Cold dough is your only requirement
If the butter begins to smear or the dough grows tacky, stop immediately and return it to the refrigerator for ten minutes. Working with warm pastry leads to stretching and breakage.
- Floured surface
- Rolling pin
- Pastry wheel or sharp paring knife
- Ruler
- Bench scraper
What goes in.
- 2 diskschilled pie dough, rolled into 12-inch circles
- 1 tbspall-purpose flour, for dusting
- 1 largeegg, beaten with 1 tsp water for wash
The Over-Under Alternation
The secret to a secure lattice is folding back every other strip before laying down the cross-piece; this ensures the weave is locked tight and creates that signature basket-look.
The method.
Cut the strips
Roll your pastry disk to a thickness of 1/8 inch. Use a ruler and pastry wheel to cut 1-inch wide strips. If the edges are uneven, trim them straight.
Lay the base
Place half of your strips vertically across the pie, spacing them evenly apart. Let the ends hang over the rim of the dish.
The first fold
Fold back every other vertical strip halfway. Lay one horizontal strip across the center.
The weave
Unfold the vertical strips over the horizontal one. Now, fold back the vertical strips you previously left flat. Lay down another horizontal strip. Repeat until the pie is covered.
Secure and trim
Trim the excess dough hanging over the edge to 1/2 inch. Fold this edge under the bottom crust and crimp firmly with your fingers to seal.
When it doesn't go to plan.
If your kitchen is warm, roll the dough between two sheets of parchment paper to prevent sticking without adding excess flour.
Place the woven pie in the freezer for 10 minutes before baking to set the shape of the butter.
Use a pastry brush to apply the egg wash only on the top surface of the lattice, avoiding the cut edges to ensure the layers separate during baking.
The ones that keep coming up.
What if my strips break while weaving?
Simply overlap the broken ends and press them together gently; the heat of the oven will fuse them, and the rustic look is preferred.
How do I keep the strips from sagging?
Keep the strips taut as you lay them down, but do not stretch them, or they will snap back and shrink once they hit the heat.