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How to Make a Lattice Pie Crust
A lattice crust transforms any pie into something that looks like it came from a bakery window. You roll out your top crust, cut it into strips, then weave those strips over your filling in an over-under pattern. The key is working with cold dough and taking your time with the weaving — it's more forgiving than it looks.
- Difficulty: Medium
Ingredients
- 1 bottom crust
- 1 filling
- 1 top crust
- 1 beaten egg
Step by step
- Prepare your bottom crust and filling. Roll out your bottom crust and place it in your pie pan. Fill with your prepared filling, leaving about half an inch of crust showing around the edges. Keep the filled pie in the refrigerator while you work on the lattice.
- Roll out the top crust. Roll your second piece of dough into a circle about 12 inches across and roughly a quarter-inch thick. The dough should be cold but pliable — if it tears easily, let it warm up for a few minutes.
- Cut the strips. Using a sharp knife or pizza cutter, cut the dough into strips about three-quarters of an inch wide. You'll need 10 to 12 strips total. Don't worry about perfect measurements — slight variations make it look more handmade.
- Lay the base strips. Place half of your strips vertically across the pie, spacing them about half an inch apart. Start with the longest strips in the center and work outward with shorter ones.
- Begin weaving. Fold back every other vertical strip halfway. Lay your first horizontal strip across the unfolded strips, then fold the lifted strips back down over it.
- Continue the weave. For the next horizontal strip, fold back the strips you didn't fold before. Lay the strip down, then fold those strips back over it. Keep alternating which strips you fold back for each new horizontal strip.
- Trim and seal the edges. Once your lattice is complete, trim the strip ends so they hang over the bottom crust by about half an inch. Fold the bottom crust up and over the lattice ends, then crimp the edge with your fingers or a fork.
- Finish and bake. Brush the lattice with beaten egg for a golden finish. Bake according to your pie recipe, covering the edges with foil if they brown too quickly.
Tips & troubleshooting
- Keep your dough cold — if strips become too soft to handle, put them back in the fridge for 10 minutes
- Don't pull the strips tight when weaving — they'll shrink slightly as they bake and could tear
- If a strip breaks, just press the ends together where they meet — it won't show after baking
- Work quickly but don't rush the weaving — taking time here prevents frustration later
Variations
- Diagonal Lattice. Cut strips and weave them at a 45-degree angle instead of straight across for a diamond pattern that catches light differently.
- Wide Strip Lattice. Use fewer, wider strips (about 1.5 inches) for a more rustic look with larger openings that show off your filling.
- Twisted Lattice. Gently twist each strip as you lay it down for a rope-like texture that adds visual interest without extra complexity.
Questions
- What if my dough is too soft to weave?
- Put the cut strips on a baking sheet and refrigerate for 15 minutes. Cold dough holds its shape better and won't stretch out of place when you're weaving.
- How do I know if my lattice strips are the right thickness?
- Aim for strips that are substantial enough to hold their shape but thin enough to weave easily. About three-quarters of an inch wide works for most pies, but you can adjust based on your pie size.
- Can I make the lattice ahead of time?
- You can assemble the whole pie with lattice and refrigerate it for up to a day before baking. The cold rest actually helps the lattice hold its pattern better during baking.
- Why does my lattice look uneven?
- Uneven spacing between strips is usually the culprit. Measure the first few gaps with your finger as a guide, then try to keep that spacing consistent as you work across the pie.