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Showing how to lattice a pie crust.
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How to Lattice Pie Crust

You can easily learn how to make a lattice pie crust with my step-by-step photos and instructions!
Prep Time20 minutes
20 minutes
Course: how-to
Servings: 1 pie
Author: Meymi

Ingredients

Instructions

  • Prepare the pie dough, make a ball out of the dough, cut it in half, make discs out of two pieces, let them rest in the fridge.
  • Prepare the pie filling and set aside.
  • Remove one of the dough from the fridge to cover the bottom of the pie. Place the dough on a lightly floured surface and roll it into a 12-inch (30 cm) circle.  Then place it into a 9-inch (23 cm) pie plate without stretching it.  The sides will overhang from the sides. ( I prefer not trimming the edges, I use all the dough while giving a shape). Place the pie plate in the fridge to keep the dough cold. 
  • Remove the second dough from the fridge to roll out.   You may need to let it stay at room temperature if needed before rolling it out if it is not in a rollable consistency. Roll it into a 12-inch (30 cm) circle.  Cut it into 1.18-inch (3cm)wide even strips with a pizza cutter or with a sharp knife.  This way there will be 10 strips. You can use a ruler to make even strips. If there is flour on top of the strips, brush off the excess flour with a pastry brush.  If you want to use more strips, you can cut them into 1-inch (2.5 cm)wide strips or as you like.   Place the lattice strips on a small baking sheet and keep them in the fridge for a while to keep them cold. 
  • Remove the pie plate from the fridge to place the pie filling. We want the dough that is lined into the pie dish to be cold but at the same time, before we give a shape to the edges at the end, we don’t want the edges to be hard as a rock, so they won’t crack when we fold the dough to shape. They should be in a shapable consistency.  So you may need to keep the dish at room temperature for a few minutes before adding the filling.

Lattice Crust

  • Place equally spaced 5 strips horizontally on top of the filling. You’ll see 5 parallel strips. Set aside the other 5 dough strips. (If you use more strips, you'll place half of them horizontally, the logic is the same). Lay the longest strips in the middle and then place the shorter ones on the edges.  Starting from the edge, fold back every other strip halfway.  This makes 3 folded back stips. Take one of the largest strips that you set aside and place it in the center vertically which is perpendicular to the parallel strips. Unfold back these 3 strips over the perpendicular one.
  • Fold back the two strips that lay under the first vertical strip.  Take a new strip and place it close to the first vertical strip( try to space it out just like you do the first 5 horizontal strips). Unfold the two strips over the perpendicular strip.
  • Fold back 3 strips that are under the vertical strip and add a perpendicular small strip that is close to the edge trying to equally space it out with other vertical strips.  Fold back the 3 strips over the perpendicular strip.
  • The right side of the pie is shaped, now continue with the left side. Fold back the 2 strips that are under the first vertical strip you placed and add another strip that is perpendicular to the horizontal ones and unfold the 2 strips. 
  • Fold back 3 strips that are under the vertical strip, add a new vertical strip that is perpendicular to the parallel strips and unfold the 3 strips. Now the left side is shaped as well.

Shaping the Edges

  • Fold the edges onto themselves along with the lattice strips that hang from the sides. If there are too many excess lattice strips on the sides, you can trim them first, then place those small square pieces to the sides with less dough to equally disturb it. You should give a little pressure with your hands so they stick to the dough. Flute the edges by pushing the dough using your index finger and pushing it from the other side with your thumb and index finger. Or instead of fluting, you can press with the tines of a fork to shape.
  • Bake the pie according to the recipe.