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How We Add a Lattice Crust to Our Pies
Instructions below match photo above from left to right:
Keep Things Cold
It’s important that pie dough stays cold while you work with it — that’s what makes it extra flaky once baked. If at any point the dough becomes unruly or warm, take a break and refrigerate for 20 minutes or freeze for 5 minutes then continue to add the lattice top. Try adding a lattice top to our Cherry Pie or Blueberry Pie Recipe. Both are perfect for this. Also, you can take a look at our favorite pie crust recipe, here (it’s perfect for making a lattice crust). Or, take a look at our recipe video below. Pie filling 1 egg yolk 1 tablespoon heavy cream 1 tablespoon coarse sugar, for garnish 2Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling. 3Make pie filling then fill pie. 4Roll out second half of dough to a similar size as before. Cut into 3/4-inch strips. Lay five strips over filled pie, parallel and equally spaced from one another. Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Unfold second and fourth strips over new strip. 5Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip. Repeat until pie has been covered with a lattice crust. (Watch our video above). 6Trim dough strips to 3/4-inch of the edge of dish. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges. 7Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or freeze for 5 minutes before baking.
