Do you dream of creating sweet fruit pies, topped butter and beautiful lattice weaving? Well, whether or not you consider yourself a pie whisperer, making a lattice-top crust is within your reach. Really!
Photos via CakeSpy
Conquering the fear of pie crust is the first step. The Craftsy course Perfecting The Pie Crust has you covered in that regard. Instructor Evan Kleiman breaks down the seemingly daunting process of making pie crust into easy-to-digest segments, so you’ll be rolling in the dough in no time.
Now, onto that pretty topping. Making a lattice-top pie crust and transferring it on to your finished pie is a simple skill that adds flair to your pie presentation. Since we eat with our eyes first, learning this method is a valuable baking skill, indeed. Here’s an easy and straightforward way to create a lattice top crust; this method will work with any of the double crust pie recipes made in Perfecting The Pie Crust.
How to make a lattice-top pie crust
- one pie recipe calling for a double crust
- a tin pie plate
- a regular pie plate
- pizza cutter or ravioli cutter
Note: This method will work for a standard double crust pie recipe. Most double crusted pies are characterized by a firm filling that will be able to support the top crust.
Prepare a double pie crust. However, instead of dividing it in half, divide it into about 60 – 40 proportions. Flatten into discs and chill as usual.
While your dough is chilling, prepare your pie filling. Leave it to the side or in the refrigerator if it needs to remain cool.
When it’s almost time to get rolling, gather up your “mise en place“. Have at the ready a ravioli cutter or pizza cutter, a tin pie plate for arranging your lattice crust, a second pie plate to bake in, plus an egg wash and coarse sugar, if using.
Roll out the large piece of dough, and place it in the bottom of the pie plate you’ll be baking. Do not cut off the excess crust on the sides, and do not fill it just yet. The main reason for this? Your filling might make the bottom crust soggy.
Now, roll out the smaller piece of dough to make a circle roughly the size of the pie plate (you don’t need to make it too much bigger). Using your ravioli cutter, pizza cutter, or a knife, cut strips in any width you’d like. Because they will be spaced, this will be plenty of strips of dough to make the lattice in both directions.
Lay your tin pie plate upside down. Lightly sprinkle with flour.
Lay your vertical strips of dough down first, spacing them as you’d like to see them spaced on pie. You probably have not used more than half of your strips, but if you have, re-evaluate the spacing.
Now, it’s time to get crazy. Slightly fold down every alternate strip, with the folded (not creased) portion folded over itself around the center of the plate.
Lay a horizontal strip in the empty space, so it is covering every other vertical strip.
Now, you can flip back the folded down alternate strips, so that they cover the horizontal strips you just laid down.
Now, fold back all of the portions that you didn’t last time either over or under the strip you just laid down.
Repeat the process of laying a horizontal strip on top.
Repeat until you have used all of the strips, working in both directions. Voila! Beautiful basket weave lattice crust.
Take a pause from the lattice for a moment, and fill your crust with whatever filling you made. In my case, I used a cherry walnut filling. Yum.
Now for the moment of truth. Quickly and confidently invert the tin pie plate so that the lattice crust is on top of the pie.
Too nervous? Here’s an alternate method: Tilt your pie plate on a diagonal, and gently drag your lattice crust on top of the finished pie. Don’t think too hard about it — just do it. You will probably have to make minor adjustments but nothing huge. Just gently move the off-kilter pieces back in place.
Fold the ragged edges of the bottom crust over, folding the ends of the lattice top crust inside. Flute the edges.
If desired, finish with an egg wash and coarse sugar. Bake according to your recipe. Enjoy!