How to Make a Lattice Pie Crust

A lattice top is a practical choice as much as a pretty one. The gaps let steam escape from juicy fillings such as cherry, blueberry or peach, so the fruit reduces and thickens instead of turning the crust soggy from the inside. You also get to watch the filling bubble, which is the best sign that the thickener has set.

The work comes down to cold dough, even strips and a weaving order that never forces you to lift a strip twice. This guide walks through rolling and cutting, the fold-back method for an over-under weave, a faster no-weave option, and how to seal and crimp the rim so the lattice holds its shape in the oven.

Rolling and cutting even strips

Roll the second disk of dough into a rough circle or rectangle a little larger than the pie plate, about 3 mm (1/8 inch) thick. Slide it onto a parchment-lined baking sheet and chill it for 10 minutes if it has softened at all. Cold dough cuts with clean edges; warm dough drags and stretches, and stretched strips shrink back in the oven.

Cut strips with a ruler and a pizza wheel or sharp knife. For a 23 cm (9 inch) pie, 8 to 10 strips about 2.5 cm (1 inch) wide give a classic look; narrow 1 to 1.5 cm strips give a delicate, tighter weave but need more care. A fluted pastry wheel adds a scalloped edge without extra work.

• Cut the longest strips from the center of the sheet and use them across the middle of the pie
• Keep the strips on the parchment in the fridge while you fill the bottom crust
• Reroll scraps once at most; heavily reworked dough bakes up tough

Weaving with the fold-back method

Lay half the strips across the filled pie in one direction, evenly spaced. Fold every other strip back on itself, past the center. Lay one cross strip at right angles across the middle, then unfold the folded strips over it.

Now fold back the strips that were left flat, lay a second cross strip parallel to the first, and unfold again. Work from the center out to one side, then turn the pie around and finish the other side. Each strip is lifted only when it needs to cross over, so the dough stays cold and intact.

A faster lattice without weaving

If time is short or the kitchen is warm, lay all the strips in one direction, then lay the second set straight across on top without weaving. From a normal viewing distance it reads as a lattice and bakes the same way. You can also weave the lattice on a sheet of parchment, freeze it flat for 15 minutes, and slide the whole frozen grid onto the pie in one move.

Sealing, crimping and finishing

Once the weave is complete, trim the strip ends so they line up with the overhang of the bottom crust, about 1.5 cm (1/2 inch) past the rim. Lightly moisten the overhang with water, press the strip ends onto it, then roll the overhang and strip ends under together so they sit on the rim. Crimp or press with a fork.

Chill the assembled pie for 20 to 30 minutes before baking; this firms the butter so the strips keep sharp edges. Brush with egg wash or cream and sprinkle with coarse sugar just before it goes into the oven. If the strips brown before the filling bubbles through the gaps, tent the top loosely with foil.

Common lattice problems

Most lattice failures come from warm dough or a filling that is too wet. Strips that tear while weaving need a short chill. Strips that shrink away from the edge were stretched into place instead of laid down loosely.

• Strips sinking into the fruit: the filling was mounded unevenly or under-thickened
• Pale, soft underside on the strips: the filling was too wet; cook juicy fruit briefly first or use a little more thickener
• Edge pulling loose: the strip ends were not sealed to the moistened overhang
• Juice burning on the oven floor: bake on a foil-lined sheet set on the rack below

Common questions

How many strips do I need for a 9-inch pie?

About 8 to 10 strips 2.5 cm (1 inch) wide, split evenly between the two directions. Narrower strips need 12 to 16. A standard double-crust recipe gives enough dough for either, with a little left over for cutouts.

Should a lattice pie bake at a different temperature?

No. Bake it as you would a double-crust pie of the same filling. Because steam escapes freely, a lattice pie often thickens a little faster, so start checking for steady bubbling through the gaps a few minutes early.

Can I make a lattice with store-bought crust?

Yes. Unroll a refrigerated round, cut it into strips and weave as usual. Work quickly because these doughs soften fast, and chill the finished top before baking.