This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
A Lattice Pie Crust is visually stunning and the perfect way to finish an apple or cherry pie. This recipe will teach you how to weave strips of dough into a beautiful topper for your favorite pie, and it’s easier than you think!
I think pie might be my favorite dessert. I am a huge fan of cream pies, fruit pies, and everything in between! If you are a fan of a silky and delicious cream pie, you have to try this classic Chocolate Pie, this light and fluffy No-Bake Pistachio Cream Pie, and everyone’s favorite No-Bake Cream Cheese Peanut Butter Pie.
Lattice Crust Pie
This recipe will walk you step-by-step through weaving a lattice pie crust. You can use your favorite pie crust recipe, I would recommend my favorite pie crust recipe that I’ve been making for years, my Grandma’s Perfect Pie Crust. This butter pie crust is also really easy to whip up and is always a hit. You can also choose whatever filling you like best! A fruit filling like a cherry pie or apple pie would be incredible, or this peach pie is my favorite right now!
Make sure you choose a pie with a thick and dense. You won’t want to top your cream or custard pie with lattice. Make a pie filling that will need to be baked in the oven with the filling already in it. Once you finish weaving the pie crust, you can brush it with heavy cream or an egg wash and cook the crust to the instructions of the pie filling!
Ingredients
You will want to follow your favorite pie crust recipe for the pie crust ingredients. Or you can buy a pre-made pie crust from the store. Then choose your favorite pie filling to top with your lattice pie crust.
- Double Pie Crust: A double pie crust is enough pie dough to line the bottom of the 9 inch pie pan, as well as topping the pie with the woven lattice pie crust.
- Filling of Your Choice: Any pie filling that needs to be baked in the oven will work for this lattice pie crust recipe.
How to Lattice Pie Crust
A lattice pie crust is the perfect topper to your favorite pie filling! It adds a beautiful layer of crispy flaky crust on top of your gooey pie filling. It’s also a great way to wow your guests at your next gathering!
Prepare the Dough
- Roll and Trim: Roll out the bottom portion of your pie crust and place it into your pie pan, trim the dough to fit the edges of your pan.
- Fill Crust: Fill your crust lined pie dish with your filling and set aside
- Roll Out: Roll out the top portion of your dough until the circle is slightly larger than your pie pan.
- Cut Strips: Using a pizza cutter or knife, cut your top crust into strips. You can make these strips as thick or thin as you want.
Weave the Lattice
- Lay Strips Horizontally: Take your cut out strips and lay them across the top of the filled pie, all laying the same way leaving a gap between each one. For this step you can use up to half of your strips to cover the pie in one direction. The amounts will vary depending on how thick your strips are, and how large of a gap you want on top of the pie.
- Weave Strips Vertically: Next, you will take the strips you’ve laid down on your pie. Working with every other one, fold them back to the edge of the pie. Then lay your first strip of dough down on top of the strips that haven’t been pulled back. Then place the other strips back where they were.
- Weave Strips: Working with the strips you previously left laying down, peel them back just far enough to lay the next crossways strip down. Once again lay the strips flat.
- Repeat: Continue the previous two instructions until your pie is fully latticed.
- Trim: Trim all the excess dough off the edge of the pan and press the dough slightly around the rim to secure it. You just made a lattice pie crust!
Tips for Making Pie Crust Lattice
Pie crust can be tricky to work with, but with these tips you will be a pro! You can use whatever pie crust recipe you like best, but these tips will apply to all of them when making the lattice pie crust.
- Flouring Your Work Area: Resist the urge to over-flour your working surface. Flour just enough to keep the dough from sticking to your rolling pin and working surface. Too much flour will keep the dough from sealing to itself on the edges of the crust.
- Types of Pies for Lattice: This technique is really only for a pie that requires a top crust. I wouldn’t recommend it for a pumpkin or pudding pie. Some ideas for the filling of this pie crust are this strawberry rhubarb pie, this triple berry pie, or this super yummy blueberry lattice pie.
- Using the Shorter Strips: When placing the strips of dough on the pie I like to use the sizes that will align with the pie dish. For example, the shorter strips from the edges of the dough should be placed on the edges of the pie. The longer strips in the middle should be placed at the widest part of the pie.
Storing Leftover Lattice Pie Crust
Once you have baked your pie, storage is really simple. Here are my tips for storing your leftover pie and lattice pie crust.
- In the Refrigerator: Most pies can be stored in the refrigerator for up to 5 days. Make sure to follow the instructions on your pie filling recipe for the best result. If you are storing raw pie crust, then follow the storage instructions on the pie crust recipe.
-
Roll out the bottom portion of your pie crust and place it into your pie pan, trim the dough to fit the edges of your pan.
-
Fill your crust lined pie dish with your filling and set aside
-
Roll out the top portion of your dough until the circle is slightly larger than your pie pan.
-
Using a pizza cutter or knife, cut your top crust into strips. You can make these strips as thick or thin as you want.
-
Take your cut out strips and lay them across the top of the filled pie, all laying the same way leaving a gap between each one. For this step you can use up to half of your strips to cover the pie in one direction, amounts will vary depending on how thick your strips are, and how large of a gap you want.
-
Next, you will take the strips you’ve laid down on your pie and working with every other one, fold them back to the edge of the pie. Lay your first strip of dough down on top of the strips that haven’t been pulled back and then place the other strips back where they were. So half of the strips should be covered by the new one laying crossways, and half of them should be on top of it.
-
Working with the strips you previously left laying down, peel them back just far enough to lay the next crossways strip down, and once again lay the strips flat.
-
Continue the previous two instructions until your pie is fully latticed.
-
Trim all the excess dough off the edge of the pan and press the dough slightly around the rim to secure.
Serves: 8
Calories97kcal (5%)Carbohydrates10g (3%)Protein1g (2%)Fat6g (9%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat3gSodium87mg (4%)Potassium21mg (1%)Fiber1g (4%)Vitamin A0.2IUCalcium4mgIron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
