How to Make a Lattice Pie Crust

A very simple picture tutorial to show you How to Make a Lattice Pie Crust. It’s so easy and makes a pie look extra special!

Getting the pie crust ready to roll!

  • After you’ve made a 2 pie crust recipe (this is the recipe I always use), split the dough into 2/3 and 1/3, with the larger amount to be used for the bottom crust, and the smaller amount for the lattice top.
  • Roll out the bottom crust (1/8 inch thickness) to fit your pie plate. Once you’ve rolled out the bottom crust, lay it into a pie plate.
  • Use a sharp knife to trim the excess dough along the edge of the plate.  If you want to make a pretty crimped edge to go with your lattice pie, you can see how to make a crimped edge in my quick visual post here.

a top down view of a rolled out pie crust. next to it is a wooden rolling pin

How To Make a Lattice Pie Crust:

  • Now it’s time to make the lattice!
  • Roll out the smaller ball of dough (to a 1/8 inch thickness) into a 10 inch square. Then use a pizza cutter to cut out 10 long strips about 1/2 inch wide.

  • Fill the bottom crust with your desired pie filling.
  • Then place half of the strips across the top of the filling.  I like to start with a strip down the middle, then work my way out from there.
  • Weave in the remaining strips to form a lattice, starting with the strips closest to the middle of the pie. This is as simple as lifting the strips and weaving under and over them as you go.
  • Once the strips have been laid out and weaved together, trim the the ends of the strips to line up with the edge of the bottom crust.
  • Pinch the edges together to seal them.
  • Tip!  If the crust is drying out a bit and your edges aren’t sealing easily, use your fingers to rub them with a bit of water, then pinch the edges together.

a top down view of an unbaked pie with a lattice crust. it is sitting on a marble background

  • Once that is done, brush your crust with water or a bit of milk or an egg wash.
  • And for extra deliciousness, sprinkle your crust with a cinnamon sugar mix…this is also a great way to hide any little flaws in your crust!

a top down view of an unbaked pie with a lattice crust. the crust is sprinkled with cinnamon and sugar. the background is a marble table top

Tips and Tricks:

Here are some practical tips to help you get a perfect lattice pie crust.

  • Tip #1:  Use freshly rolled out dough. If you let the crust sit too long it will dry out and crack when you try to shape it.
  • Use a pizza cutter! This is the easiest way to cut out even strips.
  • If the dough cracks:  You can use a little water on your finger tips, and gently rub the crack until it disappears.
  • Sealing the edges:  To seal the edges pinch the dough together. If the dough is too dry, use a bit of water on your fingers to help you.
  • You can start over. Even though you shouldn’t work pie dough too much, you can start over one or two times with the lattice…sometimes I have to redo the smaller pieces. Just don’t do it many times or your baked pie crust will be rock hard.

PIE RECIPES TO TRY with a Lattice Crust!

Looking for more Pie Inspiration? Follow my Pie Recipe Pinterest Board here!

Have a delicious day!

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