How To Lattice a Pie
1 standard portion
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 double pie crust (homemade or store-bought)
- 1 egg (beaten with 1 tablespoon of water or milk, for the egg wash)
Method
- Roll out Dough: Using half of your double pie crust dough, roll it out into a 12 or 13 inch circle.
- Cut Strips: With a pizza cutter or pastry wheel, cut the circle into Β½ to 1 inch strips. The width is up to you. If you want super neat strips, use a ruler to measure.
- Lay Out Strips: Lay half of your strips over your pie filling, spaced out evenly with about Β½ inch of space in between them. The space is left both for design and to allow ventilation for the pie while itβs baking. Fold back every other strip
- Start Weaving: Lay another strip in the center of the pie, perpendicular to the others. Then unfold back the first strips. Now those original strips are laying over the perpendicular strip.
- Repeat: Continue with the other unused strips to weave the rest of the lattice pie until the pie is covered.
- Trim Dough: Trim off any access dough at the edges of the pie.
- Create Pie Edge: Fold the bottom pie dough up over the lattice strips and crimp the edges of the dough.
- Chill: Chill the pie in the fridge for 30 minutes to an hour before baking. Since we worked with the dough with our hands, it warmed up. Chilling will get it back to the right consistency for baking.
- Brush and Bake: When ready to bake, brush the top of the pie with egg wash and then bake as directed in your recipe. Always place the pie pan on a sheet pan to catch any drips.