How to Make Lattice Pie Crust
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A lattice pie crust gives any homemade pie that beautiful, classic look - the kind that feels straight from a farmhouse kitchen window. While it may look intricate, weaving a lattice is simple once you know the pattern. With this easy, step-by-step tutorial, you'll be making bakery-worthy pies in no time.
Perfect for topping my Classic Apple Pie or any fruit-filled dessert - and made with my All-Butter Pie Crust recipe for the flakiest results.
Pies are one of my favorite desserts to make, from shaped hand pies, like our apple hand pies, to open-faced pies and traditional pies with vented pastry tops. But my favorite from-scratch pie crust will always be this. I get a lot of questions on how to make a lattice pie crust, so I thought it would be helpful to gather all of my favorite tips into one post!
While a lattice top pie looks pretty and even difficult, it’s incredibly easy to make. And once you do, you’ll be making them as often as possible!
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What is Lattice Pie Crust?
A lattice pie crust is simply woven pie dough, where you take strips of dough and layer them, over and under one another, to create a basket weave pattern. And not only is it pretty, but it’s also practical because the spaces between the pastry allow steam to escape and help your pie bake perfectly.
What You'll Need
- Chilled double-crust pie dough (I love my all butter pie crust recipe.)
- Rolling pin
- Pastry wheel, pizza cutter, or sharp knife
- Small paring knife or kitchen shears
- Pastry brush and egg wash (1 egg + 1 tablespoon milk or cream)
- Optional: ruler for even strips
How to Lattice Pie Crust
Begin by rolling one disc of chilled pie dough into a 12-inch circle on a lightly floured surface. Then, follow these easy steps:
- Step 1: Using a pastry wheel, pizza cutter, or sharp knife, cut even strips of dough - about ½ to 1 inch wide, depending on the look you want. For a traditional pie, 10-12 strips work beautifully.
- Step 2: Arrange half the strips vertically, evenly spaced, over the filled pie, leaving small gaps between each strip. Use the longer strips in the center of the pie and the shorter strips on the ends.
- Step 3: Fold every other vertical strip (2 in total for 10 strips, 3 in total for 12 strips) all the way to the top of the pie.
- Step 4: Place one horizontal strip over the perpendicular strip and bring the folded pastry strips to the bottom of the pie. Next, fold back the alternating pastry strips and lay another horizontal strip evenly placed.
- Step 5: Next, fold back the alternate vertical strips and lay another horizontal strip evenly placed as you work down the pie.
- Step 6: Repeat this pattern, alternating as you go, to create a woven effect. Think of it like basket-weaving - over, under, over, under.
- Step 7: Use a small paring knife or kitchen shears to trim a little excess dough from the edges to even it out. Fold the overhang back toward the center to seal the top and bottom crusts together. Pinch to adhere, then crimp or flute the edges for a finished look. Then brush the top with egg wash and, if desired, sprinkle with coarse sugar for a golden, glossy finish. Bake according to your pie recipe instructions.
How to Crimp and Flute Pie Crust
Crimping or fluting the edges of your pie crust isn't just decorative - it helps seal the top and bottom layers together, keeping your filling snug inside. Once the lattice is trimmed and folded under, it's ready to finish.
To Flute the Edges
Fold the overhanging dough under itself to create a smooth, even rim. Using your thumb and forefinger on one hand and the knuckle of your other hand, gently pinch the dough into small, wavy shapes all around the edge.
Tip: For best results, chill the fluted pie for 15-20 minutes before baking to help the shape hold during baking.
To Crimp the Edges
For a simpler, more traditional look, press the dough edge all around the pie plate with the tines of a fork, dipping them lightly in flour as needed to prevent sticking.
Both methods are classic, beautiful, and easy to master - and they add that final handmade touch to your pie.
Decorative Variations
- Braided Lattice: Braid three thin strips together before placing on the pie for a textured look.
- Wide Ribbon Lattice: Use fewer, wider strips for a rustic, dramatic design.
- Cut-Out Accents: Use leaf or star-shaped cutters to fill small gaps or decorate the edges.
Lattice Pie Crust FAQs
Keep the dough cold. If it softens or stretches, return the strips to the refrigerator for 5-10 minutes.
Yes! Arrange it on parchment paper, freeze flat, then transfer onto the filled pie when ready to bake.
It's optional but recommended - it gives your crust a beautiful golden sheen and helps the sugar adhere.
Anywhere between ½ inch and 1 inch works well. Narrower strips create a more delicate, intricate lattice; wider strips give a bold, farmhouse look.
Easy Pie Recipes
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How to Make a Lattice Pie Crust
Ingredients
- Homemade Pie Crust I'm using my all butter pie crust recipe
- all-purpose flour for work surface
- egg wash (1 beaten egg with 1 tablespoon milk or water)
- optional: coarse sugar for sprinkling over the crust before baking
Instructions
- Make dough in advance: Prepare a pie crust recipe in advance and chill overnight.
- Roll out the bottom pie crust, fill the pie, and then prepare the lattice. On a lightly floured surface with a floured rolling pin, roll the top pie crust into a 12-inch circle.
- Cut the pie dough into 1/2 to 1-inch strips. I'm using 1-inch strips to keep it simple. You will need 10-12 strips (always an even number).
- Lay half of the strips vertically and evenly spaced on top of the filled pie. Use the longer strips in the center of the pie and the shorter strips on the ends.
- Fold every other strip to the very top of the pie. Lay one of the remaining, unused strips perpendicular on top. Return the folded strips to their original position, laying over the top of the perpendicular strip.
- Fold the alternate vertical strips back and lay one of the unused strips perpendicular and evenly spaced at the top. Unfold the vertical strips back to their original position and so they lay over the perpendicular strip. The woven pattern is beginning! Repeat with the remaining strips in an over and under pattern.
- Fold the excess dough that lays over the edges of the pie back toward the center of the pie, pinch it together with the bottom pie crust to seal. Crimp or flute the edges of the pie, brush with egg wash and sprinkle with coarse sugar.
- Refrigerate the unbaked pie for 20-30 minutes before baking, allowing it to retain it's lattice shape.
Notes
- Recipe: Works with half of one All-Butter Pie Crust recipe.
- Chilling: Chill the assembled pie 15-20 minutes before baking for the best shape and texture.
- Egg wash: Brush with egg wash and sprinkle with sugar before baking for a golden finish.
- Pre-made crust: If using pre-made dough, let it soften slightly before cutting so it doesn't crack.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
There’s something extra special about a lattice pie! I love how easy they are to make and how it instantly elevates your favorite pie recipe.