How to Make Lattice Pie Crust

A lattice pie crust gives a homemade pie its classic woven finish, and it's much easier to make than it looks. Once you understand the simple over-and-under pattern, the process becomes surprisingly intuitive. This step-by-step tutorial shows exactly how I weave, trim, and flute a lattice top for fruit pies like my Apple Pie.

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.

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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 about how to make a lattice pie crust, so I thought it would be helpful to gather all my favorite tips in 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!

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:

1. Step 1: Cut the rolled dough into ½- to 1-inch-wide strips using a pastry wheel, pizza cutter, or sharp knife. I usually use about 10-12 strips; wider strips create a simpler, more rustic lattice, while narrower strips give you a more delicate look.

2. Step 2: Arrange about half of the strips vertically over the filled pie, spacing them evenly. Place the longest strips across the center and shorter strips toward the edges.

3. Step 3: Fold back every other vertical strip toward the top of the pie.

4. Step 4: Lay one unused strip horizontally across the center of the pie, perpendicular to the vertical strips. Unfold the folded strips back over the horizontal strip.

5. Step 5: Fold back the alternate vertical strips. Lay another horizontal strip beside the first, then unfold the vertical strips over it.

6. Step 6: Continue working across the pie, alternating which vertical strips you fold back each time. The pattern is simply over, under, over, under.

6. Step 7: Trim the excess dough, leaving enough overhang to seal the crust. Fold the edges toward the center of the pie, pressing the top and bottom crusts together. Crimp or flute the edge, then brush the lattice with egg wash and sprinkle with coarse sugar, if desired. Chill briefly before baking, then bake according to your pie recipe.

How to Crimp and Flute a Pie Crust Edge

• Fluting creates the traditional wavy edge using your fingers and knuckles.
• Crimping can be as simple as pressing the edge with the tines of a fork.

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

Easy Pie Recipes