How to Make a Lattice Pie Crust

Square image of unbaked lattice topped pie with fluted edges.

How to Make a Lattice Pie Crust

Learn how to make a classic lattice pie crust with this easy step-by-step tutorial. I’ll show you how to cut, weave, trim, and flute the pastry for a beautiful woven top perfect for apple, berry, and other fruit pies.

Prep Time30

Total Time30

Servings: pie

Calories: 78kcal

Author: Stephanie Wilson

Ingredients

1 disc chilled pie dough I'm using ½ of 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 the pie crust dough in advance and chill according to the recipe directions. You will need 1 chilled disc for the lattice top.
Roll the dough: On a lightly floured surface, roll the chilled dough into an 11-inch circle.
Cut the strips: Cut the 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 a more delicate look.
Arrange the vertical strips: Place about half of the strips vertically over the filled pie, spacing them evenly. Use the longest strips across the center and shorter strips toward the edges.
Begin weaving: Fold back every other vertical strip toward the top of the pie. Lay one unused strip horizontally across the center of the pie, perpendicular to the vertical strips. Unfold the folded strips back over it.
Continue the weave: Fold back the alternate vertical strips. Lay another horizontal strip beside the first, then unfold the vertical strips over it. Continue across the pie, alternating which strips you fold back each time. The pattern is simply over, under, over, under.
Finish the crust: 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: Refrigerate the assembled pie for 15–20 minutes before baking to help the lattice and fluted edges hold their shape. Bake according to your pie recipe.

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.

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