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–+ servings
Square image of unbaked lattice topped pie with fluted edges.
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How to Make a Lattice Pie Crust

This easy lattice pie crust tutorial shows how to weave a beautiful, golden pie top — simple, elegant, and perfect for apple, berry, and holiday pies.
Prep Time30 minutes
Total Time30 minutes
Servings: 1 pie
Calories: 78kcal
Author: Stephanie Wilson

Ingredients

  • 1 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

  1. Recipe: Works with half of one All-Butter Pie Crust recipe.
  2. Chilling: Chill the assembled pie 15–20 minutes before baking for the best shape and texture.
  3. Egg wash: Brush with egg wash and sprinkle with sugar before baking for a golden finish.
  4. Pre-made crust: If using pre-made dough, let it soften slightly before cutting so it doesn’t crack.

Nutrition

Calories: 78kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 70mg | Potassium: 16mg | Fiber: 0.4g | Vitamin A: 0.2IU | Calcium: 3mg | Iron: 0.4mg