Do the strips all need to be the same width?

It depends on your lattice pattern. I prefer all of the strips to be the same width, but you could cut them into two different widths, and alternate them as you weave for a more creative look.

Can I use store-bought pie crust for a lattice pie?

Yes, you can use store-bought pie crust for a lattice pie. However, homemade pie crust tastes better and often holds up better when woven.

How do I prevent the dough from sticking to the rolling pin or counter?

Lightly flour your rolling pin and work surface to prevent sticking. You can also use a silicone mat to roll out the dough.

What if my lattice strips tear?

Patch any torn strips with small pieces of dough.

Can I add flavor to the lattice crust?

Yes, you can add flavor to your lattice crust by incorporating herbs, spices, finely ground nuts, or cheese into the dough.

How to Make Lattice Pie Crust (Step-by-Step Guide)

Ingredients

Scale

All-purpose flour

2 pie crusts (I recommend our Easy Flaky Pie Crust recipe), refrigerated for at least 30 minutes

Pie filling of your choice for one pie (my favorite is mom’s Rhubarb Pie)

1 egg

1 tablespoon water

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Instructions

On a lightly floured work surface, roll out the bottom crust dough to an even into a 12-inch circle. Transfer to a 9-inch pie plate. Trim the pastry edge to around a 3/4-inch overhang. Poke the bottom of the crust with a fork in several places. Refrigerate for at least 30 minutes.
After 30 minutes, remove the bottom crust from the refrigerator and spoon in the prepared filling.
Roll dough for the top crust into a 12-inch circle. Use a pastry wheel (fluted or straight edge) or a large sharp knife to cut the dough into 1/2 to 1-inch wide strips; place strips on a large cookie sheet, side by side. Refrigerate for at least 30 minutes.
Remove lattice strips from the refrigerator. Position 5 dough strips evenly spaced across the top of the pie filling, using every other strip you have cut. Place the longest strips, cut from the center, in the center of the pie, and the shorter strips on either side of the longest strip, so that the smallest strips are on the outside.
Fold in half the 2nd and 4th strips. Select a long center strip from the remaining strips; place it across the center of the pie at right angles to the strips you have placed on the pie.
Unfold the two strips previously folded back (#2 and #4) so they now overlap the central strip. Fold back strips 1, 3, and 5 and add a second cross strip about 3/4 inch from the first. Unfold strips.
Continue, folding back alternate side strips as you weave the lattice strips to the edge of the pan.
Whisk together the egg and water to make an “egg wash.” Brush egg wash on the rim of the lower crust, under the lattice ends. Cut the lattice ends as needed to the outer edge of the pan, making sure not to cut the lower crust. Fold the lower crust edge over the lattice ends and press to seal.
Pinch the dough edge up into a raised rim – and flute if desired.
Brush the lattice top pieces with the egg wash.

Notes

Variation: You can put more strips on the top of the pie, to cover more of the top (you will have enough dough). You can even place the strips touching. I prefer to see the filling through the crust, so I only use 5 in each direction. Just follow the same weaving pattern, turning back every other strip.

Author: Lee Clayton Roper
Category: Tips
Method: Baking
Cuisine: American