rhubarb-pie-recipe

Making a lattice top for a pie is easy – and fun! Here’s how to do it . . .

  1. Prepare pastry for a 2-crust pie (double our Easy Flaky Pie Crust). Make sure it has been refrigerated for at least 30 minutaes.
  2. Roll out bottom crust and fit into a 8 or 9-inch pie pan; trim pastry edge to around a 3/4-inch overhang. Poke bottom of crust with a fork in several places. Refrigerate for at least 30 minutes.
  3. Roll out the second (top) crust to the same size as the first (2 to 3 inches larger than the pan). Roll the dough to around 1/8-inch thickness. Use a fluted pie cutter to cut the second crust into 1/2 to 3/4-inch wide strips. Refrigerate strips for at least 3o minutes.
  4. Prepare pie filling.
  5. Remove bottom crust from refrigerator. Spoon prepared filling into crust.
  6. Remove lattice strips from refrigerator. Position 5 dough strips evenly spaced across top of 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 the edges.
  7. Fold back in half the 2nd and 4th strip.
  8. Select a long center strip from those on your counter; place it across the center of the pie at right angles to the strips you have place on the pie.
  9. Unfold the two strips you folded back 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.
  10. Continue, folding back alternate side strips as you weave the lattice strips to the edge of the pan.
  11. Brush water or beaten egg on the rim of the lower crust under the lattice ends. Cut the lattice ends as needed to the edge of the pan, making sure not to cut the lower crust.
  12. 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.
  13. Brush top crust with an egg wash (mixture of 1 beaten egg and 1 tablespoon water) before baking.

Note that you are likely to have more than the 10 strips of dough called for in these directions. I like to be able to see the filling through the lattice, and 10 strips allows for that. However, you can use more/all of your strips if you like. Just remember to turn back the alternating strips.

Lee Clayton Roper

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I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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