Pie doesn't really need to be fancied up — it's what's on the inside that counts, right? — but for presentation's sake (and Insta, tbh!) a lattice pie crust is extra drool-worthy. And here's a little secret: that lattice top isn't so difficult, but definitely earns you major cred.
How to make a lattice pie crust at home
What you'll need:
- Pie crust dough ready to work with
- Assembled pie ready to top
- Cookie sheet, cutting board, or similar flat surface
- Parchment paper
- Sharp knife
- Rolling pin
- Flour for dusting
Watch it in action
Press play on the video below to watch pastry extraordinaire Gesine Bullock-Prado make a lattice pie crust. Need a little more detail? Keep reading for our step-by-step tutorial, or check out her new class, Pies & Tarts for Every Season .
Step 1: Prepare your workspace
Before we get started, dust your workspace with a bit of flour to prevent the dough from sticking as you roll it out.
Nearby, set up a transfer surface. This is where you'll arrange the woven pie topper — later on, you'll transfer it to the pie. We used an upside-down cookie sheet, but you could also use a cutting board or something similar. Just make sure you can easily lift and move it. Top your surface with a sheet of parchment paper and a light dusting of flour.
Step 2: Roll out the dough for the pie top
Using your rolling pin, roll the dough to a 10" x 20" rectangle, about ¼" thick. Do your best to keep it rectangular, not an oval — you'll want all your strips to be about the same length.
Step 3: Cut the dough into strips
For this pie, we used strips of various widths, but you could do them all the same if you want! We cut four 1½" strips, plus fourteen strips at 1/3".
Step 4: Arrange the vertical strips
Lay out all your vertical strips on the transfer surface. Alternate different widths if you have them. Do your best to keep an even amount of space between each strip.
Step 5: Weave the horizontal strips
And now, the magic happens!
Fold every other vertical strip in half.
Lay one of the horizontal strips over all the remaining strips, placing it near the center of your workspace. Then unfold the vertical strips to create the woven effect.
Next, fold the alternating vertical strips back, over the new horizontal piece. Place another piece horizontally, and unfold the vertical pieces. You should see the woven effect start to appear!
Continue folding, laying new strips and unfolding until you reach the top of the space. Then repeat on the bottom half.
Step 6: Chill the crust
The dough likely warmed up while you worked with it, so it's important to let your woven crust chill for at least 30 minutes. This makes it much easier to transfer in the next step, as well.
Step 7: Transfer carefully
This step may seem a bit intimidating, but don't worry! You've already set yourself up for success.
Carefully lift your transfer surface and position it over your pie. Then, carefully, gently and slowly slide the lattice crust off the surface and onto your pie. With enough flour, the crust should move smoothly.
Step 8: Trim and smooth the edges
You'll probably have a bit of extra crust hanging over the edges of your pie — that's OK! Before baking, just trim off the excess with kitchen scissors.
Tip: Don't get rid of the scraps! You can shape them into additional designs for your crust. (In our pie we cut out little flowers and leaves.) Or, brush them with a little milk and a generous sprinkling of cinnamon sugar and bake them along with the pie. Instant cookies!
Your pie is ready to bake and impress everyone you know! (We won't tell them that it wasn't as varsity-level as it looks!)