A lattice pie crust is the difference between a pie that just tastes good and a pie that stops people mid conversation the second you set it on the table.
This lattice pie crust recipe uses a classic all butter dough that rolls out easily, holds its shape while you weave it, and bakes up into a golden, flaky top with just the right amount of crunch.
It works with any fruit filling you love, from apple to cherry to peach.
I know the weaving part looks intimidating in photos, but once you break it down into simple steps, it is honestly one of the easier decorative techniques in baking.
No special tools required, just a rolling pin, a sharp cutter, and a little patience while the dough chills.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes (plus 2 hours chilling) |
| Cook Time | 50 minutes |
| Total Time | 3 hours 20 minutes |
| Servings | 1 lattice crust (8 slices) |
| Difficulty Level | Intermediate |
This dough is my go to base whenever I want to dress up a Butter Pie Crust Recipe into something a little more special for a holiday table or a weekend bake.
Why You’ll Love This Lattice Pie Crust Recipe
This isn’t just a pretty topping, it actually makes your pie taste better too.
The open weave lets steam escape while the pie bakes, so your filling thickens properly instead of turning soupy.
You also get more surface area of buttery, golden crust in every bite, which most people agree is the best part of any pie anyway.
- Turns a simple fruit pie into a showstopping dessert with almost no extra ingredients
- Vents steam naturally, so fillings set up thick instead of watery
- Uses one dough recipe for both the bottom crust and the lattice top
- Freezer friendly, so you can prep the dough weeks ahead of time
- Works with virtually any fruit pie filling you already love
Once you get comfortable with the weave, you will probably want to top every double crust pie you make with it, including my Vodka Pie Crust Recipe when you want an extra flaky finish.
Ingredients
You only need pantry staple ingredients for the dough itself, plus a couple of finishing touches to make the crust shine once it comes out of the oven.
- 2 1/2 cups (312g) all purpose flour
- 1 teaspoon fine salt
- 1 tablespoon granulated sugar
- 1 cup (226g) unsalted butter, very cold and cubed
- 1/2 cup (120ml) ice water
- 1 tablespoon apple cider vinegar or vodka
- 1 large egg, for the egg wash
- 1 tablespoon water, for the egg wash
- 2 tablespoons turbinado sugar, for sprinkling on top
- 4 to 6 cups fruit pie filling of your choice, such as apple, cherry, or peach
If you want a shortcut on filling day, my Flaky Pie Crust Recipe uses the same base method and pairs beautifully with whatever fruit you have on hand.
Kitchen Equipment Needed
Nothing fancy is required here, but a few good tools will make the rolling and weaving process much smoother.
- Rolling pin
- Food processor (or a pastry cutter for cutting in butter by hand)
- Pastry blender
- Pizza cutter, for cutting even strips
- Pastry brush, for the egg wash
- 9 inch pie dish
- Bench scraper, for lifting and moving dough strips
- Kitchen scale, for accurate flour and butter measurements
- Cooling rack
- Plastic wrap and a rimmed baking sheet
Good tools make a real difference here, and if you loved the results of my Best Homemade Cherry Pie, you already have most of what you need in your kitchen.
Recommended Products for This Recipe
These are a few products I personally reach for again and again when I am making a lattice top pie.
They are not required, but they genuinely make the process faster and the results more consistent.
1. Ceramic Deep Dish Pie Plate
A heavier ceramic pie dish holds heat evenly, which helps the bottom crust bake through without getting soggy.
It also looks great going straight from the oven to the table.
2. OXO Good Grips Pastry Blender
If you prefer working butter into flour by hand instead of using a food processor, this pastry blender cuts through cold butter quickly and keeps your hands from warming up the dough.
3. French Rolling Pin
A tapered French style rolling pin gives you more control when rolling out an even circle, which matters a lot when you need clean, uniform lattice strips.
4. King Arthur Unbleached All Purpose Flour
This flour has a protein content that strikes a nice balance between tender and sturdy, which is exactly what you want for a crust that needs to hold a woven pattern.
5. Wilton Sanding Sugar
This coarse sugar does not melt into the crust the way regular granulated sugar does, so it stays sparkly and adds a nice crunch after baking.
Another favorite: Dutch Apple Pie Recipe, which is one of my favorite fillings to pair with this exact lattice top.
Step-by-Step Instructions: How to Make Lattice Pie Crust
1. Make the Pie Dough
- In a food processor, pulse together the flour, salt, and sugar until combined.
- Add the cold, cubed butter and pulse in short bursts until the mixture looks like coarse crumbs with some pea sized pieces of butter still visible.
- Combine the ice water and vinegar in a small cup, then drizzle it into the flour mixture while pulsing.
- Stop as soon as the dough starts to clump together. It should not form a smooth ball inside the processor.
- Turn the dough out onto a lightly floured surface and divide it into two even portions.
- Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 2 days.
2. Roll Out and Line the Pie Dish
- Remove one disc of dough from the fridge and let it sit for 5 minutes to soften slightly.
- On a floured surface, roll the dough into a circle about 12 inches wide, turning it a quarter turn every few rolls to keep the shape even.
- Transfer the dough to your pie dish and gently press it into the bottom and sides, letting the excess hang over the edge.
- Return the lined pie dish to the refrigerator while you prepare the filling.
3. Add the Filling
- Pour your prepared fruit pie filling into the chilled, dough lined pie dish.
- Spread the filling out evenly so it is level across the dish.
- Set the filled pie dish aside while you prepare the lattice strips.
4. Roll and Cut the Lattice Strips
- Roll the second disc of dough into a circle or rough rectangle about 12 inches wide and 1/8 inch thick.
- Using a pizza cutter, cut the dough into 10 to 12 strips, each about 1 inch wide.
- Use a ruler if you want perfectly even strips, though eyeballing works fine too.
5. Weave the Lattice
- Lay half of the strips vertically across the top of the filled pie, spacing them evenly and placing the longest strips in the center.
- Fold back every other vertical strip toward the center of the pie.
- Lay one horizontal strip across the unfolded strips, then unfold the folded strips back over it.
- Fold back the alternating set of vertical strips and repeat the process with the next horizontal strip.
- Continue weaving until the entire top of the pie is covered in an over under pattern.
6. Seal and Crimp the Edges
- Trim the overhanging dough from both the bottom crust and the lattice strips, leaving about 1/2 inch of excess.
- Fold the excess dough under itself along the rim of the pie dish.
- Crimp the edges using your thumb and forefinger, or press with the tines of a fork for a simpler finish.
7. Chill, Egg Wash, and Bake
- Place the assembled pie in the refrigerator for 20 to 30 minutes so the lattice holds its shape in the oven.
- Whisk together the egg and 1 tablespoon of water, then brush it evenly over the lattice and edges.
- Sprinkle the turbinado sugar over the top.
- Bake at 425°F for 20 minutes, then reduce the oven temperature to 375°F and continue baking for 30 to 40 minutes, until the crust is deep golden brown and the filling is bubbling in the center.
- Let the pie cool on a wire rack for at least 3 hours before slicing so the filling has time to set.
If you want to see this exact weaving technique used on a classic filling, check out my Strawberry Rhubarb Pie Recipe.
Tips for The Best Lattice Pie Crust
A few small details make a big difference between a lattice that holds together and one that falls apart in the oven.
- Keep everything cold. Warm butter is the number one reason lattice strips tear or slump during baking.
- Chill the assembled pie before it goes into the oven, this is the step most people skip and regret.
- Use a hot oven at first to set the crust quickly, then lower the temperature so the filling finishes cooking without the top burning.
- If a strip tears while weaving, patch it with a dab of water and a small scrap of dough. It will not be noticeable once baked.
- Place a baking sheet on the rack below the pie to catch any bubbling juices.
Read Also: Blueberry Pie Recipe
Serving Suggestions
A lattice topped pie is a dessert on its own, but a few simple additions turn it into something even more memorable.
Serve warm slices with a scoop of vanilla ice cream so it melts slightly into the fruit filling underneath.
- A dollop of freshly whipped cream on top of a warm slice
- A drizzle of warm caramel sauce for extra richness
- A cup of coffee or tea alongside for an afternoon treat
- Pair it with a slice of Peach Pie for a fruit pie sampler at your next gathering
Variations of Lattice Pie Crust
Once you have the basic weave down, there is a lot of room to make it your own.
- Wide lattice, using 1.5 to 2 inch strips for a more rustic, chunky look
- Tight lattice, using narrower 1/2 inch strips for a more delicate, intricate pattern
- Braided lattice, twisting pairs of strips together before weaving for extra texture
- Herringbone or diagonal lattice, weaving strips at an angle instead of a straight grid
- Colored dough, adding a touch of food coloring or cocoa powder to half the strips for a two tone effect
This same weaving method also works beautifully on my Cranberry Apple Crumb Pie Recipe if you want to try it on a fall flavor.
Storage and Reheating
Baked lattice pie holds up well for several days, which makes it a great make ahead dessert for gatherings.
- Store leftover pie loosely covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days if your kitchen runs warm or the filling contains dairy.
- Freeze baked, cooled pie tightly wrapped for up to 3 months.
- Reheat individual slices in a 350°F oven for 10 to 15 minutes to re-crisp the crust.
- Avoid microwaving if possible, since it tends to soften the lattice instead of keeping it crisp.
My Apple Crumble Pie Recipe follows the same storage timeline if you are baking both for a holiday spread.
Nutritional Facts
Nutrition will vary depending on the fruit filling you choose, but here is an estimate for the crust itself, per serving, based on 8 slices.
- Calories: 290
- Total Fat: 19g
- Saturated Fat: 12g
- Carbohydrates: 27g
- Sugar: 4g
- Protein: 4g
- Sodium: 210mg
For a tangier fruit filling that pairs nicely with this crust, take a look at my Cranberry Lime Pie Recipe.
Health Benefits of Key Ingredients
This is a dessert first and foremost, but a few of the core ingredients do carry some nutritional upside.
Butter provides fat soluble vitamins like A and D, and real butter also contributes to the flaky texture that makes this crust worth the effort.
- Butter supplies vitamin A, which supports eye and skin health
- Eggs in the wash add a small amount of protein and choline
- Whole fruit fillings contribute fiber, vitamin C, and antioxidants depending on the fruit used
- Using fresh, in season fruit keeps added sugar lower compared to canned pie filling
My Peach Galette Recipe uses many of the same fresh fruit principles if you want a lighter, more rustic dessert option.
FAQs About Lattice Pie Crust
1. Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and kept in the refrigerator.
You can also freeze the discs for up to 2 months, then thaw them overnight in the fridge before rolling.
2. Why did my lattice strips tear while weaving?
This almost always happens when the butter has warmed up too much.
Pop the strips back in the fridge for 10 minutes to firm them up before continuing.
3. Do I need to blind bake the bottom crust first?
For most fruit pies with a lattice top, blind baking is not necessary since the bake time is long enough to cook the bottom crust through.
If your filling is especially juicy, you can brush the bottom crust with egg white before adding the filling to help prevent sogginess.
4. Can I use a store bought crust for this technique?
Absolutely, store bought pie dough can be woven into a lattice the same way as homemade.
Just be sure to let it come to a workable temperature before rolling, since store bought dough can crack if it is too cold.
5. How many strips do I need for a standard 9 inch pie?
Ten to twelve strips, about 1 inch wide, is the standard amount for a 9 inch pie.
You can use fewer, wider strips for a bolder look or more, narrower strips for a finer pattern.
You might also enjoy: Blueberry Galette Recipe
Lattice Pie Crust
Ingredients
- 2 1/2 cups all purpose flour 312g
- 1 teaspoon fine salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter 226g, very cold and cubed
- 1/2 cup ice water 120ml
- 1 tablespoon apple cider vinegar or vodka
- 1 large egg for the egg wash
- 1 tablespoon water for the egg wash
- 2 tablespoons turbinado sugar for sprinkling on top
- 4 cups fruit pie filling such as apple, cherry, or peach, 4-6 cups as needed
Equipment
- Rolling Pin
- Food processor or a pastry cutter for cutting in butter by hand
- Pastry blender
- Pizza Cutter for cutting even strips
- Pastry brush for the egg wash
- 9-inch pie dish deep dish ceramic recommended
- Bench scraper for lifting and moving dough strips
- Kitchen scale for accurate flour and butter measurements
- Cooling rack
- Plastic wrap
- Rimmed baking sheet to catch drips in the oven
Method
- Make the dough: Pulse flour, salt, and sugar in a food processor. Add cold cubed butter and pulse until coarse crumbs form with pea-sized butter bits. Drizzle in ice water and vinegar while pulsing just until dough clumps together.
- Chill the dough: Divide dough into two discs, wrap in plastic, and refrigerate for at least 2 hours or up to 2 days.
- Roll and line: Roll one disc into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, press into bottom and sides, and return to the fridge while preparing filling.
- Add filling: Pour prepared fruit filling into the chilled, dough-lined dish and spread evenly.
- Roll and cut strips: Roll second dough disc into a 12-inch circle about 1/8 inch thick. Use a pizza cutter to cut into 10-12 strips, each about 1 inch wide.
- Weave the lattice: Lay half the strips vertically across the filling. Fold back alternating strips, lay a horizontal strip across, then unfold. Repeat with remaining horizontal strips, alternating folded strips each time.
- Seal edges: Trim overhanging dough to 1/2 inch, fold excess under along the rim, and crimp with your fingers or press with a fork.
- Chill and egg wash: Refrigerate assembled pie for 20-30 minutes. Whisk egg with 1 tablespoon water, brush over lattice and edges, and sprinkle with turbinado sugar.
- Bake: Bake at 425°F for 20 minutes, reduce to 375°F and bake 30-40 minutes until deep golden brown and filling bubbles. Cool on a rack for at least 3 hours before slicing.
Nutrition
Notes
- Keep everything cold: Warm butter is the number one reason lattice strips tear or slump during baking. Chill the assembled pie before it goes into the oven.
- Hot oven first: Use a hot oven at first to set the crust quickly, then lower the temperature so the filling finishes cooking without the top burning.
- Patching tears: If a strip tears while weaving, patch it with a dab of water and a small scrap of dough. It won’t be noticeable once baked.
- Make ahead: The dough can be made up to 2 days in advance and kept in the refrigerator. You can also freeze the discs for up to 2 months.
- No blind baking needed: For most fruit pies with a lattice top, blind baking is not necessary since the bake time is long enough to cook the bottom crust through.
- Prevent sogginess: If your filling is especially juicy, brush the bottom crust with egg white before adding the filling to help prevent sogginess.
- Store-bought option: Store-bought pie dough can be woven into a lattice the same way as homemade. Let it come to a workable temperature before rolling.
- Variations: Try wide lattice (1.5-2 inch strips) for a rustic look, tight lattice (1/2 inch strips) for delicate pattern, or diagonal weaving for a herringbone effect.
- Storage: Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze baked pie tightly wrapped for up to 3 months.
- Reheating: Reheat individual slices in a 350°F oven for 10-15 minutes to re-crisp the crust. Avoid microwaving as it softens the lattice.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
A lattice pie crust looks like the kind of thing only a professional baker could pull off, but once you weave your first one, you will see how forgiving and fun it actually is.
Keep your dough cold, take your time with the weave, and do not stress over perfect symmetry, since a slightly rustic lattice has its own charm.
I would love to see how yours turns out, so snap a photo and share it in the comments.
Recommended:
- Blackberry Peach Galette Recipe
- Fruit Tart Recipe
- Peach Tart Recipe
- Pumpkin Pie Recipe from Scratch
- Chocolate Pecan Pie Recipe
