Lattice Pie Crust
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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 290kcalCarbohydrates: 27gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 210mgPotassium: 45mgFiber: 1gSugar: 4gVitamin A: 10IUCalcium: 2mgIron: 8mg
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