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A Lattice Pie Crust is visually stunning and the perfect way to finish an apple or cherry pie. This recipe will teach you how to weave strips of dough into a beautiful topper for your favorite pie, and it’s easier than you think! I think pie might be my favorite dessert. I am a huge fan of cream pies, fruit pies, and everything in between! If you are a fan of a silky and delicious cream pie, you have to try this classic Chocolate Pie, this light and fluffy No-Bake Pistachio Cream Pie, and everyone’s favorite No-Bake Cream Cheese Peanut Butter Pie.
Lattice Crust Pie
This recipe will walk you step-by-step through weaving a lattice pie crust. You can use your favorite pie crust recipe, I would recommend my favorite pie crust recipe that I’ve been making for years, my Grandma’s Perfect Pie Crust. This butter pie crust is also really easy to whip up and is always a hit. You can also choose whatever filling you like best! A fruit filling like a cherry pie or apple pie would be incredible, or this peach pie is my favorite right now! Make sure you choose a pie with a thick and dense. You won’t want to top your cream or custard pie with lattice. Make a pie filling that will need to be baked in the oven with the filling already in it. Once you finish weaving the pie crust, you can brush it with heavy cream or an egg wash and cook the crust to the instructions of the pie filling!
Ingredients
You will want to follow your favorite pie crust recipe for the pie crust ingredients. Or you can buy a pre-made pie crust from the store. Then choose your favorite pie filling to top with your lattice pie crust.
Double Pie Crust: A double pie crust is enough pie dough to line the bottom of the 9 inch pie pan, as well as topping the pie with the woven lattice pie crust.Filling of Your Choice: Any pie filling that needs to be baked in the oven will work for this lattice pie crust recipe.
How to Lattice Pie Crust
A lattice pie crust is the perfect topper to your favorite pie filling! It adds a beautiful layer of crispy flaky crust on top of your gooey pie filling. It’s also a great way to wow your guests at your next gathering!
Prepare the Dough
Weave the Lattice
Flouring Your Work Area: Resist the urge to over-flour your working surface. Flour just enough to keep the dough from sticking to your rolling pin and working surface. Too much flour will keep the dough from sealing to itself on the edges of the crust.Types of Pies for Lattice: This technique is really only for a pie that requires a top crust. I wouldn’t recommend it for a pumpkin or pudding pie. Some ideas for the filling of this pie crust are this strawberry rhubarb pie, this triple berry pie, or this super yummy blueberry lattice pie. Using the Shorter Strips: When placing the strips of dough on the pie I like to use the sizes that will align with the pie dish. For example, the shorter strips from the edges of the dough should be placed on the edges of the pie. The longer strips in the middle should be placed at the widest part of the pie.
In the Refrigerator: Most pies can be stored in the refrigerator for up to 5 days. Make sure to follow the instructions on your pie filling recipe for the best result. If you are storing raw pie crust, then follow the storage instructions on the pie crust recipe.
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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website
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