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overhead view of lattice top of blueberry pie
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How to Make a Lattice Top

Learn how to make a lattice top for any pie recipe.
Prep Time15 mins
refrigeration time30 mins
Course: Breakfast, brunch, Dessert
Cuisine: American, French
Keyword: crust, dough, lattice, pie, quiche
Yield: 1 pie
Author: Rob Finkelstein

Materials

Instructions

  • Roll the pie dough out to approximately ⅛ inch thick. For a 9-inch pie plate, try for a diameter of 12-inches. Transfer the dough to a piece of parchment paper.
  • Using a pastry cutter, pizza cutter or a sharp knife, cut the dough into strips. If the dough is sticking to the cutter, dip the cutter in flour. (If the dough is still too sticky, place it in the refrigerator for at least 15 minutes.) One-inch strips look great. You can make them as wide or narrow as you wish. You can also do a combination of sizes. Play with the widths of the strips. There is no correct width, so just have fun with it! Once cut, transfer the parchment paper with the dough onto a baking sheet and chill in the refrigerator for 15-30 minutes.
  • Starting in the middle of the strips, use the longest one to lay across the middle of the pie. Continue using strips that decrease in size as you work towards the edeges of the circle. Make sure to only use half the strips. As you lay the strips, leave a small gap (anywhere from ¼-1 inch) between them.
  • Turn the pie dish approximately 15°. Starting in the middle, lay one of the remaining longer strips over the pie. Lift up the bottom strips as necessary to create an "over/under" flow. Continue towards the right side with the next largest remaining strip, then the left side. Keep alternating until the pie is covered as desired. (Some people find it helpful to fold up every other strip to make an opening to place the cross-strip, and then fold the bottom strips back down.)
  • Trim any overhang that is too long. It is a good idea to keep approximatley an inch or so of overhang to tuck in behind the bottom dough, against the pie dish. Refrigerate the pie for 15-30 minutes.
  • Once chilled, use a fork to press down on the edges, or crimp using the index finger of your non-dominant hand to push dough into a small space (approximately ½ an inch) between the index finger and thumb of your dominant hand.
  • Chill the entire pie in the freezer for 15 minutes or in the refrigerator for 30 minutes. Once chilled, egg wash and bake as instructed.

Notes

If the dough at any time becomes sticky or difficult to work with, place it in the refrigerator for 15-30 minutes to firm back up.