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How to Make a Lattice Top for a Pie Crust

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Best Pie Doughs for Lattice Crusts

Our perfect pie dough recipe is ideal for lattice crusts. But in general, almost any pie crust recipe will do. A recipe with both shortening and butter in the dough provides pliability that’s easy to work with, but still bakes up buttery and flaky.

If you’re pressed for time or all thumbs with making or rolling pie dough, you can use either refrigerated or frozen pie crust. Just be sure the dough is fully defrosted before starting.

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Do I Need Special Tools to Make a Lattice Pie Crust?

No fancy tools are necessary. Any knife will do. You can use a ruler or straight edge to guide you as you cut the strips. A pizza wheel or pastry wheel is handy if you have one. But really, the beauty is in the weaving!

What Pies Are Best for a Lattice Pie Crust?

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All pies are delicious! But not all pies are created equally. Fruit pies, like apple pie, peach pie, blueberry pie, and cherry pie are all great for a lattice pie top treatments.

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You wouldn’t want a pie with a whipped topping, crumble topping, or cream filling to be made with a lattice crust. Custard pies, like sweet potato pie or pecan pie, are also not great for lattice tops.

Here are some favorite pie recipes that are perfect for a lattice pie crust.

  • Apple Pie
  • Old-fashioned Peach Pie
  • Sweet Cherry Pie
  • Blackberry Pie
  • Rhubarb Berry Pie

Best Glazes for Lattice Pie Crusts

To get the beautifully browned pie crust, brush the lattice with some milk, cream, or an egg wash (an egg whisked together with a tablespoon of water). You’ll want the egg yolk to be completely incorporated into the liquid, and the egg wash thin enough to flow from a pastry brush onto the dough strips.

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Whatever glaze you use, you can sprinkle the whole lattice pie top with some sanding or turbinado sugar. It add sparkle and crunch to the baked pie.

How Do You Keep Your Lattice Pie Crust from Burning?

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You want that beautifully browned pie crust, but the edges of the pie may brown faster than the rest of the pie. You can buy a pie shield, but it’s easy to make your own from aluminum foil. Cut off a piece large enough to cover your whole pie. Fold and cut out a piece to cover the edges. An easy step-by-step tutorial is available here.

Bake the pie as directed, but remove the foil during the last 20 minutes of baking so the edges can brown as well.

If your lattice pie top browns too much before the filling is fully baked, loosely tent the pie with a large piece of foil and poke a hole in the middle for venting the steam. You want your pie crust to still be nice and flaky, not steamed!

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Troubleshooting Tips

  • If the dough strips break while you’re forming the lattice, don’t sweat it. Leave them be and don’t pinch them together, as it may overwork the dough and bake up tough.
  • If your lattice isn’t perfect, don’t freak; post-baking, the bubbling filling and browning will hide most imperfections.
  • Don’t get too handsy with the dough. If you overwork it, the butter can melt from the heat of your hands and make soft, greasy dough that’s tough after baking, not flaky. If the pie dough gets too soft as you’re weaving, pop the whole pie-in-progress in the fridge for 10 minutes to let the dough firm up.

From the Editors Of Simply Recipes

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