How To Lattice a Pie - Little Sunny Kitchen

Prep Time 40

Total Time 40

Roll out Dough: Using half of your double pie crust dough, roll it out into a 12 or 13 inch circle.
Cut Strips: With a pizza cutter or pastry wheel, cut the circle into ½ to 1 inch strips. The width is up to you. If you want super neat strips, use a ruler to measure.
Lay Out Strips: Lay half of your strips over your pie filling, spaced out evenly with about ½ inch of space in between them. The space is left both for design and to allow ventilation for the pie while it’s baking. Fold back every other strip
Start Weaving: Lay another strip in the center of the pie, perpendicular to the others. Then unfold back the first strips. Now those original strips are laying over the perpendicular strip.
Repeat: Continue with the other unused strips to weave the rest of the lattice pie until the pie is covered.
Trim Dough: Trim off any access dough at the edges of the pie.
Create Pie Edge: Fold the bottom pie dough up over the lattice strips and crimp the edges of the dough.
Chill: Chill the pie in the fridge for 30 minutes to an hour before baking. Since we worked with the dough with our hands, it warmed up. Chilling will get it back to the right consistency for baking.
Brush and Bake: When ready to bake, brush the top of the pie with egg wash and then bake as directed in your recipe. Always place the pie pan on a sheet pan to catch any drips.

Keep the dough cold. Cold pie dough is your friend when making this design, and warm pie dough will be messy.
If at any point your dough becomes difficult to work with, just put it back in the refrigerator for 20-30 minutes. Even if you’re in the middle of weaving, you can put everything on a tray and chill it. It’s so much easier to work with cold pie dough, especially when making a decorative crust design.
I also suggest that you chill the whole pie after you’re done making the lattice, to get the dough back to a cold temperature before baking. Baking cold dough makes a flakier crust.