A lattice pie crust is made by weaving strips of pie dough over and under each other to create the classic basket weave pattern. It looks fancy, but the technique is surprisingly simple once you get the alternating pattern down. Follow my step-by-step photos to learn how to weave a classic lattice top, then change the strip width and spacing to create your own look!
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Quick Guide Summary ✨
Lattice Pie Crust: Learn how to weave strips of pie dough into the classic basket weave pattern for a beautiful double-crust pie.
Step-by-step tutorial: Seven simple steps and detailed photos show exactly which strips to fold back and when, making the over-and-under pattern much easier to follow.
Customize the look: Change the width and spacing of the strips, use a fluted pastry wheel, or add decorative pie dough cutouts.
Prep Time: About 15 minutes • Chill Time: 10 minutes • Total Time: About 25 minutes, plus baking
Difficulty Level: ⭐⭐ Easy. The weaving looks fancy, but it's just a repeating over-and-under pattern.
Yield: 1 lattice top for a standard 9-inch pie
👉 Follow the step-by-step photos below to weave a classic lattice pie crust, then finish the edges, glaze, and bake according to your pie recipe.
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Why the instructions work
- Easy weaving method: Alternating the folded strips keeps the basket weave simple
- Neater lattice: Starting with the longest strips in the center keeps the pattern even
- Better shape: Chilling the finished pie helps the lattice hold its shape while baking
- Pretty finish: Egg wash and coarse sugar add golden color, shine, and crunch
It's said that you feed the eyes before you even take a bite. If that's the case, then you want your food to look as appealing as it tastes.
With pie, especially double crust pies, you can decorate the top crust with fancy slits or pie crust crimping. And if you want to take that pie to the next level, consider making a lattice topped pie.
Lattice crusts work especially well with fruit pies, including apple, blueberry, cherry, and peach, because the openings allow steam from the juicy filling to escape while the pie bakes.
Weaving the top crust might seem daunting, but it's much easier than you think. Just follow these simple step-by-step instructions, and you'll be making gorgeous double crust pies in no time!
What you need
You'll need the following ingredients and tools to make a basket weave pie crust:
Ingredient Notes
Pie dough: You'll need enough dough for a double-crust pie - one crust for the bottom and one for the lattice. Use my flaky all-butter pie crust, your favorite homemade pie dough, or refrigerated store-bought pie crust.
Tools: A rolling pin and a pastry wheel, pizza cutter, or sharp knife are all you need. A ruler is optional if you want perfectly even strips.
See the recipe card for a full list of ingredients and measurements.
How to make a lattice pie crust
Step 1: Roll out the dough
The first step to making a lattice pie top crust is to roll out the chilled pastry dough to about a 12-inch circle, less than ¼-inch thick. That will be about the height of two quarters.
Step 2: Lay out the dough strips
Using the straight or fluted sides of a pastry wheel, pizza cutter, or a sharp knife, cut the dough into ½- to 1-inch-wide strips. You'll need about 10 to 12 strips for a standard 9-inch pie (photo 1). Wider strips create a bolder lattice, while narrower strips give you a more delicate basket weave.
Starting with the longest strips, lay every other strip across the pie, placing the longest strips in the center and shorter ones toward the edges. Space them evenly, leaving some filling visible between the strips.
Keep the dough cool
If the pie dough becomes soft, sticky, or difficult to lift while you're weaving, refrigerate the strips and pie for 10 to 15 minutes before continuing.
Step 3: Fold back every other strip
Turn back every other strip of dough a little more than halfway, then take the longest strip left of the ones you cut out and lay it crosswise across the top of the strips not turned back (photo 2).
Step 4: Unfold and fold back the opposite strips
Straighten out the turned-back strips and turn back strips you didn't touch the first time (photo 3).
Step 5: Add the next crosswise strip
Lay the next smallest strip of rolled out dough next to the first crosswise strip at your desired spacing. Straighten those turned-back strips, and turn back the original strips (photo 4).
Step 6: Repeat the basket weave pattern
Repeat alternating turning back the parallel strips to finish the current side, then turn the pie around and repeat the process for the other side (photo 5).
Step 7: Seal and crimp the edges
Press the ends of the strips into the bottom pie crust, then fold the edge under itself and press down. Smooth around the edges for a neater appearance, then crimp the pie crust with a fork or your method of crimping (photo 6).
You can cut shapes with the leftover crust dough to decorate the top of the lattice if you wish.
Step 8: Glaze and chill
To create a shiny glaze on the finished crust, brush the lattice and edges with milk or an egg wash (1 egg beaten with 1 tablespoon of water). If you made decorations, place them on top of the lattice and glaze them as well.
Sprinkle coarse sugar all over the top of the pie for a nice crunch, then place it in the refrigerator for 10 minutes to firm up the crust (photo 7).
Bake the pie according to your recipe directions.
Troubleshooting tips
Here are some issues you might encounter when weaving the lattice top:
- Dough is breaking or cracking: Let very cold dough sit for a few minutes before weaving. If it's dry and crumbly, gently patch cracks with slightly damp fingers.
- Strips are stretching or getting sticky: The dough is too warm. Chill the strips and pie for 10 to 15 minutes, then continue weaving.
- Lattice looks uneven: Cut strips to a consistent width and space them evenly. A ruler can help, but rustic works too!
- Losing track of the pattern: Remember: fold back every other strip, add a cross strip, unfold them, then fold back the opposite strips.
- Strips pull away from the edge: Press each strip firmly into the bottom crust before folding and crimping the edge.
- Crust loses definition while baking: Chill the assembled pie before baking so the dough is cold and firm when it goes into the oven.
Easy ways to change your lattice design
Once you've mastered the basic basket weave, you can easily vary the design to suit your style. Here are some ideas to get you started:
- Classic lattice: Even-width strips with equal spacing
- Open lattice: Wider spaces between the strips for more visible filling
- Tight basket weave: Narrow strips placed close together
- Decorative lattice: Cut strips with a fluted pastry wheel
- Fancy lattice: Mix strip widths or add pie dough cutouts
And you can check out more decorative pie crust ideas at King Arthur Baking.
Questions asked and answered
Here are some questions you might have...
A lattice pie crust (also called a basket weave pie crust) is a top crust made by weaving strips of pie dough over and under each other to create a basket weave pattern. The openings also allow steam to escape from the filling as the pie bakes.
Yes. You only need a sharp knife or pizza cutter to cut the dough strips. A pastry wheel creates straight or decorative fluted edges, but it isn't necessary, and you don't need a lattice cutter to weave a traditional pie crust.
Cut the dough into strips about ½- to 1-inch wide. Narrow strips create a more delicate lattice, while wider strips give the pie a bolder look. Keeping the strips a consistent width produces the most even basket weave.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More pie, tart, & cobbler recipes to try
Recipe
How to Make a Lattice Pie Crust
Equipment
- rolling pin
Ingredients
For the crust
- 1 recipe double pie crust, homemade or store bought, see Recipe Notes
For the topping
- 2 tablespoons milk, or egg wash (1 egg beaten with 1 tablespoon of water)
- 2 tablespoons coarse sugar
Instructions
- Prepare your double pie crust. Ease the bottom layer into your pie pan and fill as your recipe requires.
- Roll out the dough for your top crust to about a 12-inch circle, less than ¼-inch thick. That will be about the height of two quarters.
- Using the straight or fluted sides of a pastry wheel, pizza cutter, or a sharp knife, cut the dough into ½- to 1-inch-wide strips. You'll need about 10 to 12 strips for a standard 9-inch pie. Wider strips create a bolder lattice, while narrower strips give you a more delicate basket weave.
- Starting with the longest strips, lay every other strip across the pie, placing the longest strips in the center and shorter ones toward the edges. Space them evenly, leaving some filling visible between the strips.
- Turn back every other strip of dough a little more than halfway, then take the longest strip left of the ones you cut out and lay it crosswise across the top of the strips not turned back.
- Straighten out the turned-back strips and turn back strips you didn't touch the first time. Lay the next smallest strip of rolled out dough next to the first crosswise strip at your desired spacing. Straighten those turned-back strips.
- Repeat alternating turning back the parallel strips to finish the current side, then turn the pie around and repeat the process for the other side.
- Press the ends of the strips into the bottom pie crust, then fold the edge under itself and press down. Smooth around the edges for a neater appearance, then crimp the pie crust with a fork or your method of crimping. You can cut shapes with any leftover crust dough to decorate the top of the lattice.
- To create a shiny glaze on the finished crust, brush the lattice and edges with 2 tablespoons milk or an egg wash (1 egg beaten with 1 tablespoon water). If you made decorations, place them on top of the lattice and glaze them as well. Sprinkle 2 tablespoons coarse sugar all over the top of the pie for a nice crunch, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.
- Proceed with baking your pie as your recipe instructs. Enjoy!
sandyspector says
Beautiful!!!!! Mazal Tov!
xo Sandy
Sandy Spector 339.237.0943 | [email protected] http://www.beautycounter.com/sandyspector
On Fri, Dec 1, 2017 at 5:43 AM, Scotch & Scones wrote:
> Tammy posted: "I had a baking frenzy last week. Not only did I bake 3 pies > and pumpkin bread (and even a pumpkin challah!) for Thanksgiving dinner, > two days later we held an engagement party for my older daughter and future > son-in-law for our family in California. We e" >