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    Home » Recipes » Pies, Tarts, & Cobblers

    Published Dec 1, 2017 · Updated Aug 30, 2023 · by Tammy Spencer · This post may contain affiliate links.

    How to Make a Lattice Pie Crust

    Jump to Recipe Jump to Video

    Lattice pies look complicated, but making a beautiful lattice for pie is easier than you think. You can weave an easy basketweave pattern, or create different looks for the pie lattice by your choice of strip thickness and spacing. Use these clear step by step instructions and photos to make your favorite double crust pies look amazing!

    Lattice topped apple pie on a purple striped towel with cut apples from overhead. this …
    Jump to:
    • Why these instructions work
    • Recipe Ingredients
    • How to lattice a pie crust
    • Questions asked and answered
    • A beautiful pie is at hand
    • Related Recipes
    • How to Make a Lattice Pie Crust
    • Comments

    [October, 2021: I've reworked the instructions and updated this post with all new pictures. Enjoy!]

    Why these instructions work

    • Weaving a lattice topped pie is easier than it looks
    • You can create different looks for the pie lattice by your choice of strip thickness and spacing
    • Use the scraps to make decorative designs on top of the lattice pastry

    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 (like Apple Pie or Blueberry Pie), 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.

    Weaving the top crust might seems daunting, but it's much easier than you think. Just follow this simple step by step tutorial, and you'll be making gorgeous double crust pies in no time!

    Recipe Ingredients

    A basic pie crust recipe has 3 ingredients: flour, fat, and liquid. You'll need the following ingredients to make pie crust recipe:

    Pie crust ingredients in glass bowls on a wooden tray.
    Ingredients needed to make a homemade pie crust

    Ingredient Notes

    For the pie crust itself, you can use any pie crust recipe you'd like. I recommend my flaky all butter pie crust (using a double crust 12 : 8 : 4 recipe ratio of flour, fat, and water, by weight). That will make enough for the two crusts needed here. You can also use a store-bought pastry crust.

    Flour: Provides the basic structure for the pie crust. You can substitute a measure for measure gluten-free flour replacement if you prefer.

    Fat: Adds flavor and richness, and contributes to the crust's flakiness. As the water in the fat evaporates, the flour layers separate giving you the tender, flaky texture you're looking for.

    I make an all butter crust, but you can use other fats. It could be all one type or a combination of butter, vegetable shortening (like Crisco), lard (many people's choice), or something else entirely. I've seen recipes with coconut oil (to make it a Vegan pie crust), and I've used rendered beef or chicken fat on occasion (for savory pies). The choice is yours.

    Liquid: Ice water is generally used in making pie crust, but you can also use milk, a non-dairy substitute, or even flavored juices if you want to complement the main ingredient in your pie. Perhaps apple juice for an apple pie crust?

    Apple cider vinegar: Adding a little bit of apple cider vinegar helps tenderize the pie dough. You can also use white vinegar or even lemon juice. It's the acid that does the trick. Don't worry, you won't taste it.

    See the recipe card for a full list of ingredients and measurements.

    How to lattice a pie crust

    Step 1: Lay out dough strips

    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.

    Using a straight or fluted sides of a pastry wheel (or other cutting tool), cut the rolled-out dough into strips 1- to 2-inches wide, or to your desired width. You'll need about 10 to 12 pieces for a standard 9-inch pie (photo 1).

    Starting in the middle of the pieces you just cut out, transfer every other strip of dough and lay them beside each other on top of your filling, at whatever spacing you want.

    Collage of cutting dough strips and laying them on an apple pie.
    Cut strips out of rolled out dough, then lay every other one on the waiting shell

    Step 2: Turn back 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 (photo 2).

    Collage of turning back dough strips for first strip weave.
    Turn back every other strip a little more than halfway, then lay the longest strip across the other strips

    Step 3: Straighten and turn back alternate strips

    Straighten out the turned-back strips and turn back strips you didn't touch the first time (photo 3).

    Collage of turning back dough strips for second strip weave.
    Straighten out the turned strips, then turn back the opposite ones

    Step 4: Straighten and turn back original strips

    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).

    Collage of laying second strip and turning back for third strip weave.
    Lay the second longest strip near the first at your desired spacing

    Step 5: Repeat 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).

    Collage of turning back strips for last strip weave and finished weave.
    Repeat the pattern on both sides of the pie

    Step 6: Press and crimp 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.

    Crimping lattice pie crust edge with a fork.
    Press in the strips, then smooth and crimp the edges of the crust

    Step 7: Glaze and decorate the lattice

    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.

    Collage of brushing top of lattice with milk and sprinkled with sugar.
    Glaze and sprinkle coarse sugar on top before baking

    Questions asked and answered

    Here are some questions you might have...

    How do you crimp pie edges?

    Crimping the pie crust not only creates a decorative edge, it also seals the top and bottom crusts together. There are many ways to crimp the crust, from fluting the edges with your fingers, to pressing a fork or spoon to make a pretty pattern.

    For a different look, cut 3 long thin strands of dough and braid them together. Brush the edge of the pie with milk or an egg wash, then carefully lay the braid on the edge. Brush the braid with the milk or egg wash before baking. You'll need an extra pie crust layer to have enough dough to braid.

    How do you make lattice pastry without a lattice cutter?

    If you don't want to cut and weave your pie crust, you do have an alternative. There are lattice roller cutters designed to cut slits in the pastry in an accordion weave so that when you stretch it out over the pie, it looks like a lattice. These tools can be used for cookies, bread, and Beef Wellington in addition to pies.

    Unbaked lattice top apple pie.

    A beautiful pie is at hand

    Yes, you can lay rolled out dough on top of your favorite double crust pie, cut a few slits, then bake it. However, giving yourself the time to weave a lattice pie really shows that you care about how your pie looks, not just how it tastes.

    Lattice topped apple pie on a purple striped towel with cut apples.

    It's easy and fun to play with lattice designs, and your pies will look all the better for it!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    Pies, tarts, and cobblers can be sweet or savory, and there are so many fillings from which to choose. From fruits to nuts and custards, there's bound to be a pie, tart, or cobbler recipe that catches your fancy! Here are a few ideas to get you started:

    • Pecan Pie on a wooden tray with gourds.
      Maple Bourbon Pecan Pie
    • Apple galette with apples on a brown background.
      Apple Galette Tart in Phyllo Dough
    • Moroccan Beef Pie slice lifted from the pan.
      Spicy Moroccan Beef and Potato Pie
    • Slice of blueberry pie on a white plate with a fork next to a baked pie with a slice missing on a red & white striped towel from overhead.
      Fresh Blueberry Pie
    Tammy dressed in her culinary school chef's coat.

    I hope you like this recipe! Do you have any questions I can help with? Let me know! Or, if you made the recipe, I'd love for you to leave a comment and rating. Thanks!

    Comment or Rate Recipe
    Lattice topped apple pie on a purple striped towel with cut apples from overhead.

    How to Make a Lattice Pie Crust

    Tammy Spencer
    Lattice pies look complicated, but making a beautiful lattice for pie is easier than you think. You can weave an easy basketweave pattern, or create different looks for the pie lattice by your choice of strip thickness and spacing. Use these clear step by step instructions and photos to make your favorite fruit pies look amazing!
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course Dessert
    Cuisine General
    Servings 16 slices
    Calories 125 kcal

    Equipment

    • rolling pin
    • pastry wheel
    Prevent your screen from going dark while cooking

    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 a straight or fluted sides of a pastry wheel (or other cutting tool), cut the rolled-out dough into strips 1- to 2-inches wide, or to your desired width. You'll need about 10 to 12 pieces for a standard 9-inch pie.
    • Starting in the middle of the pieces you just cut out, transfer every other strip of dough and lay them beside each other on top of your filling, at whatever spacing you want.
    • 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 milk or an egg wash. 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 while the oven finishes heating.
    • Proceed with baking your pie as your recipe instructs. Enjoy!

    Notes

    While you can use any pie crust recipe you'd like, I recommend my flaky all-butter pie crust using a double crust 12 : 8 : 4 recipe ratio of flour, fat, and water, by weight. That will make enough for the two crusts needed here.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 sliceCalories: 125 kcalCarbohydrates: 25 gProtein: 4 gFat: 1 gSaturated Fat: 1 gCholesterol: 2 mgSodium: 216 mgPotassium: 58 mgFiber: 1 gSugar: 3 gVitamin A: 33 IUCalcium: 27 mgIron: 1 mg
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    1. sandyspector says

      December 01, 2017 at 8:27 am

      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" >

      Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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