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Creating a Lattice-Topped Pie

Make pastry for a double-crust pie. Line a 9-in. pie plate with the bottom pastry and trim to 1 in. beyond the edge of plate. Roll out remaining pastry to a 12-in. circle. With a fluted pastry wheel, pizza cutter or a sharp knife, cut pastry into 1/2-in.-to 1-in.-wide strips. Lay strips in rows about 1/2 in. to 3/4 in. apart. (Use longer strips for the center of the pie and shorter strips for the sides.) Fold every other strip halfway back. Starting at the center, add strips at right angles, lifting every other strip as the cross strips are put down.

Continue to add strips, lifting and weaving until lattice top is complete.

Trim strips even with pastry edge. Fold bottom pastry up and over ends of strips and seal. Flute edges.