How to Create a Lattice-Topped Pie

Make pastry for a double-crust pie. Roll out bottom crust from the larger piece of dough and use it to line a 9-in. pie plate; trim to 1 in. beyond edge. Roll out smaller ball of dough to a 12-in. circle. With a fluted pastry wheel, pizza cutter or sharp knife, cut pastry into strips 1/2 to 1 in. wide.

Lay the longest strip across the center; lay remaining strips 1/2 to 3/4 in. apart. Fold every other strip back halfway. Starting in the center, add strips at right angles to weave the strips together, lifting every other strip as the cross strips are placed back down.

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

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

 
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