Pies with very juicy fillings, such as berries or peaches, often feature a lattice top, instead of a regulartop crust,because a lattice top allows more steam to escape during baking. Creating a lattice might seem complicated, but if you break it down into steps, it's quite easy. Like a regular top crust, lattice-top crusts are brushed with an egg wash (1 large egg beaten with 1 to 2 tablespoons of water) to give the final pie that beautiful golden brown sheen.
For more on pies, readMaking Perfect Pies.
Five Pie Recipes with a Lattice-Top Crust
- Pear-Cranberry Mincemeat Lattice Pie
- Classic Sour Cherry Pie with Lattice Crust
- Rhubarb Lattice Pie with Cardamom and Orange
- Apple and Dried-Cherry Lattice Pie
- Peach Lattice Pie
- Pie Crust Pro Tip: Keep Pie Dough Cool
Making a lattice is easiest when pie dough is thoroughly chilled. We suggest rolling the dough out and cutting the lattice strips on a piece of parchment paper to prevent sticking, and if the pastry gets too warm or soft while you're making the lattice, you can slide the parchment paper onto a baking sheet and pop it in the refrigerator or freezer until the dough is cold and firm.
- Pie Crust Pro Tip: Two Ways to Create the Lattice
Our lattice-top technique video demonstrates the "weave" method of creating a lattice. But there is also another, even easier way to create a stunning lattice-top pie that doesn't require any weaving. Start by arranging half of the lattice strips over the top of the pan, spacing them evenly in one direction. Next, rotate the pan 90 degrees and lay the remaining strips of dough over the first layer of strips, spacing them evenly to create a lattice effect without weaving.
Watch more pie technique videos:
- Making pie dough by hand ›
- Making pie dough in a food processor ›
- Rolling out and transferring pie dough ›
- Blind baking a pie crust ›
- Making a top crust ›
