How to Make a Lattice Pie Crust

Earlier this summer I did a step-by-step post on how to make pie dough.  This was quite well received and I hope it helped some readers tackle their fear of pie crust.  It’s not as hard as people say!  Since pies of all sorts are the traditional Thanksgiving dessert, I thought I would do a quick post on how to do a lattice crust and take your pie to the next level.  This really is as simple as weaving together strips of paper like we all did in elementary school at some point.

Start out with pie plate lined with the bottom crust (seen in the background.)  Roll out the second disk of pie dough to about a 12-inch round.

I use this fun little tool to cut my strips of dough, but it’s certainly not required.  A pizza cutter would work well, as would a paring knife (just be sure not to cut or scratch your work surface!)

Go ahead and slice the round of dough into even sized strips.  Don’t worry too much if they aren’t all exactly the same size, or perfectly parallel lines.  Once the pie is baked these small imperfections won’t be noticeable.  You can make them any width you like, thick or thin, just depending on the type of lattice you are going for.

Fill the bottom crust with filling.

Lay several strips of dough over the filling parallel to each other.

Fold every other one of the dough strips back, at about the middle of the pie.

Lay a strip of dough next to the folded back strips, perpendicular to the rest of the strips.

Unfold the strips so that they lay over the new strip.  Now, fold back the other strips (those that run underneath the newly placed strip).

Lay down another strip in a perpendicular fashion and unfold the folded strips so that they lay over the newly place strip.

And repeat, laying down a strip at a time and weaving as you go.

Until the whole lattice is finished!

Trim off the excess at the edges and pinch into a decorative fluted pattern.  That’s it!

And, FYI, this is why a baking sheet underneath your pie plate is so important.  You do not want that on the bottom of your oven!

32 Responses

  1. Wow. That looks wonderful, Annie. You make it look so easy. I will have to try it sometime.

  2. Thanks so much for your instructions! You make it look so easy — going to give it a try this Thanksgiving! 🙂

  3. I wish that I had these instructions last week. I ended up with a lattice crust that worked but it was not exactly right. I love the step by step photos.

  4. Is that ring around the pie crust some sort of pie crust protector? Is an over-browned crust a common problem? I am not a pie baker at all, but may attempt one this year. Even if it comes out ugly, some whipped cream and ice cream will make it a forgiveable offense.

    • Yes, it’s a pie crust shield. It’s definitely not a kitchen essential since you can also use foil. You just want to keep an eye on the crust as the pie bakes and if it is as brown as you want it, cover it so it doesn’t overbrown.

  5. I’ve always wanted to know how to do this. Thanks so much!

  6. What if I put the pie right on the baking sheet?

  7. Your lattice pie looks beautiful! I generally just use a knife to cut my strips, but using that great little tool makes it easier and makes the lines look more straight and clean. I will have to try. Thanks for sharing!

  8. thanks so much for the how-to! your lattice crust looks beautiful! i’ve always wanted to try one, and now i can!

  9. Thanks for the tutorial, that looks great. Sadly I have never made pie crust before. I will have to check our your post on that, but honestly we like the way the store bought one tastes, is that bad? I can’t tell the difference. But maybe we should do a blind taste test to know for sure.

  10. This looks gorgeous! And good call on that baking sheet…!

  11. I am in culinary school right now and we just did a lattice pie last night. We did our lattice on one of those cardboard cake boards and then just flipped it on top. It was super easy and helped us to avoid getting the filling all over your crust.

  12. Awesome! I just learned how lattice pie crusts are made!

  13. This is a great tutorial for anyone who might not know how to do a lattice crust. Any pie just isn’t the same without the beauty of a little decoration on top. Your pie turned out great, and I couldn’t agree more about the baking sheet “drip guard” underneath – it’s a must!

  14. Brilliant! I would have never thought to do it this way! Thanks for sharing.

    Oh, and after I had an apple pie-dripping incident, I also learned about the baking sheet-under-pie-plate thing 🙂

  15. A feast for the eyes and the tummy! Try putting parchment paper on the baking sheet to make clean up a cinch.

  16. Hah yes! One never forgets the baking sheet under the pie once you’ve been through the hassle of scrubbing that off the bottom of an oven!

  17. Really a nice tutorial, Annie. Everyone needs to know how to make a lattice pie!
    (Ah yes, I do remember spills like that one!)

  18. Great post! I am having a hard time deciding which pie to make this year, and yours is definitely in the running as a top choice.

    Have a wonderful Holiday!

  19. Hi Annie,
    Do you have a lot of trouble with your dough breaking as you fold it back when you weave the lattice? I made pie for the first time this summer and made 4 over a period of a week and a half, but every time I had trouble with my dough cracking in half and falling apart 😦 Any suggestions?

    • No, not at all. What recipe are you using? It should be very malleable so you can do what you need with it.

      • I was using a pie crust recipe from The Ultimate Southern Cookbook. I really liked the flavor of the crust and it was very light and flakey but it couldn’t handle my moving it around to weave the lattice. I think I may give your pie crust recipe a try and see if I don’t have better luck. Thanks!

  20. This looks so beautiful and the colours are just gorgeous! I am a big fan of lattice pie crust and you made it look so simple!

  21. Great post! Photos beautiful as always. Thanks for the instructions!

  22. Oh my goodness that pie looks PERFECT! So gorgeous, my pies never turn out quite that pretty, but that’s why I load them up with plenty of whipped cream or ice cream on top. Hides all the imperfections, just like that! =]

  23. Aloha Annie,
    I love reading your blog, I’m inspired to try new things and I’m getting braver on entertaining. I have not yet hosted a holiday party! Perhaps next year.
    I wanted to let you knowthat I bought these dispossible oven liners. It’s made out of this aluminum. Bought it from CVS for about $3.
    I only have 2 cookie sheets and so I try to preserve them as much as I can.
    Carey Ann

    • I’m bigger on trying to preserve the environment than my cookie sheets, so I’m not a big fan of disposable liners.

  24. thanks for the photo tutorial

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