How to Make a Lattice Pie Crust

How to make a lattice pie crust. Tutorial with step-by-step photos, plus a foolproof and easy pie crust recipe. Make professional-looking fruit pies in no time!

lattice pie crust on marble table

Lattice Pie Crust

One of my favourite things to make in summer is a Cherry Pie. And this year, for something a bit different, I thought I would try my hand at a fancy lattice pie crust.

And while a lattice pie crust might look fancy and elaborate, it is actually quite easy to make!

Easy Pie Crust Recipe

The pie crust recipe below is one that I use for all of my fruit pies.

It is quick and easy to make, it is a dream to roll out, and the most important part is that it does not shrink upon baking.

This means that your pie will keep its beautiful shape upon baking, an important point if you like to make fancy or intricate pastry details on your pies.

cherry pie with lattice pie crust

How to Make a Lattice Pie Crust

For a printable recipe, please scroll down.
Step 1
Start by lining the pie tin or tart tin with your pastry. Simply fill any holes in the pastry with some leftover dough, and prick the base with a fork.

how to make lattice pie crust, line the pie dish with the pastry

Step 2
Fill the pastry-lined tin with your pie filling. The pie filling should be either cold or at room temperature.

how to make lattice pie crust, fill the pie dish with the pie filling

Step 3
Cut an even number of strips of pastry of the same width. Use a sharp knife, straight pastry cutter, or pizzer cutter, to cut the strips of pastry. For best results, use a ruler to ensure that your strips are the same size.

how to make lattice pie crust, cut an even number of strips of pastry

Step 4
Fold back every second strip of pastry onto itself, a bit more than halfway across the pie.

how to make lattice pie crust, fold back the strips of pastry

Step 5
Place a strip of pastry perpendicular to the remaining strips on the pie.

If you are making a pie with an odd number of strips in each direction (like that pictured), the first perpendicular strip of pastry should be in the middle of the pie.

how to make lattice pie crust, place a strip of pastry perpendicular to the remaining strips

Step 6
Unfold the folded strips of pastry across the perpendicular strip of pastry. You will then create the lattice pattern on each side of this first perpendicular strip of pastry.

how to make lattice pie crust, unfold the folded strips of pastry

Step 7
Next, fold back the other strips of pastry.

how to make lattice pie crust, fold back the other strips of pastry

Step 8
Place another strip of pastry perpendicular to the original strips of pastry.

how to make lattice pie crust, place another strip of pastry perpendicular

Step 9
Repeat this pattern with the remaining strips of pastry.

how to make lattice pie crust, repeat the pattern

Step 10
Trim the edges of the pie.

At this stage, I recommend putting the pie in the fridge to chill for at least 30 minutes before baking. As you have been working with the pastry at room temperature, the pastry will have warmed up and softened. For best results, and to avoid the pastry shrinking upon baking, it is always best to chill the prepared pie just before baking.

how to make lattice pie crust, trim the edges of the pie

Print

How to Make a Lattice Pie Crust

5 from 3 reviews

How to make a lattice pie crust. Tutorial with step-by-step photos, plus a foolproof and easy pie crust recipe. Make professional-looking fruit pies in no time!

  • Author: eatlittlebird.com
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: Serves 4 to 8
  • Category: Pies, Tarts, Cakes
  • Cuisine: Australian

Ingredients

Instructions

For the pastry

  1. Place the butter, plain flour and icing sugar into the bowl of a standmixer.
  2. Using the paddle attachment, mix until everything looks crumbly or like wet sand.
  3. Alternatively, you can do this in a food processor or by simply rubbing the butter into the flour and sugar with your fingertips.
  4. In a small bowl or cup, gently whisk together the egg and water.
  5. Add the egg mixture slowly to the dry ingredients, and mix until everything just comes together. You may not need all of the egg mixture.
  6. Do not knead the dough.
  7. Wrap the dough in some cling film and chill in the fridge for at least 30 minutes.

For the lattice pie crust

  1. Separate the dough into two balls. One ball will be used to line the tart tin, whilst the other ball will be used to make the lattice pie crust.
  2. Roll out one ball of dough into a circle and about 5mm thick. I recommend rolling the dough between two sheets of baking paper or clingfilm as this will make it easier to transfer the dough to the pie dish.
  3. Line the pie dish with your pastry.
  4. Fill any holes in the pastry with some leftover dough, and prick the base with a fork.
  5. Fill the pastry-lined tin with your pie filling. The pie filling should be either cold or at room temperature.
  6. Roll out the second ball of dough into a circle and about 5mm thick.
  7. Cut an even number of strips of pastry of the same width. Use a sharp knife, straight pastry cutter, or pizzer cutter, to cut the strips of pastry. For best results, use a ruler to ensure that your strips are the same size.
  8. Place half of the strips on top of the pie, evenly spaced apart.
  9. Fold back every second strip of pastry onto itself, a bit more than halfway across the pie.
  10. Place a strip of pastry perpendicular to the remaining strips on the pie. If you are making a pie with an odd number of strips in each direction (like that pictured), the first perpendicular strip of pastry should be in the middle of the pie.
  11. Unfold the folded strips of pastry across the perpendicular strip of pastry.
  12. Next, fold back the other strips of pastry, i.e. the strips which have not been folded back yet.
  13. Place another strip of pastry perpendicular to the original strips of pastry.
  14. Repeat this pattern with the remaining strips of pastry.
  15. Trim the edges of the pie.
  16. Chill the prepared pie in the fridge for at least 30 minutes before baking.

Kitchen Notes

The secret to working with pastry is to make sure that the pastry is always cold.

Place any unused portions of pastry dough in the fridge while you are working on another piece of dough or another part of the recipe.

MAKE-AHEAD TIPS
The dough can be made ahead of time and kept in the fridge for a few days.
You can also assemble the pie ahead of time and keep it in the fridge until just before baking.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Serving Size: 1
  • Calories: 249
  • Sugar: 3.8g
  • Sodium: 11.5mg
  • Fat: 16g
  • Carbohydrates: 22.9g
  • Fiber: 0.7g
  • Protein: 3.5g
  • Cholesterol: 63.6mg

Did you make this recipe?

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11 comments

  1. Liz @ I Heart Vegetables 3 July 2018

    I’ve always been intimidated by these types of pies so I appreciate you breaking down the steps!

    Reply
    • Eat, Little Bird 11 July 2018

      You’re welcome! It’s quite easy once you get past the first few steps 🙂

      Reply
  2. Stephanie 3 July 2018

    I’ve never actually tried making a lattice pie crust. So these step by step directions are perfect!

    Reply
    • Eat, Little Bird 11 July 2018

      Thank you! I don’t make lattice pie crust often, but I just reminded myself of how easy it was 🙂

      Reply
  3. Jessica Formicola 3 July 2018

    This is the most amazing pie crust! Absolute perfection!

    Reply
  4. Iryna Bychkiv 3 July 2018

    I’ve always been fascinated with lattice crust. It’s so beautiful and now I see how easy it is to make one. Thanks for sharing a detailed tutorial!

    Reply
    • Eat, Little Bird 11 July 2018

      You’re welcome! It can seem daunting at first, but it really is quite simple 🙂

      Reply
  5. Ginny 3 July 2018

    Excellent photographic instructions for weaving latticework. Lovely pie by the way!

    Reply