How to Make a Lattice Pie Crust

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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!



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.

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.

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.

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