Pie Latticing
I love to bake pies, especially apple pie. Since apple pie is a 2 crust pie, I also like to get a little fancy with it. My favorite way to do the top crust of a 2 crust pie is to lattice it. It looks like it would be complicated, but it’s really not that bad. There are multiple approaches to this, and I’ve outlined below the method I usually use with descriptions and pictures If you follow along, you’ll be latticing your own pies in no time. Happy pie season!
Materials Needed:
- Pie crust (from scratch or store bought is fine)
- Pizza cutter (can use sharp cutting knife)
- Sharp cutting knife
Directions:
- Lay out your pie crust in a circle the same diameter as your pie pan
- Using the pizza cutter, cut relatively even strips about ¼” - ½” in width along the entire length of your crust. (Since it’s a circle it doesn’t matter which direction you cut it)
- Pick up every other strip and lay across the top of the already filled pie as evenly as you can
- One at a time, use the remaining strips to lattice:
- Start at one end and lift the end of every other strip on the pie
- Lay your new strip so that it goes across all the remaining strips on the pie
- Lay down the previously lifted strip ends
- Lift the strips that you did not lift last time; these are the strips lying under the last strip you just laid down (lift from the inside of the previously laid strip)
- Lay your next strip so that it goes across all the remaining strips on the pie
- Lay down the previously lifted strip ends
- Continue in this pattern as evenly as you can until all the strips are used
- Using your sharp cutting knife, carefully cut any pieces of crust that fall over the edge of the pie pan
- Brush with an egg wash (optional, though this does give it a nice golden-brown finish)
- To make an egg wash, mix 1 egg yolk with 1 Tbsp of water
- Brush over the pie crust using a pastry brush
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