How to Lattice Pie Crust

lattice pie crust on strawberry rhubarb pie.

5 from 46 ratings

An easy to follow tutorial on how to lattice pie crust by a professional pastry chef. All the tips for latticing any type of pie crust in a variety of ways! Plus a video to show you how.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings: Servings

Author: Chef Lindsey

Ingredients

1 cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon granulated sugar
4½ tablespoons unsalted butter cubed
1¼ oz cold water or as much or as little as needed

Instructions

Use any of the 5 methods in this all butter pie crust recipe tutorial to prepare you pie crust or use store bought.
Lightly flour a flat surface, the top of the dough, and a rolling pin.
Roll the dough out to about 1/8th inch thickness in as close to a circle as possible. Chill for 30 minutes.
Use a ruler to mark the dough in 12 equal pieces and then cut with a pizza cutter or pie wheel. You can also just cut strips in varying widths like I did here.
Decide if you are going to lattice directly on the dough like the rhubarb pie below or on a piece of parchment. Place 6 strips vertically either on the parchment or directly on the pie filling.
Lift up every other strip and fold it back onto itself. Place an unused strip of dough perpendicular to the folded back strips, right in front of the fold. Then fold each one back over the new strip of dough.
Gently fold back the other strips of dough. These are the pieces that went under the strip you just placed on the pie. The idea is that the initial 6 strips alternately go over and under the cross pieces of dough you are placing. Repeat in both directions until the lattice is complete.
Layered Lattice: You can also skip the weaving altogether and create a layered lattice like I did on the pie below. I feel this looks best when it appears intentional, which is why I cut different strips of different widths and I layer them asymmetrically. The same method works in a crisscross pattern.

Video

Notes

Yield: This recipe as written makes enough for a single crust pie. If you want to make an ornate lattice or one with no gaps, you will want to make 1.5x or double it.

Storage – You can freeze latticed pie crusts between two pieces of parchment for up to 2 months or refrigerated for 3 days. For the best results store flat on a baking sheet wrapped in plastic wrap. Allow to warm just enough to be pliable before using.

Nutrition