When I first started baking, I avoided making pie crust lattices. Instead I would always do a full crust on top with little air vents and that was it. Which is totally fine. But lattices intimidated me and I didn’t want to try them. Nowadays, nearly all of my double crust pies get lattices and pretty designs. Lattices are really easy to make, and I’ll show you how they’re done. The lattices in this post are perfect for lattice beginners. For my lattices, I used my favorite go-to all butter pie crust.
In the two photos below, I show how to make a typical pie crust lattice. One of the most important things to keep in mind when working on creating a lattice, is to make sure that the pie crust doesn’t get too warm. You also don’t want to overwork the pie dough or it will be tough. So you don’t want to re-roll the dough over and over. Once or twice is enough.
Roll the dough out into a 12″ round, about 1/8″ thick, which is as thick as you would typically roll out the bottom crust. Use a straight edge ruler to cut strips. For a basic lattice, cut out 1″ strips. Place a few strips vertically across the pie. You can weave the lattice as close together or as far apart as you like. I usually leave about 1/2″ or so between the strips one a basic lattice. Pull back every other strip to the center of the pie. This is where the first horizontal strip will go.
Place the first horizontal strip, and place back the strips you folded back. For the next horizontal strip, fold back the alternate strips (ie: the strips opposite of what you folded back for the first strip). Lay the next strip right above the first one. Then place the folded back strips back up. Keep weaving in the strips, repeating the same alternating pattern of folding back strips and laying in strips.
To finish, trim off any overhanging strips and pinch the edges strips to the overlapping bottom crust. Roll the edges inward, until the edges of the crust sits on the lip of the pie plate. Crimp the edges of the pie. For this pie, I brushed the top with egg wash and sprinkled it with turbinado sugar. The egg wash helps with browning and the sugar adds a sweet crunch.
Thin lattices are made with thinner pie dough strips. I typically use 1/2″ strips. I also weave the strips tightly together so that the lattice doesn’t have any empty space. Weave this thin lattice the same as the basic lattice, but just make sure your strips are super close together. With a tightly woven lattice like this one, you can make the lattice on your work surface before transferring it to the top of the pie if you wish. I find it a bit easier to make it off of the pie than on it.
The fattice is made using wider strips, about 1 1/2″ – 2″ strips. Just like the basic lattice, the fattice is woven the same, but also tighter like the thin lattice. This lattice is less delicate and a good one to start with if making a lattice for the first time. Fattices also look good when weaved at an angle. More on angled lattices below.
Angled lattices are woven the same as the basic lattice but the strips are placed at angle. This is my favorite lattice to make. I think it looks more modern and interesting.
If you decorate your pies with any of these pie crust lattices, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
For pie recipes, check out these posts: