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Making a Lattice Top Crust {Step-by-Step Tutorial}

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Today is my 11th wedding anniversary and Dennis and I are gallavanting around Wichita during the annual River Festival to celebrate, but thanks to the magic of prescheduled blogging, I am able to instruct you on how to make a lattice top crust for a pie despite my absence!  This would be even cooler if I could preschedule my hair to get cut and dyed at the same time, but I’ll take what I can get.

OK, I know I promised a pie recipe next, but since the recipe instructs you to make a lattice top crust, I thought it was high time I broke out my ancient step-by-step lattice top crust photos to explain how to do it.

Making the nifty woven lattice top crust only seems complicated but the process is quite simple.  See for yourself!

Step 1: Lay 5-7 strips of pie dough on top of pie in one direction.

Step 2: Lift every other strip and pull back half-way.

Step 3: Lay a strip down across the middle in the opposite direction.

Step 4: pull folded strips back down over the horizontal strip.

Step 5: pull back the strips that weren’t folded back the first time.

Step 6: lay down another horizontal strip.

Step 7: lay the folded strips back down over the horizontal piece.

Repeat, repeat, repeat, alternating the strips you lift, and then spinning the pie plate around when you finish the first side to do the other.

Looking dandy!  Time to give her a spin and repeat on the other side.

Like so.

Until…

Voilà! Your lattice top crust is complete.

‘Tis a thing of beauty, my friend.

Now.  I must tell you, I do not have pictures of how to properly do the fluted edge for a pie with a lattice top crust.  On this particular one, which happens to be a Razzcherry Pie, I didn’t leave an overhang on the bottom crust so I chose to simply tuck the lattice pieces underneath the scant edge that remained.  Which is perfectly fine and much easier than making a fluted edge.  However, if you want a fluted edge, such as I have here on this cherry pie:

…this is what you do: leave a 3/4″ overhang on the bottom crust.  After finishing the lattice strips, trim them just beyond the inner edge of the pie, then fold the overhang over the strips and press to seal.  Then you can flute the edges using the technique I demonstrated in this video, and you’ll have a gorgeous pie!  I will update this post with pictures to accompany these instructions on finishing the edge when I make my next lattice top crust, but for now, I hope the instructions alone will suffice.

Happy pie making, my lovlies!

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

11 responses »

  1. Thank you! I never dreamed that lattice tops could be so simple. I’ve avoided making them for years. Now I’m inspired and lattice-top-empowered! By the way, the instructions for the fluted edge are very clear.

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  2. Enjoy your touts. Do have a happy anniversary! Seems like good weather for River Fest … even if it is hot. Think that better than rain the whole time.

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  3. Happy Anniversary! Hope you have a fab day!

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  4. Happy anniversary, Veronica! You are a pie master! This pie with the lattice top honestly looks like it is from a professional bakery. Thanks for the tutorial!

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  5. This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that

    http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html

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  6. Thank you, thank you, thank you!! This is so helpful!! and it looks soooooooooo yummyy

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  7. Pingback: Triple Berry Pie « Veronica's Cornucopia

  8. Looks yumm and “easy to make”. I bet it is not.

    Thanks for the tutorial, Veronica.

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  9. Pingback: Another itty bitty pie « Beautiful Disasters

  10. Happy Anniversary!!!

    I am fairly certain that if I tried this, it would not look NEARLY as good as yours, but you certainly make it look easy!

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  11. Pingback: Brown Sugar Peach Pie « Veronica's Cornucopia

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