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!
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!