Lattice Pie Crust Topping is a timeless favorite for homemade pies. This SIS (Simple Is Smart) technique creates an elegant woven crust that adds a beautiful lattice pattern to your pie while keeping the process easy and approachable.
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Key Takeaways:
- A lattice pie crust is created by weaving strips of pie dough over a pie filling.
- The open design helps steam escape, reducing the chance of a soggy pie.
- Dough strips are typically cut between ½ and 1 inch wide for a traditional look.
- Keeping the dough cold makes weaving easier and prevents tearing.
- Longer strips should be placed in the center of the pie, with shorter strips toward the edges.
- Brushing the lattice with egg wash creates a shiny, golden-brown finish.
- Fruit pies such as apple, cherry, blueberry, and strawberry rhubarb are ideal for lattice tops.
- Most lattice-topped fruit pies do not require blind baking because the top and bottom crusts bake together.
- A lattice crust can be customized with wide, narrow, braided, or decorative woven patterns.
- Properly sealing and crimping the edges helps keep the lattice secure during baking.
Overview
A lattice pie crust is a decorative woven pastry topping made by arranging strips of pie dough in an over-and-under pattern across the filling. Beyond its classic appearance, a lattice crust allows steam to escape during baking, helping fruit fillings thicken properly while creating a crisp, golden crust. Most bakers use strips that are ½ to 1 inch wide and weave them over a filled pie before sealing and crimping the edges. An egg wash is often brushed over the lattice to enhance browning and shine.
It’s easier than it looks: You don’t need expert braiding or weaving skills to create a stunning lattice pie crust. With my SIS (Simple Is Smart) step-by-step instructions, you’ll learn how to weave a beautiful lattice topping with confidence and achieve bakery-worthy results every time.
Before creating a beautiful lattice pie crust, you’ll need a pie dough rolled out large enough to fully cover your pie. For an incredibly flaky homemade pie crust recipe, check out our favorite version. It includes the exact ingredient measurements needed for a deep-dish pie plate, making preparation simple and foolproof.
Once your pie crust is prepared and rolled out, it’s time to cut the lattice strips. This step is easy to do by hand—simply slice the dough into 1-inch-wide strips. If you’d like a more uniform look, you can also use a pastry lattice cutter to speed up the process. I typically leave out the two outermost strips, but don’t throw them away. Those extra pieces are perfect for making tasty pie crust cinnamon rolls.
Steps for Weaving the crust.
- Lay 5 pie crust strips evenly across the top of the pie filled with your preferred pie filling.
- Fold back strips 2 and 4, then place an additional crust strip horizontally across the 3 remaining strips.
- Return strips 2 and 4 to their original position, then fold back strips 1, 3, and 5.
4. Position another dough strip perpendicular across strips 2 and 4. Fold strips 1, 3, and 5 back over the new strip. Next, lift strips 2 and 4, place the final strip underneath, and then fold strips 2 and 4 back into place.
5. Continue the same weaving pattern on the remaining half of the pie. Once the lattice is complete, trim away any excess pie crust around the edges.
6. Fold the pie crust edges inward over the filling and trim away any excess dough. Crimp the edges to seal.
7. Collect the remaining pie crust scraps and shape them into delicious cinnamon roll twists using the leftover dough.
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How to make a Lattice top for a pie
Equipment
- pie plate
Ingredients
- 1 unbaked pie crust
Instructions
- Make and roll out a pie crust click here for the recipe to a flaky delicious pie crust.
- Use on crust for the bottom of your favorite fruit pie. Use the other crust to create a lattice top for your pie.
- Cut the pie crust into 12 strips, 1/2 inch wide. Remove the 2 end strips. I make a mini piecrust cinnamon roll out of them.
- Step 1. Equally space 5 strips of pie crust on top of the pie.
- Step 2. Fold back 2 strips as shown in the picture and place a strip of pie crust across the 3 remaining strips.
- Step 3. Fold the 2 strips over the top of the last strip you put down. Then fold back the 3 strips that are under the strip you put down.
- Step 4. Add a second strip crossways and fold down the 3 strips that are folded back and fold back the 2 strips that were under the strip you just put down. Add a short piece of crust and fold the last 2 strips over it.
- Step 5. Create a lattice pattern on the other half of the pie using the same steps.
- Cut off the excess crust and create a ruffled edging to the crust.
- Your pie is now ready to bake. Don't forget to cover the edge midway through baking to keep it from getting too brown.
- What can you do with all of the extra pie crust dough? Gather it into a ball and roll it out into a circle. Sprinkle with cinnamon and sugar. Roll up like a log and cut into little mini cinnamon rolls
Video
Notes
FAQ:
Do I need to be skilled at braiding or weaving to make a lattice pie crust?
What size should the lattice strips be?
Can I use a tool to cut the strips instead of doing it by hand?
What should I do with the leftover pie crust dough?
How do I crimp the edges of my pie after making the lattice top?
Can I use any pie crust recipe for this lattice topping?
Final Thoughts
Creating a lattice pie crust is one of the easiest ways to give a homemade pie a beautiful, bakery-style finish. While the woven design may look complicated, the process is surprisingly simple once you learn the basic over-and-under pattern. Beyond its visual appeal, a lattice crust also serves a practical purpose by allowing steam to escape during baking, helping fruit fillings thicken properly and preventing a soggy top crust.
Whether you’re making an apple, berry, peach, or cherry pie, mastering a lattice pie crust can elevate your baking skills and make any dessert feel extra special. Don’t worry if your first attempt isn’t perfect—many home bakers agree that practice quickly improves both the appearance and consistency of the weave.
With a little patience, chilled dough, and the step-by-step technique outlined in this guide, you’ll be creating stunning lattice-topped pies that look as impressive as they taste. Once you’ve mastered the basics, you can even experiment with different strip widths, decorative patterns, and creative designs to make every pie uniquely your own.
