Description
This beautifully woven lattice pie crust is easier to master than it looks. With a few simple tips, you can create a bakery-style pie top that works on any fruit pie.
Ingredients
- Best Ever Pie Crust (double batch)
Instructions
- Roll out the chilled top crust on a lightly floured surface, turning as you go to prevent sticking. Aim for a 13-inch circle about 1/8-inch thick.
- Use a ruler and a pastry wheel, pizza cutter, or knife to cut even strips, about 1 inch wide. Chill the strips briefly if they become too soft.
- Lay half the strips evenly across the filled pie.
- Fold back every other strip, place a strip in the opposite direction, and unfold.
- Repeat the over-under pattern until the lattice is complete.
- Trim the overhang so the strips are just shy of the bottom crust’s edge.
- Tuck and press to seal, then crimp or finish the edge as desired.
- Chill the assembled pie for 15 to 30 minutes before baking.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg