How to Make Perfect Lattice Crust: the Step-By-Step Guide For Amazing Pies Every Time

By Cookist

As springtime blossoms, so does our desire for fresh, delightful desserts that not only tantalize the taste buds but also feast the eyes. Among the many joys of the season, pies stand out with their aromatic fillings of seasonal fruits and berries. To elevate these traditional treats even further, a beautifully decorated crust can transform a simple pie into a show-stopping dessert. One classic method is crafting a lattice crust, which offers both a visually stunning and deliciously textured topping. Here's an easy guide on how to make a lattice crust, complemented by a helpful video tutorial.

What is a Lattice Crust?

A lattice crust involves weaving strips of pie dough over and under each other on top of the pie filling. This method not only adds a rustic elegance to your pies but also allows steam to escape while baking, which helps the fruit filling to thicken without making the crust soggy. The interlaced dough provides a delightful contrast of soft and crisp textures, enhancing each bite.

How to Make the Lattice Crust: A Step-by-Step Guide

To create a perfect lattice crust, you'll need a good base dough. Here’s a simple recipe that you can use for a 24cm pie mold:

  • 120g of sugar
  • 120g of butter
  • 1 whole egg + 1 egg yolk
  • 330g of "00" flour
  • 4g of baking powder
  1. Once you're rolled the dough out, use a sharp knife or a pastry wheel to cut the dough into strips approximately 0.5 cm wide. The precision of the strip size helps in creating an even and beautiful lattice.
  2. Lay a sheet of parchment paper down and lightly sketch the outline of your pie mold on it to serve as a guide. Begin by laying three strips horizontally across the center of the outline. Then lay three strips vertically across these, lifting the horizontal strips as necessary to weave them over and under the vertical strips. Continue this process, alternating horizontal and vertical strips, to create a woven pattern.
  3. Once your lattice pattern is complete, place it back in the refrigerator or freezer to firm up. This step makes the lattice easier to handle and less prone to stretching or breaking when you are placing it on your pie.
  4. Preheat your oven and place your filling into the pie shell. Gently transfer the chilled lattice crust onto the top of your pie. Trim any excess from the edges, and crimp to seal the dough around the pie dish. Bake at 347°F for about 30 minutes or until the crust is golden brown and the filling is bubbly.
  5. If the edges of your crust begin to brown too quickly, cover them with strips of aluminum foil or a pie shield midway through baking. This will protect the edges while allowing the rest of the crust to reach a perfect golden hue.

Can I Use Pre-Bought Pie Dough?

Yes, you can absolutely use pre-made pie dough for a lattice crust. It's a great shortcut if you're short on time. Just make sure it’s rolled out to the right thickness.

How Do I Avoid a Soggy Crust?

To prevent your lattice crust from becoming soggy, ensure your fruit filling is not too watery. You can add a bit of cornstarch to the filling to help it thicken.

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