Lattice top pie crusts are so pretty, and they make any fruit pie look special. The good news is that they’re actually really easy to make. Start with enough pie dough for one 2-crust pie. You can buy it, make your favorite recipe, or use my favorite pie dough by clicking right here.
Here are my step by step instructions for creating a masterpiece. Before we start working with the pie dough, let’s make a foil dome to protect it while it bakes.
Tear a 12 x 12 inch square of foil.
Fold it in half two times to make a 6 x 6 inch square.
Cut a 2 inch arch out of the inside fold.
Unfold the foil, and flatten out the creases. Then shape it over an inverted mixing bowl.
Remove it from the bowl, and set it aside.
Now let’s work on the crust.
Lightly dust a clean surface with flour.
Roll out half of the dough into a very thin circle. Make sure that it’s much larger than your pie plate.
Gently fold the circle in half once. then again.
Carefully transfer the folded dough to the edge of the pie plate.
Unfold it once, then again. Make sure that it fits down into the bottom of the plate.
Trim the dough to 1 inch from the rim of the plate.
Fill the bottom shell with whatever delicious filling your heart desires.
Roll the other half of the dough into another circle, approximately the same size and thickness as the first.
Using a pizza cutter or sharp knife, cut the circle of dough into long strips.
Gently lay 5 or 6 of the strips across the top of the filling, spacing them apart evenly. Make sure the strips hang off the pie on both ends.
Fold back every other strip.
Lay another strip across the edge of the pie, perpendicular to all the others.
Replace the strips that were folded back, bringing them OVER the perpendicular one.
Now, fold back the strips that stayed in place last time.
Lay another strip of dough across the pie as shown, and replace the ones that were folded back.
Repeat the process until the top is covered.
Trim the ends of the strips so that they are just a little longer than the edge of the bottom crust.
Fold the strips over the bottom crust, and tuck the whole thing into the pie plate as shown.
Tuck it in all the way around.
Crimp or flute the edge to make it pretty.
Take a moment to admire what you made!
Gently place the foil dome over the pie, and bake in a preheated oven according to your recipe’s directions.
The dome will protect the crust from burning, but if your cook time is up, and the crust hasn’t browned, you can remove the foil, and leave the pie in the oven for an additional 5 minutes.
You’re going to have leftover dough from this method, but don’t worry, I have a great solution. Make pie crust cookies. They’re so tasty!
Arrange all the scraps of dough on a cookie sheet, and sprinkle with cinnamon sugar. I make my own by combining
1 cup sugar
2 teaspoons cinnamon
Bake at 375 degrees F for 15 minutes.
Remove from oven and cool on a wire rack.
They’re yummy just like that, or …
… put a little homemade jam on top.