Making Lattice Top for Pies
We will teach you how to make an amazing woven top and give your pies a real pro look! For a perfect finish on the edge of the lattice pie top, the base of the dough must be larger than the pan, so make sure to let some of the bottom dough hang over the edge of the pan.
Want to make your own pie crust? Chef Erin Chapman also teaches you how to, just look for it here on CREME!
Unwrap 1 chilled pie dough and let it rest for 10m at room temperature until cool, but malleable
Work the dough with your hands to flat it into a round disk
Generously flour a clean surface and place the dough on it. Press and make circular movements to flour and slightly open the dough, without losing the round shape
Roll out the dough in quick movements, from the center outwards, until it's 4 cm larger than the pie. Rotate the dough every 4 rolling motions so it opens evenly. Sprinkle with extra flour if needed
Cut the dough into 5 cm wide strips with a pastry wheel. Use the rolling pin to help them straight
Lay alternate strips over your filled pie, leaving a space between them
Fold back 2 alternate strips. Place a new strip across, then unfold the original 2 strips. Repeat the process 3 more times, alternating the strips that are folded back
Trim the extra crust from around the top edge, leaving approximately 2 cm of overhang in each end
Roll the hanging edges inward into the cavity, creating a tube of dough all around the pie, and press to seal
Crimp the edge of the pie, pressing it between your first finger and thumb on one hand, and your first finger on the other hand. Press hard to mark it well. The lattice top for pies is ready.
Yield 1 piece
Chilled Pie Dough1
All-Purpose Flourto dust
Fluted Pastry Cutter