Learn how to make a beautiful, professional-looking lattice top pie crust with this straightforward method. Photos and clear, labeled steps help you create a perfect lattice every time.
In 2022 I filled my monthly baking series with pies. Pies used to intimidate me, even though I had a dependable homemade pie crust recipe. As I practiced different crusts and techniques, I finally felt ready to try a lattice top — and discovered it’s much easier than it looks. With a little practice and these tips, you can make a neat lattice for any fruit pie, like a classic fresh peach pie.
Use a Reliable Homemade Pie Crust
You can use store-bought dough, but I recommend a double-crust homemade recipe that balances butter and shortening for rich flavor and flaky layers. I’ve used my go-to crust for years with consistently excellent results.
This guide assumes a double crust: one disc to line the pan and a second disc to cut into strips for the lattice. Keep the dough cold throughout the process for the best texture.
How to Make a Lattice Pie Crust
1. Use Two Crusts
A lattice requires two pie discs. If your recipe makes a double crust, you’re good to go. If using frozen discs, thaw them in the refrigerator overnight so they stay firm while you work.
Chilled dough is easier to handle and produces a flakier crust, so prepare your crusts ahead of time when possible.
2. Prepare the Base Crust
Roll out one disc and gently line your pie plate. Place the prepared plate in the refrigerator while you make the filling and cut the lattice strips—this keeps the bottom crust cold and flaky.
3. Make the Filling
Prepare your pie filling according to your recipe. You can make it ahead and chill it, or make it while you cut strips. Just be sure the filling is cool enough for assembly and the lattice strips remain chilled until use.
4. Prepare the Lattice Strips
Roll the second disc into a 12″ circle on a large surface. A ruler or tape measure helps ensure an even circle. If the dough softens from handling, chill the round for 10 minutes before cutting.
Using a ruler, mark 1″ increments across the diameter, then rotate 90° and cut along the tick marks with a sharp knife or pizza cutter to create twelve 1″ strips.
If needed, chill the strips briefly so the fat firms up again before assembly.
5. Fill the Pie
Pour your filling into the chilled base crust and spread it evenly. Fruit pies typically don’t require blind baking, but follow your specific recipe if it does.
6. Weave the Lattice
Lay all strips side by side and number them from left to right (mentally or with tape). Place every other strip (2, 4, 6, 8, 10, 12) vertically and evenly across the pie. The longest strips go through the center; shorter ones at the edges.
Fold back every other vertical strip (2, 6, 10) away from you about halfway, then place strip #7 across the pie, perpendicular to the folded strips. Unfold the folded strips over strip #7. Next fold back the alternating vertical strips (4, 8, 12) and place strip #5. Continue this over-and-under pattern working both toward and away from you until the lattice is complete.
If the final strip doesn’t fit, you can omit it or tuck any extra dough into the edge before fluting. Do not trim the strips flush—gather and pinch the top strips together with the bottom crust and flute the edge to finish.
7. Chill Before Baking
Chill the assembled pie for at least 30 minutes. This step helps the lattice hold its shape and prevents the fat from melting into the filling. Preheat the oven while the pie chills so it’s ready when the chilling time is nearly finished.
8. Egg Wash and Bake
Brush the chilled lattice with an egg wash (one egg beaten with 1 teaspoon water) and sprinkle coarse sugar if desired. Place the pie on a baking sheet to catch drips and bake according to your recipe. A fruit pie is done when the filling bubbles through the lattice openings.
Once baked, allow the pie to cool enough to set the filling before slicing. With these steps—cold dough, even strips, patient weaving, and a final chill—you’ll achieve a beautiful lattice top every time.
Pie Lattice
Ingredients
- 1 full recipe homemade pie crust
- egg wash: 1 large egg + 1 teaspoon of water beaten
- coarse sugar for sprinkling if desired
Instructions
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Remove one disc of pie crust from the refrigerator, roll it out, and line a 9″ plate with the crust. Chill the lined plate while you prepare the lattice strips.
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Roll the second disc into a 12″ circle. Mark 1″ increments across the diameter and cut along the marks to create twelve 1″ strips. Chill if the dough softens.
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Pour your pie filling into the prepared pie plate and spread it evenly.
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Lay every other strip (2, 4, 6, 8, 10, 12) vertically across the filled pie. Use the folding method described above to weave the remaining strips over and under to form the lattice.
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Gather and pinch the top strips together with the bottom crust; flute the edges. Chill the assembled pie for 30 minutes.
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Preheat the oven while the pie chills. Brush the pie with egg wash (1 large egg + 1 teaspoon water, beaten) and sprinkle coarse sugar if desired. Place the pie on a baking sheet and bake according to your recipe until the filling bubbles through the lattice.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Variations in ingredients and quantities will change the estimates.