There’s something undeniably charming about a lattice pie crust – the intricate pattern not only adds a touch of elegance but also allows the delicious filling to peek through, creating a visual feast for the eyes. While it may seem like a complex technique, making a lattice pie crust is surprisingly achievable with a bit of patience and the right guidance! In this step-by-step guide, we’ll walk you through the process of creating a perfect lattice pie crust that will elevate your homemade pies to a whole new level.
TRY MAKING our GLUTEN FREE eggless PIE CRUST - YOU'LL LOVE IT!
I promise you’re going to fall in love with this easy flakey pie crust recipe that has a rich buttery flavour! With just 7 natural simple ingredients (NO SHORTENING HERE) this pie crust is not only free of gluten and eggs but also bursting with flavour and flakiness. With a vegan (dairy free) option, I hope absolutely everyone can enjoy an irresistible pie this holiday season! Try making the crust with our Cherry Cranberry Pie Filling! It is bound to become a new family favourite!
We included Amazon affiliate links below to our favourite tools for making pie dough!
INGREDIENTS and EQUIPMENT NEEDED
With a few very basic tools you can achieve a gorgeous lattice crust. Even with gluten free and egg free pie dough!
- 1 recipe of Easy Gluten Free Egg Free Pie Dough (enough for a double-crust pie)
- Filling of your choice (fruit, custard, or savoury – try our Cherry Cranberry Pie Filling!)
- Rolling pin
- Pizza cutter or Pastry cutter or sharp knife
- Ruler or pastry wheel (optional)
- Parchment paper
- Long bread knife (no sharp edge)
watch me make a lattice pie crust (video)
See me make a beautiful lattice top with her go-to pie crust recipe. I just know that you will love the irresistible flavour and I hope you’ll agree it’s the best pie crust ever! I hope everyone can enjoy a piece of pie no matter what their dietary needs!
If you enjoyed this video tutorial, please check out all of our video’s on our Youtube Channel. If you enjoy them, please subscribe to our channel on Youtube so you will be the first to know when we post a new video!
4 Easy steps: perfect lattice pie crust
Step 1: Roll out the Pie Dough
transfering pie dough to pie plate
Simply roll the second portion of the dough (1st portion was used for the pie crust base) on top of parchment paper, into a thin, even circle, approximately 1/8 inch thick. Roll it large enough that when you hold your pie plate over top of it, you can see the dough is larger than the plate.
Step 2: Cut the dough into even strips
Using a pizza cutter or a pastry wheel (and a ruler if you want perfectly even pieces), cut the rolled-out dough into even strips. The width of the strips can be adjusted to your preference, typically ranging from 1/2 to 1 inch (1.25 to 2.5cm).
Step 3: Loosen the dough from the parchment
Use a bench scraper to gently lift the dough off the parchment paper to ease the transferring process.
Step 4: Create the lattice (weave pattern)
1. Arrange Horizontal Strips
- Using a long bread knife, gently each piece of dough 1 at a time. Start in the middle with the longest strip.
- Lay half of the strips horizontally over the filled pie, leaving even spaces between each strip. Using every other strip allows for perfect length.
- Ever so gently, fold back every other strip halfway creating a large loop.
2. Weave Vertical Strips
- Using the long bread knife, take the longest strip of dough that is left, and weave it under the first horizontal strip, over the next, under the following. Slowly lift one horizontal piece at a time, either gently, fold back the horizontal strips over the vertical one or lift each one using your fingers (see video).
- Continue alternating and weaving until the lattice pattern is complete.
Step 5: Seal and Trim
Trim any excess dough hanging over the edges of the pie dish. Press the edges of the lattice and bottom crust together to seal them, creating a cohesive crust. Using plastic wrap really helps to create a smooth finish without risking breaking the dough! Then either flute the edge (as pictured below) or crimp it by pressing down with a fork or a finger in a visually appealing manner to create a beautifully patterned finish.
Tips for Creating the Perfect lattice pie crust
- If your using my gluten free eggless pie dough and the dough seems really crumbly, simply push back into a ball and roll it out again (careful not to handle it to much).
- Use a pizza (or pastry) cutter to easily cut straight even strips. You can even use a ruler to make them perfectly even if desired (I never do).
- Use a bench scraper to loosen strips from parchment paper and ease in the transferring process.
- Use a long knife (like a bread knife) to easily lift strips without breaking them!
- When transferring your strips, use every 2nd strip to help align the length of the strips to the radius of your pie.
- Alternate sides when transferring the strips to create the perfect length strips!
- Use your long knife to help weave the delicate dough.
- Think of an over-under pattern. Lifting or folding every second strip to create the lattice pattern.
- Fold the strips ever so gently and use a large loop. This will help avoid cracking. If the dough is cracking to quickly, it may have either warmed up to much (place it in the fridge for 5 mins) or need to be rolled out again. Using your knife to weave helps avoid this problem.
HOW TO FLUTE A PIE CRUST
Fluting a pie crust is the decorative crimping or pinching of the edges of the crust to create a visually appealing, inviting and traditional finish. Enjoy the process and the beautiful result! I’ve created a step-by-step guide on how to flute a pie crust, check it out!
pie recipes to try with a lattice pie crust
I am working hard to get all of my families favourite pie recipes added to my website. Coming soon you’ll find links to:
- Cherry Cranberry Spice Pie – a tasty twist on a classic original
- Classic Apple & Cinnamon Pie
- Chicken Pot Pie
- Veggie Coconut Curry Pie
- Mini pies for a hot lunch
- How to flute the edges of your pie – it is so easy!
Make your favourite pie Gluten Free this holiday season!
BRING THE PERFECT DESSERT!
If you are heading to a loved ones for the holidays, and have someone living with dietary restrictions, they will be absolutely tickled! Just this small effort will truly mean the world to your loved one, the perfect gift!
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Easy Gluten Free Pie Crust Recipe
How to make a Lattice Pie Crust - with Gluten Free Egg Free Dough
Equipment
- 1 Long bread knife or similar
- 1 Pizza Cutter or Pastry Wheel
Materials
- 1 Recipe Easy Gluten Free Pie Crust
Instructions
1. Roll out the Pie Dough
- Roll the second portion of the dough (1st portion was used for the pie crust base) on top of parchment paper, into a thin, even circle, approximately 1/8 inch thick (slightly larger than your pie plate).
2. Cut the dough into even strips
- Using a pizza cutter or a pastry wheel (and a ruler if you want perfectly even pieces), cut the rolled-out dough into even strips. The width of the strips can be adjusted to your preference, typically ranging from 1/2 to 1 inch (1.25 to 2.5cm).
3: Loosen the dough from the parchment
- Use a bench scraper to gently lift the dough off the parchment paper to ease the transferring process.
4: Create the lattice (weave pattern)
Arrange horizontal strips:
- Using a long bread knife, gently lift each piece of dough, 1 at a time. Start in the middle with the longest strip. Lay half of the strips horizontally over the filled pie, leaving even spaces between each strip. Using every other strip allows for perfect length. Ever so gently, fold back every other strip halfway creating a large loop.
Weave vertical strips:
- Using the long bread knife, take the longest strip of dough that is left, and weave it under the first horizontal strip, over the next and under the following. Slowly lift one horizontal piece at a time, either gently, fold back the horizontal strips over the vertical one or lift each one using your fingers (see video). Continue alternating and weaving until the lattice pattern is complete.
5: Seal and Trim
- Trim any excess dough hanging over the edges of the pie dish. Press the edges of the lattice and bottom crust together to seal them, creating a cohesive crust. Then either flute the edge (see above post) or crimp it by pressing down with a fork or a finger in a visually appealing manner to create a beautifully patterned finish.
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One Response
I hope you find this how to guide helpful! Please let me know if you have any questions♡