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Roll Out Dough & Cut Strips
See how easy it is to make a true lattice pie crust—with the top pie crust woven into a real crisscross of strips of dough—here. It involves actually weaving the strips together, not just placing them over one another. Sound fussy? Too complicated? Not at all! Start off with a double batch of pie crust (Flaky Pie Crust or Buttery Pie Crust are good options, but if you have a favorite already, use that).
Roll out one crust, line the pie tin, and add the filling. Meanwhile, roll out the second crust and cut it into about 1/2-inch thick strips (if you have a scalloped or pie crust roller, you can use that to make pretty scalloped-edged strips). You can either trust a steady hand to give you even-enough strips or use a ruler for perfectly straight and even strips.
They can be as fat or as thin as you like. You can even not make them even, if you like, for a modern look.Continue to 2 of 10 below.
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Lay Strips In One Direction
Lay strips—about 1/2 inch apart or so (you can lay them as thickly or sparsely as you like—it's your pie!) in one direction. It tends to be easiest to lay them perpendicular to yourself (so up and down).Continue to 3 of 10 below.
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Lift Up Every Other Strip
Lift up every other strip and fold each one half-way back onto itself.Continue to 4 of 10 below.
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Lay One Strip Across Pie
Chose a long strip (since it will need to cover the center of the pie) and lay it across the strips already on the pie (and perpendicular to them), just under where the lifted strips are folded.Continue to 5 of 10 below.
05 of 10
Unfold Strips Back Down
Lay the folded strips back down so they go over the strip you've laid across the other strips.Continue to 6 of 10 below.
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Repeat Laying & Folding
Then lift up and fold back the strips the last strip covered.Continue to 7 of 10 below.
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Add Another Strip of Dough
Lay another strip across the first set of strips.
Repeat folding every other strip, laying a new strip crosswise, and laying the folded strips back down until that half of the pie is covered.Continue to 8 of 10 below.
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Turn Pie and RepeatTurn the pie and repeat folding and laying on crust strips on the other half of the pie, being sure to fold back those strips that have just covered each time.Continue to 9 of 10 below.
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Trim Edges & Crimp
When you have covered the pie with a beautifully woven lattice top of strips, trim any excess from the edges and crimp edges of the pie into scalloped edges with your fingers, a pie crimper, or simply pinch the top crust and bottom crust edges together. See How to Crimp a Pie Crust for tips.Continue to 10 of 10 below.
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Ready to Bake!
Brush the crust with egg wash (an egg beaten until almost watery in texture) for a shiny finish. The pie is now ready to bake (according to the recipe). Let it cool thoroughly before serving for the best results and serve to an admiring crowd!
Once you know the technique, you can play with the weaving pattern endlessly, making herringbone, plaid, and other woven patterns, as well as varying the thickness of the strips of dough with which you make the pattern.
For more tips, see 10 Tips for Perfect Pie Crust.