Lattice Pie Crust
There’s something undeniably charming about a homemade pie, especially when it’s topped with a beautifully woven lattice crust. Not only does a lattice pie crust enhance the visual appeal of any pie, but it also allows steam to escape while showcasing the delicious filling underneath. Whether you’re preparing a classic apple pie, a vibrant berry medley, or a rich pumpkin pie, mastering the art of the lattice crust will elevate your baking game. This reliable recipe for a double pie crust will leave your friends and family in awe of your baking prowess.
Why This Recipe Is Reliable
This lattice pie crust recipe is foolproof, ensuring that even novice bakers can achieve stunning results. By using a simple combination of flour, butter, and water, this crust provides a flaky texture that perfectly complements any filling. The step-by-step instructions are straightforward, making the process accessible and enjoyable. Plus, with a few handy tips and tricks, you’ll be creating picture-perfect lattice designs in no time.
Gather These Ingredients
To create your double pie crust, you’ll need the following ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and cubed
- 6 to 8 tablespoons ice water
For the filling of your choice, consider using:
- 3 cups fresh or frozen fruit (like apples, berries, or peaches)
- ¾ cup sugar (adjust based on the sweetness of your fruit)
- 2 tablespoons cornstarch (for thickening)
- 1 teaspoon cinnamon (for added flavor)
- 1 tablespoon lemon juice (to brighten the flavor)
Cook’s Kit
Before diving into the baking process, make sure you have the following tools on hand:
- Mixing bowl: A large bowl for combining ingredients.
- Pastry cutter or fork: For cutting butter into the flour.
- Rolling pin: Essential for rolling out the dough.
- Parchment paper: To prevent sticking while rolling out the dough.
- Pie dish: Choose a standard 9-inch pie dish.
- Sharp knife or pastry wheel: For cutting the strips for the lattice.
- Pastry brush: For applying egg wash or butter before baking.
Lattice Pie Crust, Made Easy
Now, let’s get started on creating that gorgeous lattice pie crust.
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, salt, and sugar. Whisk the dry ingredients together until well mixed. Next, add the chilled, cubed butter to the bowl. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter still visible.
Step 2: Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. You want the dough to come together without being sticky. Once the dough holds together when pinched, form it into a ball.
Step 3: Chill the Dough
Divide the dough in half and flatten each half into a disc shape. Wrap each disc in plastic wrap and refrigerate for at least one hour. Chilling the dough helps to relax the gluten and makes it easier to roll out later.
Step 4: Roll Out the Dough
Once chilled, remove one disc of dough from the refrigerator. On a lightly floured surface, roll it out into a circle about 12 inches in diameter, ensuring an even thickness. Carefully transfer the rolled-out dough to your pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
Step 5: Prepare the Filling
In a separate bowl, mix your chosen filling ingredients together. If using fruit, toss the fruit with sugar, cornstarch, cinnamon, and lemon juice. Pour the filling into the prepared pie crust, spreading it evenly.
Step 6: Create the Lattice Top
Roll out the second disc of dough in the same manner. Using a sharp knife or pastry wheel, cut the dough into strips about 1 inch wide. Begin placing the strips over the filling in one direction, leaving even spaces in between. Once you have laid down half of the strips, fold back every other strip and lay another strip of dough perpendicular to the first. Unfold the folded strips back over the new strip, creating a woven lattice pattern. Repeat until the pie is fully covered.
Step 7: Finishing Touches
Trim any excess dough hanging from the edges and crimp the edges to seal the pie. For a beautiful finish, brush the lattice crust and the edges of the pie with an egg wash made from one beaten egg mixed with a tablespoon of water. This will give your crust a lovely golden color when baked.
Step 8: Bake the Pie
Preheat your oven to 425°F (220°C). Bake the pie for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-40 minutes, or until the filling is bubbly and the crust is golden brown. If the edges of the crust begin to brown too quickly, cover them with strips of foil.
Seasonal Serving Ideas
A lattice pie crust is versatile and can be paired with a variety of fillings. Here are some seasonal serving ideas:
- Summer: Fresh berry pie (blueberries, raspberries, strawberries)
- Fall: Classic apple pie with cinnamon and nutmeg
- Winter: Warm spiced cranberry pie
- Spring: Rhubarb pie with a hint of ginger
Method to the Madness
Creating a lattice pie crust is all about technique and a bit of patience. Follow these tips for success:
- Keep everything cold: Chilling the ingredients and the dough helps to maintain a flaky texture.
- Don’t overwork the dough: Handle the dough as little as possible to prevent it from becoming tough.
- Use a sharp knife: For clean cuts when creating your lattice strips.
- Experiment with patterns: Feel free to try different lattice designs, like a double or triple weave, for added flair.
Save for Later: Storage Tips
If you have leftover pie or want to bake in advance, consider the following storage tips:
Once the pie is baked, cover it loosely with foil and store it at room temperature for up to 2 days. If you want to keep it longer, refrigerate for up to a week. For longer storage, slice the pie and freeze individual pieces wrapped tightly in plastic wrap and foil. Reheat in the oven when you’re ready to enjoy again!
Lattice Pie Crust FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to two days in advance. Just remember to keep it well-wrapped in the refrigerator until you are ready to use it.
What can I use as a filling besides fruit?
While fruit fillings are popular, you can also use savory fillings like chicken pot pie, quiche, or even a creamy custard for a sweet option.
How do I prevent my crust from getting soggy?
To prevent a soggy crust, consider blind baking the bottom crust for 10-15 minutes before adding the filling. Additionally, using a thick filling can help absorb excess moisture.
Can I freeze the pie before baking?
Yes! You can freeze the assembled pie before baking. Just wrap it tightly in plastic wrap and aluminum foil. Bake from frozen, increasing the baking time slightly.
That’s a Wrap
Creating a lattice pie crust is not only a delightful baking project but also a wonderful way to showcase your favorite fillings. With this reliable recipe and helpful tips, you can impress your family and friends with stunning pies that taste as good as they look. The next time you’re in the mood for baking, remember that a beautiful lattice pie crust is just a few steps away, ready to be filled with the flavors of the season. Enjoy the process, savor the results, and share your creations with loved ones!
Lattice Pie Crust
Ingredients
Equipment
Method
- In a large mixing bowl, combine the flour, salt, and sugar. Whisk together until well mixed. Add the chilled, cubed butter and cut into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently. Form the dough into a ball when it holds together.
- Divide the dough in half, flatten each half into a disc, wrap in plastic, and refrigerate for at least one hour.
- Roll out one disc into a circle about 12 inches in diameter, transfer to the pie dish, and trim excess dough.
- Mix filling ingredients in a separate bowl and pour into the prepared crust.
- Roll out the second disc, cut into strips, and create a lattice top over the filling.
- Trim excess dough, crimp edges, and brush with egg wash for a golden color.
- Preheat oven to 425°F (220°C). Bake for 15 minutes, then reduce to 350°F (175°C) and bake for an additional 30-40 minutes.
Notes
- Keep everything cold to maintain a flaky texture.
- Don’t overwork the dough to prevent toughness.
- Use a sharp knife for clean lattice cuts.
- Experiment with different lattice designs for flair.
