Lattice Pie Topping

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  1. Prepare any standard dough using two cups of flour. Divide the dough into halves with a knife.

  2. Roll out half of the dough. Line an eight- or nine-inch pie plate with the dough, pressing it against the bottom of the plate without stretching. Trim the dough evenly around the sides, leaving a one-inch border all around.

  3. Roll out remaining dough. Use a pastry cutter to cut the dough into strips about one-half inch wide.

  4. Spoon the filling into the pastry-lined pie plate. Arrange the dough strips over the filling at even intervals and weave over and under to make a lattice. Trim off the overhanging edges of the strips.

  5. Fold under the edges of the bottom dough. Use the forefingers to form a fluted edge, or use the tines of a fork to crimp the edge.

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