Diagonal Lattice Top for a Pie

Appears in

Published 2014

Roll the dough for the top crust into a square a little longer than the diameter of the tin’s top.
Use a sharp pastry wheel, plain or serrated, to cut the square into strips 1.25cm wide.
Arrange one of the strips across the centre of the filled pie .
Place more strips parallel to the first one and equidistant from each other on both sides of the centre strip .
Turn the pie 45° and arrange another strip across the diameter, at an angle to the first strips .
Repeat step 4.
Use a dough scraper or the back of a knife to sever the strips at the edge of the tin.
Use your thumb to press the ends of the strips securely against the edge of the bottom crust, then use a dough scraper or the back of a knife to even up the rim.
Flute the edge of the pie as described if you wish; I think it looks better when left plain.

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

The licensor does not allow printing of this title