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How to Assemble a Lattice Crust Pie
Appears in
Published 2020
Aside from looking pretty, lattice crusts allow a fruit filling to bubble and vent freely, which makes them perfect for juicier fillings, such as cherry, peach, and any other stone fruit, for that matter. Butter or lard pastry doughs are the easiest to use for a lattice crust, but with a little care you can make a vegan or gluten-free lattice crust as well. I don’t recommend the whole-wheat, rye, or corn pastry doughs for lattices because they’re more likely to break.
(1) After transferring your dough sheet into the pie pan, trim the bottom crust by running a knife all the way around the outer edge of the pan. Fill the shell with the filling, then use a pastry brush to gently brush water around the rim of the bottom crust. Incorporate the trimmings into your second disk of dough, then break that into two pieces. (2) Roll each piece into an oval about 10 inches (25 cm) long and 8 inches (20 cm) wide. One oval will make your vertical strips and the other will make your horizontal strips. Transfer the ovals onto wax paper and chill them in the fridge for about 10 minutes.