Lattice Pie Tops Display Filling

Country women especially like to top their pies with a pastry lattice when the filling is colorful—cherries, for instance. For the same reason, this peek-a-boo topping is traditional for cranberry pies in Cape Cod communities.

Many farm women roll pastry slightly thicker than usual for a lattice top. That’s because the strips are easier to handle.

There are several ways to make the lattice. Here are a few of the favorites, including the new Wedge Lattice, developed in our Test Kitchens.

Lattice Pie Top: Line pie pan with pastry as described, leaving 1" overhang. Cut rolled pastry for top crust in strips ½" wide. Add filling to pastry-lined pan. Moisten rim of pie with water and lay half of the strips over the pie about 1" apart. Repeat with remaining strips, placing them in opposite direction in diamond or square pattern. Trim strips even with pie edge. Turn bottom crust’s overhang up over rim and ends of strips. Press firmly all around to seal strips to rim. Flute edge as desired.