Description
This lattice pie crust adds an irresistibly charming touch to your pies. It’s made with simple ingredients and easy to follow steps, making it a delightful choice for homemade desserts.
Ingredients
Scale
- 2 discs pie dough
- 2 cups pie filling
- 1 egg whisked with 1 tablespoon water or milk for egg wash (optional)
Instructions
- Roll out one disc of pie dough into a circle larger than your pie pan, about ⅛-inch thick.
- Score lines 1 inch apart from edge-to-edge using a ruler and a knife.
- Cut along the scored lines to create long strips, saving the longest for the center.
- Lay 5-6 strips over the pie filling, parallel and spaced evenly.
- Fold back every other strip starting from the second strip.
- Place a strip from the remaining pile perpendicular to the first strips, near the folds.
- Return the folded strips to lay on top of the perpendicular strip.
- Fold back the other strips, lay another perpendicular strip, and unfold the strips again.
- Continue alternating until both edges are reached, laying strips spaced about ¾ to 1 inch apart.
- Trim the excess bottom crust and lattice strips to about 1 inch beyond the pie pan edge.
- Fold the edges up and over to seal the ends to the bottom crust.
- Press a decorative pattern into the edge of the crust to finish.
- Freeze for 15 to 20 minutes, brush with egg wash if desired, and bake.
Notes
Ensure the pie dough is cold for cleaner cuts.
Use a sharp knife or bench scraper for better precision.
Experiment with various fillings for different flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg