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Baked lattice crust pie.

How to Make a Lattice Pie Crust

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  • Author: Julianne Dell
  • Prep Time: 90 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: One 9" double crusted deep dish pie
  • Category: Pies
  • Method: Oven
  • Cuisine: American


Learn how to make a lattice pie crust! Weave strips of flaky, buttery pie crust into a classic lattice crust that bakes up golden and perfect in the oven.


  • 1 Double recipe of my Easy Pie Crust
  • Pie filling of your choice
  • 1 large egg
  • 1 tablespoon water
  • 3 tablespoons granulated sugar
  • Flour for dusting work surface


  1. Make a double recipe of my easy pie crust and split the pie dough into 2 even portions. Flatten each portion into a disc, wrap, and refrigerate for at least 60 minutes.
  2. On a lightly floured surface, roll out one disc of dough into an 11” circle. Place this into the bottom of a deep dish 9” pie plate, and fill with the pie filling of your choice. Do not trim any excess crust. Return to the refrigerator.
  3. Remove the second disc of dough and on a lightly floured surface roll it into a 12” circle at least 1/8-inch thick. Using a pizza cutter, pastry wheel, or sharp knife cut the circle into 12 even width strips about 1” wide.
  4. Place 6 of the strips, evenly spaced, vertically (from top to bottom) across the filled pie. Use the longer strips for the center of the pie and the shorter strips for the edges.
  5. Starting at one end of the pie, peel back every other strip until it is almost to the edge of the pie. Lay one of the shorter strips horizontally across the top edge of the pie. Then carefully pull the peeled back strips back down to the bottom of the pie.
  6. Next, peel back the other 3 vertical strips that did not get peeled back last time. Place down the second horizontal strip and replace the peeled-back dough strips.
  7. Repeat this process of alternating the vertical strips and placing them over the horizontal strips until all dough strips have been used. Once all strips have been placed, press the ends down into the edge of the pie plate to seal them to the bottom crust. Use a sharp knife to cut any excess dough from the edge of the pan and tightly crimp the edge using your hands or a fork. Chill in the refrigerator for at least 30 minutes.
  8. Brush the crust all over with egg wash and evenly sprinkle with sugar. Bake pie according to the pie filling recipe you are using, and until the crust is golden brown.