Learn how to weave strips of flaky, buttery pie crust into a classic lattice crust brushed with egg wash and sprinkled with sugar for a sparkly finish!
Pie Dough Filling Egg Sugar
1
Prepare a double crust, dividing the dough in two.
2
Shape each portion into a flat disc, wrap the dough in plastic wrap, and chill it in the fridge.
3
Roll one dough disc out, press it into a deep-dish pie plate, add pie filling, and refrigerate.
4
Roll out the second dough disc into a circle and cut it into 12 strips that are 1-inch wide.
5
Place 6 dough strips vertically across the filled pie, using shorter strips at edges and longer strips in the center.
6
Peel back every other strip to the pie edge, and place one horizontal strip over top. Then unfold the peeled-back strips.
7
Peel back the other 3 vertical strips. Place the next horizontal strip on top before folding back the peeled-back strips.
8
Repeat with the remaining strips, weaving the dough over and under until all of the dough strips are used.
9
Seal strips by pressing them against crust edges, trim excess dough with a knife, and crimp pie edges with a fork.
10
Chill the pie in the fridge for 30 minutes, then brush the crust with an egg wash and sprinkle coarse sugar before baking.
11
Use as desired, and enjoy!