How to Make a Lattice Pie Crust

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!

What is a Lattice Pie Crust?

Pie Dough Filling Egg Sugar

Key Ingredients:


Prepare a double crust, dividing the dough in two.


Shape each portion into a flat disc, wrap the dough in plastic wrap, and chill it in the fridge.


Roll one dough disc out, press it into a deep-dish pie plate, add pie filling, and refrigerate.


Roll out the second dough disc into a circle and cut it into 12 strips that are 1-inch wide.


Place 6 dough strips vertically across the filled pie, using shorter strips at edges and longer strips in the center.


Peel back every other strip to the pie edge, and place one horizontal strip over top. Then unfold the peeled-back strips.


Peel back the other 3 vertical strips. Place the next horizontal strip on top before folding back the peeled-back strips.


Repeat with the remaining strips, weaving the dough over and under until all of the dough strips are used.


Seal strips by pressing them against crust edges, trim excess dough with a knife, and crimp pie edges with a fork.


Chill the pie in the fridge for 30 minutes, then brush the crust with an egg wash and sprinkle coarse sugar before baking.


Use as desired, and enjoy!

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