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Culinary School Friday: How to make a lattice pie crust
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Photo by Marcy Gaston
Lovers of pie everywhere always marvel at a pie made with a lattice crust. Perhaps they are looking in awe at the delicious fruit filling (cherry or apple) that is waiting to be devoured or maybe they are just genuinely curious about the crust. Whichever it is, a lattice pie crust is not that difficult to do, once you know the steps.
In Pie, the cookbook author, Ken Haedrich, gives the steps on how to make a lattice crust. Here is his recipe for an all-butter pastry and the instructions on how to do a lattice design. A Recipe for cherry pie utilizing this crust will be posted soon.
All Butter Pie Crust
- 2 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 sticks (1 cup; 8 ounces) butter, cold and cut into cubes*
- 1/2 cup cold water
Put the flour, sugar, and salt in a food processor; process for 30 seconds. Add the butter and process using on/off button for 30 seconds to produce coarse crumbs. With the motor running, add the water and process just until the dough starts to come together. Pour the dough out onto the counter and press into 2 disks. Wrap each disk in plastic wrap and refrigerate for an hour before rolling out.
One crust is rolled out and placed in the pie plate and the filling poured in.
Now, make the lattice crust (see pictures in the slideshow as a guide):
- Roll the top pie crust into a 12x10-inch rectangle. Cut into 8 strips about 1/4-inches wide.
- Lay 5 pastry strips vertically across the pie, evenly spaced.
- Fold strips 2 and 4 and lay another strip across the pie.
- Unfold the folded strips, then fold up strips 1, 3, and 5 on the other side of the pie.
- Place another strip perpendicular across the pie and unfold strips 1, 3, and 5.
- Fold the edges over and crimp decoratively.
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