To me, the fear of pie dough is irrational. Maybe it’s because I grew up playing with Play-Doh and understand the mutability of dough; maybe it’s because I have the tactile sense within me.
I also think that one of the most beautiful things about homemade pie, and especially homemade pie crust, is that it shows the handiwork of the person who made the pie.
You can truly see the craft in each crimp and fold of the crust, something that an assembly-line pie could never replicate.The imperfections make it more special.
So I never worry about making my pies look *perfect*—instead, I prefer to add a little creative flair.
Whether it’s cutting out pie dough shapes with cooking cutters or topping with a lattice pie crust, my pies are always a little quirky, and that’s exactly how I like them.
To that end, here’s how to make lattice pie crust, Casey-style. It’s a simple weaving pattern that uses my favorite basic homemade pie dough that never steers me wrong.
My weapon of choice is a 5-wheel stainless steel cutter, which also gets a workout when making homemade pasta.
If you’ve never tried to make lattice pie crust before, you can practice with Play-Doh until you have the hang of the weaving pattern down. Then you can keep playing with your own pies and enjoy the fruits of your labor.
(Have I made that joke before? I feel like I definitely have.)
Watch the video for a step-by-step tutorial on how to make lattice pie crust, and then try it out with one of my favorite pie recipes.
- 1 batch foolproof pie crust
- your favorite pie filling
- 1 egg mixed with 1 tablespoon water for egg wash
- turbinado sugar for sprinkling
- Make 1 batch foolproof pie crust, which gives you two discs of dough for a double-crust pie.
- Roll out one round of dough, place in the pie plate, and add your filling.
- Roll out the second round of dough and slice into 1-inch strips with a pastry cutter or a 5-wheel stainless steel cutter.
- Place 5 strips of dough vertically across the pie filling.
- Gently fold 2 strips back to expose the filling.
- Place 1 strip of dough horizontally so it covers the dough strips that were not folded back.
- Unfold the vertical strips, then fold the other 3 vertical strips back to expose a new area of filling.
- Place another strip of dough horizontally, starting to create the lattice weave pattern
- Repeat, alternating which sets of vertical dough strips you fold back, until the entire pie is complete.
- Brush the dough with egg wash.
- With a paring knife, cut the excess dough from around the edge of the pie pan.
- Fold the edges of the pie dough in to seal, then crimp the edges decoratively if desired.
- Bake as directed.
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