I wrote a Pie Crust Tutorial that demystifies lattice weaving with a handful of clever tricks and visuals that make the finished pattern look impossibly crisp.

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I love the look of a perfectly woven top, that classic Americana finish, and I promise you, weaving a lattice crust is less scary than it seems. With good all purpose flour and cold unsalted butter the dough behaves way better than you expect, but you will mess up a strip or two the first time, that is normal.

I even paused a Lattice Pie Crust Video to copy a pattern and later searched an Easy Pie Lattice for inspiration. Stick with a couple simple tricks and you’ll make a pie that looks like you spent hours, even if you didnt.

Ingredients

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All purpose flour gives carbs and structure to crust, low fiber and modest protein.
Butter adds richness and flakiness, mostly fat and calories, little nutrients.
Shortening boosts flakiness and shelf life, its pure fat, no fiber or protein.
Apples bring natural sweetness, fiber and vitamin C, give tartness if not sweet.
Brown sugar sweetens filling, adds caramel notes, mostly simple carbs and calories.
Cornstarch thickens juices without changing flavor, pure carbohydrate, gluten free.
Lemon juice gives brightness and acidity, helps balance sweetness and keeps apples fresh.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour, plus extra for dusting

1 tsp salt

1 tbsp granulated sugar (for crust)

1 cup (226 g) unsalted butter, very cold, cut into small cubes

1/2 cup (113 g) vegetable shortening, cold, optional but gives flakiness

6 to 8 tbsp (90 to 120 ml) ice cold water

1 large egg (for egg wash)

1 tbsp milk or water (to mix with egg for wash)

6 to 7 cups sliced apples (about 1 1/2 to 2 lb or 6 medium apples), peeled cored and sliced

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

2 tbsp cornstarch (or 1/4 cup all purpose flour) for thickening

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tbsp lemon juice

1/4 tsp salt (for filling)

2 tbsp unsalted butter cut into small pieces (to dot filling)

coarse sugar for sprinkling, about 1 tbsp optional

How to Make this

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1. Make the dough: In a large bowl stir together 2 1/2 cups (312 g) all purpose flour, 1 tsp salt and 1 tbsp granulated sugar. Cut in 1 cup (226 g) very cold unsalted butter (small cubes) and 1/2 cup (113 g) cold vegetable shortening if using, until the mixture looks like coarse crumbs with pea sized bits of butter. Drizzle in 6 to 8 tbsp (90 to 120 ml) ice cold water a tablespoon at a time until the dough just comes together. Divide into two discs, wrap in plastic and chill at least 1 hour.

2. Prep the filling: Toss 6 to 7 cups sliced apples (about 1 1/2 to 2 lb) with 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 2 tbsp cornstarch (or 1/4 cup flour), 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp lemon juice and 1/4 tsp salt. Let sit 10 minutes so juices begin to mingle.

3. Preheat and roll: Preheat oven to 425°F (220°C). Lightly flour your work surface and roll one chilled dough disc into a 12 inch circle for the bottom crust. Ease it into a 9 inch pie pan, letting excess hang over the edge. Chill in the fridge while you roll the top.

4. Fill the pie: Pour the apple mixture into the chilled bottom crust and dot with 2 tbsp unsalted butter cut into small pieces. This keeps the filling rich and gives little buttery pockets.

5. Cut top strips: Roll the second dough disc into about a 12 inch circle. Using a sharp knife or pizza cutter cut strips about 3/4 to 1 inch wide. You should get roughly 10 to 12 strips depending on width.

6. Weave the lattice: Lay half the strips vertically across the filled pie, spaced evenly. Fold back every other vertical strip about halfway and lay one horizontal strip across the center. Unfold the folded strips over it. Now fold back the alternate vertical strips and add the next horizontal. Repeat until you’ve woven a lattice top. Don’t stress if it looks a little rustic, that’s charming.

7. Finish the edges and chill: Trim the strips so they match the edge, fold the overhang under the bottom crust and crimp or flute to seal. Pop the pie in the fridge for 15 to 20 minutes to firm the butter so the crust keeps its shape.

8. Egg wash and sugar: Whisk 1 large egg with 1 tbsp milk or water and brush lightly over the lattice and rim. Sprinkle about 1 tbsp coarse sugar if you like extra sparkle and crunch.

9. Bake and cool: Bake at 425°F for 20 minutes, then reduce oven to 375°F and bake another 35 to 45 minutes until the crust is deep golden and the filling is bubbling. If the edges brown too fast cover them with foil. Let the pie cool at least 2 hours so the filling sets before slicing, serve warm with ice cream if you want.

Equipment Needed

1. Large mixing bowl, big enough for the dough and to toss the apples
2. Pastry blender or food processor, to cut cold butter and shortening into the flour (a fork works in a pinch)
3. Measuring cups and spoons for dry and wet ingredients
4. Rolling pin, and extra flour for dusting the work surface
5. 9-inch pie pan (metal or glass)
6. Sharp knife or pizza cutter, to cut strips and trim edges
7. Pastry brush for the egg wash
8. Spatula or bench scraper, to lift dough and clean the board
9. Rimmed baking sheet to catch drips while baking
10. Wire cooling rack, so the pie can cool and the bottom won’t get soggy

FAQ

Q: How can I stop the bottom crust from getting soggy? A: Precook the bottom crust a little for 5 minutes at 425 F before adding filling, or brush the bottom with a thin layer of beaten egg and bake 2 minutes to seal it, also drain very wet apple juices off before filling.

Q: What apples are best for this pie? A: Use firm apples that hold shape like Granny Smith, Honeycrisp, or Braeburn, or a mix of sweet and tart. Stay away from apples that turn to mush.

Q: Can I make the pie ahead and freeze it? A: Yes. Assemble the pie, do not egg wash, wrap tightly and freeze up to 1 month. Bake from frozen adding about 20 extra minutes to the total bake time, until filling bubbles.

Q: My lattice top keeps shrinking during baking, what do I do? A: Chill the whole pie in the fridge for 20 minutes before baking so the fat firms up, that helps reduce shrinkage. Also avoid overworking dough when rolling.

Q: Can I use all butter instead of shortening? A: Yes you can. All butter gives more flavor but a mix of butter and shortening gives extra flake. If you use all butter keep it very cold and handle quickly.

Q: How do I know the filling is done? A: Look for the filling to bubble through the lattice in several spots and the crust to be a deep golden. The juices need to boil so the cornstarch or flour can thicken.

How To Make A Lattice Pie Recipe Substitutions and Variations

All purpose flour: swap for pastry flour 1:1 for a more tender crust, or use a gluten free 1:1 all purpose blend with xanthan gum (use same weight as the AP called for).
Butter / shortening: skip the shortening and use all cold unsalted butter (use same weight) for richer flavor, or use cold lard or solid coconut oil 1:1 for similar flakiness though coconut may add a faint coconut note.
Cornstarch (thickener): replace 2 tbsp cornstarch with 1/4 cup (about 32 g) all purpose flour, or use 2 tbsp arrowroot or tapioca starch 1:1 for a clearer, glossy filling; arrowroot works especially well with fruit.
Egg wash: use milk or heavy cream instead (same volume) for browning and shine, or use 1 to 2 tbsp aquafaba for a vegan glaze — whole milk or cream gives the best color though.

Pro Tips

1. Keep everything cold, seriously. Cold butter, cold shortening and ice cold water make flaky layers, so work fast, chill the dough if it starts to feel warm and even pop the cut lattice strips in the freezer for 10 minutes before weaving if they get soft. A quick chill keeps the butter solid so the crust puffs instead of melts into a sad flat crust.

2. Use a mix of apple types and cut the slices consistent. A tart firm apple plus a sweeter crisp one gives the best flavor and texture, and aim for even thickness so some pieces dont turn to mush while others stay crunchy. If your apples are super sweet taste the tossed filling before baking and cut back on sugar if needed.

3. Pick the right thickener for what you want. Cornstarch gives a clearer glossy filling and sets quicker, flour can be a little pasty, and quick tapioca or instant tapioca is forgiving if your apples release a ton of juice. Also letting the tossed apples sit 10 minutes before filling helps the juices mingle so you can see if you need more thickener.

4. Catch the drips and protect the edges. Bake the pie on a rimmed baking sheet to save your oven, and after the first half hour tent the rim with foil if it’s getting too brown. Rotate the pie once during the lower-temp bake so it browns evenly, and look for active bubbling from the center as the true doneness sign.

5. Let it rest, and slice cool for cleaner pieces. The filling keeps cooking and firms up as it cools, so if you want pretty slices wait at least a couple hours. If you must serve warm, serve a wedge then let the rest sit so you dont end up with a runny mess on the plate.

How To Make A Lattice Pie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I wrote a Pie Crust Tutorial that demystifies lattice weaving with a handful of clever tricks and visuals that make the finished pattern look impossibly crisp.

Servings

servings

Calories

682

kcal

Equipment: 1. Large mixing bowl, big enough for the dough and to toss the apples
2. Pastry blender or food processor, to cut cold butter and shortening into the flour (a fork works in a pinch)
3. Measuring cups and spoons for dry and wet ingredients
4. Rolling pin, and extra flour for dusting the work surface
5. 9-inch pie pan (metal or glass)
6. Sharp knife or pizza cutter, to cut strips and trim edges
7. Pastry brush for the egg wash
8. Spatula or bench scraper, to lift dough and clean the board
9. Rimmed baking sheet to catch drips while baking
10. Wire cooling rack, so the pie can cool and the bottom won’t get soggy

Ingredients

2 1/2 cups (312 g) all purpose flour, plus extra for dusting
1 tsp salt
1 tbsp granulated sugar (for crust)
1 cup (226 g) unsalted butter, very cold, cut into small cubes
1/2 cup (113 g) vegetable shortening, cold, optional but gives flakiness
6 to 8 tbsp (90 to 120 ml) ice cold water
1 large egg (for egg wash)
1 tbsp milk or water (to mix with egg for wash)
6 to 7 cups sliced apples (about 1 1/2 to 2 lb or 6 medium apples), peeled cored and sliced
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 tbsp cornstarch (or 1/4 cup all purpose flour) for thickening
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice
1/4 tsp salt (for filling)
2 tbsp unsalted butter cut into small pieces (to dot filling)
coarse sugar for sprinkling, about 1 tbsp optional

Directions

Make the dough: In a large bowl stir together 2 1/2 cups (312 g) all purpose flour, 1 tsp salt and 1 tbsp granulated sugar. Cut in 1 cup (226 g) very cold unsalted butter (small cubes) and 1/2 cup (113 g) cold vegetable shortening if using, until the mixture looks like coarse crumbs with pea sized bits of butter. Drizzle in 6 to 8 tbsp (90 to 120 ml) ice cold water a tablespoon at a time until the dough just comes together. Divide into two discs, wrap in plastic and chill at least 1 hour.
Prep the filling: Toss 6 to 7 cups sliced apples (about 1 1/2 to 2 lb) with 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 2 tbsp cornstarch (or 1/4 cup flour), 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tbsp lemon juice and 1/4 tsp salt. Let sit 10 minutes so juices begin to mingle.
Preheat and roll: Preheat oven to 425°F (220°C). Lightly flour your work surface and roll one chilled dough disc into a 12 inch circle for the bottom crust. Ease it into a 9 inch pie pan, letting excess hang over the edge. Chill in the fridge while you roll the top.
Fill the pie: Pour the apple mixture into the chilled bottom crust and dot with 2 tbsp unsalted butter cut into small pieces. This keeps the filling rich and gives little buttery pockets.
Cut top strips: Roll the second dough disc into about a 12 inch circle. Using a sharp knife or pizza cutter cut strips about 3/4 to 1 inch wide. You should get roughly 10 to 12 strips depending on width.
Weave the lattice: Lay half the strips vertically across the filled pie, spaced evenly. Fold back every other vertical strip about halfway and lay one horizontal strip across the center. Unfold the folded strips over it. Now fold back the alternate vertical strips and add the next horizontal. Repeat until you’ve woven a lattice top. Don’t stress if it looks a little rustic, that’s charming.
Finish the edges and chill: Trim the strips so they match the edge, fold the overhang under the bottom crust and crimp or flute to seal. Pop the pie in the fridge for 15 to 20 minutes to firm the butter so the crust keeps its shape.
Egg wash and sugar: Whisk 1 large egg with 1 tbsp milk or water and brush lightly over the lattice and rim. Sprinkle about 1 tbsp coarse sugar if you like extra sparkle and crunch.
Bake and cool: Bake at 425°F for 20 minutes, then reduce oven to 375°F and bake another 35 to 45 minutes until the crust is deep golden and the filling is bubbling. If the edges brown too fast cover them with foil. Let the pie cool at least 2 hours so the filling sets before slicing, serve warm with ice cream if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.