Description
This lattice pie crust recipe is a delightful blend of flaky pie dough and your favorite filling. Crafted easily, it adds a stunning touch to desserts, making them a visual and tasty treat. Perfect for those seeking a homemade touch to their pies!
Ingredients
Scale
- 2 discs pie dough
- 2 cups pie filling
- 1 egg whisked with 1 tablespoon water (for egg wash)
Instructions
- Roll out one disc of pie dough into a circle or square larger than your pie pan, about ⅛-inch thick.
- Use a ruler or tape measure to score lines 1 inch apart across the dough with a bench scraper or knife.
- Cut along the scored lines to make long parallel strips, keeping the longest strips for the center.
- Place 5-6 strips on top of the pie filling, spaced evenly and parallel to one another.
- Fold back every other strip from one edge towards the center, leaving them folded in half.
- Lay a strip from the remaining pile perpendicular to the parallel strips, close to the fold's base.
- Return the folded strips back to their original position over the perpendicular strip.
- Fold back the other set of strips, placing another perpendicular strip ¾ inch to 1 inch away, then unfold the strips on top.
- Continue alternating by folding back one set, laying a cross-strip, and unfolding until reaching both edges.
- Trim excess dough and lattice strips to about 1 inch beyond the pie pan edge with kitchen shears.
- Fold the excess dough up and over itself to seal the lattice ends to the bottom crust.
- Press a decorative pattern on the crust edges to seal it.
- Freeze the assembled pie for 15 to 20 minutes, brush with egg wash if desired, and bake.
Notes
For a golden finish, brush the crust with egg wash before baking.
Ensure your dough is cold to make cutting strips easier.
Use various fillings such as fruits or custards for different taste experiences.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg