How To Create A Beautiful Lattice-Top Pie (Step-by-Step!)

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Tell me what’s more delightful than a freshly baked fruit pie….warm and oozing from the oven! It’s a sight to behold and an aroma that has you salivating in an instant. And guess what? It’s actually very easy to create, once you grasp the basic concept.

Ingredients Needed for a Deep-Dish Lattice-Top Cherry Pie

1 batch of your favorite pie crust dough, or use refrigerated pie crusts from the grocer (I’ve posted my favorite pie crust recipe at the bottom of this post)

2 cans Wilderness Cherry Pie Filling, 21 oz. each, combined with ½ tsp. almond extract and ⅛ tsp. kosher salt

2 Tbs. unsalted butter, cut into small pieces

Lattice Top Cherry Pie

  1. Divide your batch of pastry dough in half and roll out one half into a large circle; sprinkle the top with a bit of flour.

Lattice Top Cherry Pie

  1. Now fold the dough in half (the flour keeps it from sticking together) and place the dough into a deep dish pie plate.

Lattice Top Cherry Pie

  1. Unfold the dough, and gently press it down into the pie plate, letting the pie crust hang over the edge of the pie plate. Fill the pastry crust with cherry pie filling, then dot with butter.Lattice Top Cherry Pie
  2. Now roll out the second half of your pastry dough, but this time into more of a rectangular shape, which keeps all the strips about the same length. Cut dough into strips about ¾” wide. (A pizza cutter works slick for this task!)Lattice Top Cherry Pie
  3. Now to build the lattice! Place 5 strips of dough vertically onto the pie filling, leaving equal space in between each one.Lattice Top Cherry Pie
  4. Now fold back the center strip of dough along with each strip on either side; now place a strip of dough horizontally across the center of the pie filling .Lattice Top Cherry Pie
  5.  Now unfold the three strips, laying them over the horizontal strip. Fold back the inside two strips as shown above.Lattice Top Cherry Pie
  6. Lay a second horizontal strip across the pie filling.  Lattice Top Cherry Pie
  7. Unfold the inside two strips across the horizontal dough strip. (As you can start to see, you are now creating the weave that makes the lattice for your pie!)Lattice Top Cherry Pie
  8. Again, fold back the center dough strip and the two outside strips, placing a third dough strip horizontally across the pie filling once more.Lattice Top Cherry Pie
  9. Here, you’re ready to place your last horizontal dough strip across the pie filling, unfolding the the center two strips of dough over the top of it….see the next photo to see this completed.Lattice Top Cherry Pie
  10. Tah Dah! You’ve now completed half of the lattice top!Lattice Top Cherry Pie
  11. Now turn the your pie 180 degrees and start the entire process again to finish the lattice top.
  12. Once the lattice is completed, trim the edges of the pie, pressing the dough together to seal them all around the outer edge of the pie.Lattice Top Cherry Pie
  13. Now fold the dough under, crimping the outer edge to  create a decorative crust all the way around the pie, as shown. Using a silicone brush, gently dab a bit of milk onto the lattice top.Lattice Top Cherry Pie
  14. Sprinkle lattice top with a bit of granulated sugar. Meanwhile, preheat the oven to the 375 degrees F.
  15. Bake the pie, uncovered, on the center rack of the preheated oven for 30-35 minutes, or until crust is golden brown and filling is oozing up through the lattice top….perfect! If you can, let pie cool before slicing.

Lattice Top Cherry Pie

As promised, below is my favorite recipe for pie crust dough; once I happened upon this recipe, I’ve never used another! You can work with this dough whether it’s room temperature or chilled, and it never falls apart when lifting it from your work surface to the pie plate – such a plus!!

 

Flaky Vodka Pie Crust
2 1/2 cups all-purpose flour
1-2 tsp. kosher salt
2 Tbs. granulated sugar
1/3 cup chilled lard, cut into chunks
12 Tbs. chilled unsalted butter, 1″ slices, divided use
1/4 cup chilled vodka (ice water may be substituted for vodka, if you prefer)
2-3 Tbs. ice water

Place flour, salt, and sugar into food processor bowl; pulse a few times to combine. Add lard and 4 Tbs. butter to bowl and pulse until mixture is a fine meal.

Add remaining 8 Tbs. butter and pulse until mixture has pea-size pieces. Drizzle vodka and water over mixture and pulse just until dough comes together in a large chunk on one side of the food processor bowl.

Remove dough from food processor bowl and divide in half. Shape each half into a fat, round, disc and wrap tightly in plastic wrap; use right away or store dough in the freezer. (To freeze, place wrapped dough discs into a freezer bag and seal. Pie crust dough may be frozen for up to six months.)

 

Let’s Get You Cookin’,
Chef Alli

Lattice Top Pie

Ingredients

  • 1 batch of your favorite pie crust dough or use refrigerated pie crust
  • 2 cans Wilderness Cherry Pie Filling 21 oz. each, combined with ½ tsp. almond extract and ⅛ tsp. kosher salt
  • 2 Tbs. unsalted butter cut into small pieces

Instructions

  1. Divide your batch of pastry dough in half and roll out one half into a large circle; sprinkle the top with a bit of flour.
  2. Now fold the dough in half (the flour keeps it from sticking together) and place the dough into a deep dish pie plate.
  3. Unfold the dough, and gently press it down into the pie plate, letting the pie crust hang over the edge of the pie plate. Fill the pastry crust with cherry pie filling, then dot with butter.
  4. Now roll out the second half of your pastry dough, but this time into more of a rectangular shape, which keeps all the strips about the same length. Cut dough into strips about ¾” wide. (A pizza cutter works slick for this task!)
  5. Now to build the lattice! Place 5 strips of dough vertically onto the pie filling, leaving equal space in between each one.
  6. Now fold back the center strip of dough along with each strip on either side; now place a strip of dough horizontally across the center of the pie filling .
  7. Now unfold the three strips, laying them over the horizontal strip. Fold back the inside two strips as shown above.
  8. Lay a second horizontal strip across the pie filling.
  9. Unfold the inside two strips across the horizontal dough strip. (As you can start to see, you are now creating the weave that makes the lattice for your pie!)
  10. Again, fold back the center dough strip and the two outside strips, placing a third dough strip horizontally across the pie filling once more.
  11. Here, you’re ready to place your last horizontal dough strip across the pie filling, unfolding the the center two strips of dough over the top of it….see the next photo to see this completed.
  12. Tah Dah! You’ve now completed half of the lattice top!
  13. Now turn the your pie 180 degrees and start the entire process again to finish the lattice top.
  14. Once the lattice is completed, trim the edges of the pie, pressing the dough together to seal them all around the outer edge of the pie.
  15. Now fold the dough under, crimping the outer edge to  create a decorative crust all the way around the pie, as shown. Using a silicone brush, gently dab a bit of milk onto the lattice top.
  16. Sprinkle lattice top with a bit of granulated sugar. Meanwhile, preheat the oven to the 375 degrees F.
  17. Bake the pie, uncovered, on the center rack of the preheated oven for 30-35 minutes, or until crust is golden brown and filling is oozing up through the lattice top….perfect! If you can, let pie cool before slicing.

 

Flaky Vodka Pie Crust

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1-2 tsp. kosher salt
  • 2 Tbs. granulated sugar
  • 1/3 cup chilled lard cut into chunks
  • 12 Tbs. chilled unsalted butter 1″ slices, divided use
  • 1/4 cup chilled vodka ice water may be substituted for vodka, if you prefer
  • 2-3 Tbs. ice water

Instructions

  1. Place flour, salt, and sugar into food processor bowl; pulse a few times to combine. Add lard and 4 Tbs. butter to bowl and pulse until mixture is a fine meal.
  2. Add remaining 8 Tbs. butter and pulse until mixture has pea-size pieces. Drizzle vodka and water over mixture and pulse just until dough comes together in a large chunk on one side of the food processor bowl.
  3. Remove dough from food processor bowl and divide in half. Shape each half into a fat, round, disc and wrap tightly in plastic wrap; use right away or store dough in the freezer. (To freeze, place wrapped dough discs into a freezer bag and seal. Pie crust dough may be frozen for up to six months.)




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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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