A lattice-topped pie is a great way to make a simple pie fancy (and impress others with your baking prowess) because it looks much more complicated than it is. Making a lattice top is not difficult, but it does take some practice.
A lattice is a deceptively-easy way to impress people. Just slice the top crust, then criss-cross it on top of the pie.
Lattice - an interwoven open-mesh frame made by crisscrossing strips to form a pattern
Step 1: Prepare the dough for a basic 9” double pie crust. It should be chilled at least an hour before you begin rolling it out and making your lattice.
Step 2: On a lightly floured surface, roll the dough into a circle, as though preparing a bottom crust. Transfer the dough to a small cutting board, baking sheet, or other rimless pan that will fit in your refrigerator.
Step 3: Cut the dough into strips. Don’t worry about the exact measurement, just make sure they’re uniform. You can use a sharp knife, pizza cutter, textured-edged pastry wheel, or any other cutting implement available that won’t stretch or pull the dough. To ensure a straight cut, it’s helpful to use a ruler as a guide. The width of the strips (and the degree of the angle) is a matter of personal taste and artistic expression – thinner strips and diagonal angles add elegance, while wider strips set further apart and perpendicular arrangement give a more rustic look.
Step 4: Cover the pastry strips with wax (or parchment) paper and plastic wrap and place the pan of dough in the refrigerator while you prepare the rest of the pie.
Step 5: When you’re ready to add the top crust to your pie, moisten the rim of the pie with a small amount of water. Start with the longest strip and lay across the center of the pie, then lay parallel strips, spaced apart.
Lay another long strip across the center of the pie in a different direction, weaving over and under the strips you just lay down. (The acuteness of the angle will determine the look of your lattice – a 90 degree angle will produce a square lattice, while a 45-degree angle will produce a diamond pattern.)
“Simplicity is the ultimate sophistication.”
Leonardo Da Vinci
Continue laying the rest of the cross strips, weaving them in an over-under pattern.
Take care not to pull or stretch the strips. (For added flair, the strips can be twisted.) Once the weave is in place, crimp the ends of the strips firmly to the lip of the pie and trim away any excess dough.