Get step-by-step instructions! Use this lattice topping for apple pie, peach pie, blueberry pie, or other favorite pies.
Prepare the dough:
1- Before starting the lattice top, roll out half of your pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about 1/2 inch. Refrigerate to chill while you work on the lattice. On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about 3 inches beyond the diameter of your pie dish). It's easier to work with the dough if it is chilled, so if the dough has softened too much, put the rolled-out piece on a flat cookie sheet and chill it in the refrigerator or freezer for a few minutes.
2- Cut the dough into even strips, 1/2 inch to 3/4 inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.
3- Fill your pie shell with the pie filling. Lay out 04 to 07 parallel strips of the pie dough on top of the filling with about 1/2 inch to 3/4 inch space between them. Fold back every other strip.
4- Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.
5- Now, take the parallel strips running underneath the perpendicular strip and fold them back over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.
6- Continue this process until the weave is complete over the top of the pie.
7- Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the trim of the shell over the edge of the lattice strips, and crimp to secure.
8- Bake the pie as directed in your recipe. Let cook for at least an hour before serving.