How to Layer Pie Crust

Milk brushed on the top crust will yield a golden crust.

Pastry chefs often call a layered pie crust a lattice. This refers to a woven pattern on the top layer of crust above the filling. It adds a decorative finishing touch to your pastry. The traditional method involves weaving strips of pie dough across the filling. Beginners may wish to take a simpler approach and simply lay down several dough strips arranged vertically, followed by strips arranged horizontally on top.

Things You'll Need

• Dough
• Flour
• Rolling pin
• Ruler
• Knife
• Wax paper
• Butter

Instructions

1. Let your dough stand at room temperature for about 15 minutes, if you stored it in the refrigerator.

2. Sprinkle flour on a surface and roll the dough on it until it is about 1/8 inch thick. The dough should be in a rough rectangle shape, about 11 by 14 inches large.

3. Place a clean ruler on top of the dough and use a knife to cut strips lengthwise. You should have 10 strips that are about 3/4 inch wide.

4. Lay down five strips of dough on top of the pie's filling. Space them at even intervals.

5. Trim the edges of the strips to fit the size of the pie, if needed.

6. Grasp the tops of the second and fourth strips and gently fold them back until the fold reaches just past the middle of the pie.

7. Arrange a sixth strip of dough across the middle of the pie, at right angles to the first strips. Lay down two more strips at roughly even intervals, working toward the top of the pie.

8. Straighten the second and fourth strips that you folded back so that they lie on top of the new strips.

9. Spin the pie halfway around and repeat this lattice pattern for the other half of the pie, using the remaining two strips of dough.

10. Pinch the edges of the strips and the bottom crust together, working around the diameter of the pie.

Tips & Warnings

• If the dough sticks to your rolling pin despite the flour, place the dough between two sheets of wax paper and then roll it out.

• Roll the dough by beginning in the middle and moving outwards to all edges.

• Brush a thin layer of melted butter on the bottom layer of the pie crust before adding the filling, if the filling will be juicy. This helps prevent a soggy crust.

References

• "Fine Cooking"; Making Lattice-Top Fruit Pies; Rose Levy Beranbaum; June 2004
• Purdue University: Pies

Resources

• Utah State University Cooperative Extension: Solving the Pie Puzzle