Description
This lattice pie crust offers delicious flavor and a beautiful presentation. Made with simple ingredients, it elevates any pie and impresses at gatherings.
Ingredients
Scale
- 2 discs of pie dough
- 1 pie filling
- 1 egg whisked with 1 tablespoon water or milk (for egg wash, optional)
Instructions
- Roll out one disc of pie dough to about â…›-inch thick, larger than the pie pan.
- Use a ruler to score lines 1 inch apart across the dough.
- Cut along the scored lines to create long strips, reserving the longest for the center.
- Position 5-6 strips over the pie filling, ensuring equal spacing.
- Fold every other strip back, leaving them in place.
- Lay a strip from the pile across the folded strips, near the edge.
- Return the original strips to their position over the new cross strip.
- Alternate the folding: fold another set back, add a cross strip, unfold, and repeat until reaching the edges.
- Trim excess crust to about 1 inch beyond the pie pan with kitchen shears.
- Fold the excess crust over itself and seal the ends with a gentle press.
- Decorate the edge of the crust as desired.
- Freeze the pie for 15-20 minutes, brush with egg wash if using, and bake.
Notes
You can add sugar to the egg wash for a sweeter glaze.
For best results, keep the pie dough chilled before working with it.
Experiment with different pie fillings to vary flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg