Lattice Pie Crust

Master the art of weaving a classic lattice pie crust with this comprehensive guide that covers everything from dough making to troubleshooting.

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Whisk flour, salt, and sugar.
Cut in butter until pea-sized bits remain.
Add ice water one tablespoon at a time until dough barely comes together.
Form two discs, wrap, and chill for 1 hour.
Prepare your fruit filling while dough chills and preheat oven to 375°F (190°C).
Roll one disc on a lightly floured surface to a circle about 12–13 inches across and 1/8 inch thick.
Roll the second dough disc to similar thickness and cut strips lengthwise.
Lay and weave the strips over the filled pie.
Trim and crimp the edges of the pie crust.
Brush with egg wash and bake for 45–60 minutes.
Let pie cool for at least 2 hours before serving.

For best results, keep the dough and tools cool while working. Use a mix of butter and shortening for a richer flavor.