To finish your pie nicely, you can make a lattice top for a pie crust.
- Roll out the dough as you would for a top crust, but make it a little wider than usual.
- With a paring knife or a lattice cutter, cut strips of even width; you can make wide or skinny strips, as you wish.
- Pick up one of the longer strips from the center (use the dough scraper) slowly and carefully, and lay it across the middle of your pie.
- Then take a second long strip and place it in the opposite direction across the top of the pie, so you create a cross on top.
- Take another of the longer strips, and place it parallel to one of the others already on top.
- Still working with your longer strips, place another in the opposite direction of the last one, parallel to its neighbor strip.
- Now comes the time when you need to start weaving, so take stock and understand the pattern. Pull back one of your strips on the pie halfway across its diameter, place down the new strip, then return the folded strip into initial place. You’ll create an “over, under” system.
- Continue folding strips on the pie halfway back as you lay a new one on top. When you have several strips on top, you will need to fold all of them back to get each new strip into place. Then pull the folded strips back to their full laid-out position.
- Trim the excess edges of the strips and bottom crust, but leave enough extra dough to roll the strips and bottom crust together in an underhand direction. This will give you a smooth edge.
- As with the crimping technique, run your fingers under the pie dish rim to make sure there’s no dough hanging beneath it. You can now simply roll the edge or crimp it for added effect.
- Brush the top with beaten egg. And no need to poke vent holes as the lattice gives the filling plenty of breathing space.
Don’t worry if a stripe break. Simply hide the broken part under the strip that lays across it.
There’s no need to make vent holes because the lattice gives the filling plenty of breathing space.