It’s week 2 of our Friday Pie Day series and today we’re all about the lattice crust. Don’t worry, it’s easier than it looks!
Tips for making a beautiful lattice crust:
1. You can add a lattice top to almost any pie recipe. Fruit pies are especially pretty.
2. Patience is key. This pie making technique takes a little extra time and concentration, but it’s totally worth the effort.
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3. Start with a double pie crust recipe. Roll out 1 disc for the base, fill it, and refrigerate. Roll out the other disc for the lattice top and cut into long strips. You can decide how wide or narrow you’d like the strips to be, 1/2 to 1 inch is ideal. You can cut freehand or use a straight edge as a guide, or try a pizza wheel or even a pastry/ravioli wheel for a decorative edge.
4. When in doubt, chill. Just like we discussed last week, if the dough starts to warm up at any point in the process, just refrigerate for 10 to 15 minutes before proceeding. And be sure to chill your lattice-topped pie at least 15 minutes before baking.
5. “Be happy and make pie.” These are the wise words of Kate McDermott, the Bob Ross of pie making.
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LATTICE-TOP BLACKBERRY PIE
Serve this luscious pie with vanilla or cinnamon ice cream or lightly sweetened whipped cream —or both! Keep in mind that berries vary in sweetness, so you’ll need to adjust the amount of sugar added accordingly.
- Pastry dough
- 6 cups blackberries (1 3/4 lb)
- 1 to 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 tablespoon quick-cooking tapioca
- 1 egg white, lightly beaten
- 1 tablespoon sanding (coarse) or granulated sugar
Make pastry dough. Place a baking sheet in lower third of oven and preheat to 400°F. Toss together berries, granulated sugar to taste, cornstarch, butter, lemon juice, water, and tapioca. Let stand, tossing occasionally, 20 minutes. Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out top. Roll out remaining piece of dough into a roughly 16- by 11-inch rectangle. Cut crosswise into 11 (1 1/4-inch-wide) strips with a fluted pastry wheel or a knife. Stir berry mixture, then spoon evenly into shell. Arrange strips in a tight lattice pattern on top of filling and trim strips close to edge of pan. Roll up and crimp edge. Brush top and edge with egg white and sprinkle all over with sugar. Bake on hot baking sheet until crust is golden brown and filling is bubbling, 1 hour to 1 hour and 10 minutes. (Check pie after 45 minutes: If edge of crust is browning too quickly, cover edge with foil or a pie crust shield and continue baking.) Cool completely on a rack before serving.