How to Make a Lattice Pie Crust
The lattice is my favorite pie crust technique to teach to people who participate in my pie cooking classes or attend a pie demonstration at a local farmer’s market. While the lattice requires a little extra time to apply the top crust, I think the effort of “dough weaving” is paid off with the spectacular presentation of the final product.
So to get started, I recommend using the recipe for my caramel apple pie. Then, when you get to the point where you need to add a top crust on the pie, follow these easy steps:
1. Fill a 9″ deep dish pie pan with a bottom pie crust and your favorite fruit filling. Roll the top crust out and cut into even strips.
2. Using the longest strips of dough, make an “X” across the pie.
3. Place the next strips of dough on.
4. Repeat, being mindful of the over-under-over-under pattern.
5. Each time a new strip is added, lift the the strips that will go over the new row in the pattern.
6. Tuck the ends of each dough strip around the bottom crust and seal. Remove any longer pieces of dough for a uniform look.
7. For the best results, liberally coat the top of the lattice with egg wash (1 egg white plus 1 Tablespoon water).
8. Sprinkle with sugar and then bake.
9. Show it off and share it with your friends and family. Not only is it a homemade pie, the lattice says there was extra love put into this one.
- How to Cut Basil “Chiffonade”
“Chiffonade” is a French term for “ribbons” or “shreds of rags”, depending on who you ask what this culinary knife term is about. I have mostly seen this done with basil but occasionally, I have seen other chefs use this technique for cutting mint leaves as well. Use the cut basil as a garnish right away after cutting, as it will darken quickly.