Herringbone Lattice Pie

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Make a gorgeous Herringbone Lattice Pie Crust

There are some seriously talented bakers in this world and kudos to the one who came up with a Herringbone Lattice Pie Crust. I’ve studied many posts about how to make this gorgeous crust but found instructions on Cook’s Illustrated by far the best.

I’ve translated those instructions into an easy to read, printable recipe card that you can use as a checklist as you go along. Read on for tips and notes and plenty of how-to photos!

Ingredients overview

1. First make a double pie crust pastry 🥧

We highly recommend trying our Perfect Pie Crust in 3 Easy Steps for this pattern. It’s easy to work with and makes the perfect amount of pastry.

If you don’t want to make homemade feel free to use refrigerated or frozen store-bought pie crust.

2. Next pick your pie filling 🍎🫐

Any pie made with a double crust works for this pattern. However, we recommend using a cool, chilled or cold filling. The weave takes a minute to assemble. If you have a hot or warm filling the pastry will get too soft to fold back and will melt and fall apart.

For this example we used our simple Plum Pie Recipe. But as you probably guessed, cherry, apple, blueberry or nectarine pies all work well too.

3. You’ll also need:

• An egg wash for brushing on the finished pastry
• Coarse sugar for sprinkling on top (optional)

Tools overview

• Rolling pin
• A ruler, preferably at least 16-inches long
• Pizza wheel or sharp knife for cutting the dough strips
• 9-inch deep dish pie plate
• Parchment paper
• Large baking sheet
• Aluminum foil
• A pencil, pen or marker

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How to make a Herringbone Lattice Pie Crust

1. First, roll the dough

Line a clean work surface with a large piece of parchment paper. Lightly dust the parchment with flour. Using a rolling pin, roll half the prepared pastry into a 16×10-inch rectangle.

Mark and then cut the dough into 32 (1/2-inch by 10-inch wide) strips. Slide the parchment with pastry strips onto a large baking sheet and refrigerate for 30 minutes.

2. Roll out the bottom crust

While the strips of dough are chilling, roll the second pastry disk into a 12-inch circle on a lightly floured work surface. Ease the dough into the 9-inch deep-dish pie plate. Trim the edges to a 1/2-inch overhang.

Cover the dough lightly with plastic wrap and refrigerate while preparing the filling.

3. Fill the chilled pastry with pie filling

Prepare the filling and pour into the refrigerated bottom crust. Smooth the filling until level.

Preheat oven per your pie recipe directions. Line a baking stone or baking sheet with foil and place in the oven to preheat while preparing the lattice crust.

4. Assemble the herringbone lattice pie crust as noted below

1. First, select every other strip of dough (16 total) and place across the pie.
2. Starting with the dough strip farthest from the edge of the counter, fold back the first strip halfway from right to left. Skip the next three strips then fold back the following three. Repeat until you reach the bottom of the pie.
3. Lay one of the remaining strips of dough perpendicular to the unfolded strips just slightly off center keeping it snug to the edge of the folded dough.
4. Unfold the strips of dough over the perpendicular strip.

(Not pictured) Next fold back 2 strips at the top, skip three and continue repeating with folding back three, skipping three, etc.

I’ve created a detailed list in the printable recipe card to help you keep track.

Tips for finishing the first half of the design

1. Once you reach the edge of the pie take extra care when counting from the top. Make sure you are including all horizontal strips in your math. For instance, in Photo #1 above, the directions state to fold back the top two strips then skip the next three. Since the top two strips are already covered and off the edge of the pie you may not be able to fold them back. However, they must be included in the math.
2. Each half of the pie will include 8 vertical strips. This photo shows the last vertical strip added at the edge of the pie.
3. Unfold the strips and press gently to seal.

Starting on the second half

1. For the left side, or second half of the pie, start by skipping the top three strips, then fold back three, skip three, fold back three, skip three and fold back the last strip.
2. Add a perpendicular strip
3. Unfold dough strips over the top.

Repeat until you reach the edge of the pie.

Trim, brush and bake

1. Pinch the bottom crust and lattice strips together firmly to seal. Using a sharp paring knife, trim any excess dough flush to the edge of the plate.
2. Brush the crust with an egg wash and sprinkle with coarse sugar, if using.
3. Bake until golden brown tenting with foil if needed to prevent over browning.

TIPS for success

Have a pencil on hand to mark the steps off the list as you go. If you get lost, simply count the number of strips that have been added and do the same with the directions. It’s easier to just keep track so you start in the right place at each new addition.

Level the filling so the pie browns more evenly.

Use a cool, cold or chilled pie filling.

If at any time the crust becomes soft, refrigerate any remaining strips for 5 to 10 minutes. You can also refrigerate the unfinished pie for a few minutes to ensure it doesn’t get too warm.

This Herringbone Lattice Pie creates a crispy crust

All our taste testers agreed that this crust is phenomenal not only in appearance but in crispiness. Since the dough is rolled thinner than a typical double crust, it bakes up beautifully and turns out light and flaky.

Don’t be tempted to use two single crusts to make the top lattice. It will be too heavy and doughy and won’t bake to crispy perfection.

Herringbone Lattice Pie Crust is not difficult to make

This lovely pattern is not hard to make if you follow the directions and keep distractions to a minimum. As stated above, we highly recommend using a pencil to check off the completed steps as you go.

Each step is very similar so it’s easy to get lost for a minute. If needed, count the number of vertical strips that have been added and verify each step with the directions. No worries!

Thanks for PINNING

More Lovely Pie Crust Designs 🥧

Playing with dough and creating beautiful pie crusts is very therapeutic for me. While I’m not an artist when it comes to designing pies, I really enjoy the accomplishment of a well baked, delicious pastry.

Here are a few more crust design ideas for your favorite pies

We use cookie cutters to create designs on this Class Double Crust Apple Pie. We also cut out apples using a small paring knife. 🍏

Weaving a traditional lattice crust was a simple addition to this delicious Caramel Apple Pie. 🍎

Put a pretty spin on the traditional lattice weave by cutting four the strips in half and keeping them as one when weaving the crust over our Blueberry Pie. 🫐

Here’s another example of a simple lattice weave over our Plum Pie. We added some flower cutouts which are so cute! 🌼

Using cookie cutters is a brilliant and simple way to decorate a seasonal pie. Our Nectarine Blueberry Pie is all dressed up for a patriotic holiday with two different star cookie cutters. 🇺🇸

On the right you’ll find a simple double crust Cherry Pie with cuts out to look like cherries and leaves. If taking this pie to an event guests will immediately know what kind of filling is inside! 🍒

You can even decorate single crusts pie like this super popular Turkey Crust Pumpkin Pie Recipe.

I can’t wait to see how this crust turns out for you. Be sure to tag us and post your photos on Instagram!