Herringbone Lattice Pie Crust

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5 from 4 votes

A gorgeous and crispy crust that's easy to make with our detailed step-by-step directions and tips.

Prep Time1

Cook Time1

Chilling1

Total Time3

Course: Dessert

Cuisine: American

Keyword: dessert

Servings:

Calories: 146kcal

Author: Tricia

Equipment

rolling pin
Ruler (preferably 16-inches long)
Pizza wheel or sharp knife for cutting the dough
9-inch deep dish pie plate
parchment paper
Large baking sheet
Aluminum Foil
A pencil, pen or marker

Ingredients

1 Double Crust Pie Pastry
1 Recipe of cool, cold or chilled pie filling (like our Plum Pie)
1 Egg wash for brushing on lattice before baking
1 tablespoon Coarse sugar for topping

Instructions

Prepare the dough

Make a double crust pie pastry and form into two disks. Refrigerate for at least one hour or as directed for your recipe.
Line a clean work surface with a large piece of parchment paper. Lightly dust the parchment with flour.
Working with one disk of pie dough roll the dough out into a 16x10-inch rectangle. Using a ruler mark the dough to create thirty-two 10-inch long by 1/2-inch wide strips. Cut the strips using a sharp knife or pizza cutter. Slide the parchment with pastry strips onto a large baking sheet and refrigerate for 30 minutes.
While the strips of dough chill, 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.
Lightly cover the dough with plastic wrap and refrigerate while preparing the filling.

Prepare the 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.

Assemble the Herringbone Lattice Crust

Place 16 strips across the top of the pie parallel to the edge of the counter (horizontally - see photos) leaving no large space between the strips. TIP: It's best to select every other one from the cut strips so any smaller pieces can be used on the outside edges of the pan.

RIGHT side A

STRIP #1: Starting with the strip farthest from the edge of the countertop, FOLD BACK THE FIRST STRIP halfway from right to left.
SKIP THE NEXT 3 STRIPS then fold back the following 3 strips halfway from right to left. Continue alternating by skipping 3 and folding back 3 until you reach the bottom of the pie.
Lay one strip across the pie, just right of center, perpendicular to the unfolded dough strips keeping it snug to the edge of the folded dough strips.
Unfold the folded dough strips over the top of the perpendicular strip.
STRIP #2: Starting at the top, FOLD BACK THE TOP 2 STRIPS. Repeat skipping and folding back every 3 dough strips until you reach the bottom of the pie. Add a strip perpendicular and unfold the folded dough strips over the top.
STRIP #3: Starting at the top FOLD BACK THE TOP 3 STRIPS. Skip 3 then fold back 3 and repeat. Add a perpendicular strip and unfold the folded dough.
STRIP #4: Starting at the top SKIP THE FIRST STRIP, then repeat the pattern, add a perpendicular strip and unfold the dough strips over the top.
STRIP #5: Starting at the top SKIP THE TOP 2 STRIPS, then repeat the pattern, add a perpendicular strip and unfold the dough strips over the top.
STRIP #6: Starting at the top SKIP THE TOP 3 STRIPS, then repeat the pattern, add a perpendicular strip and unfold the dough strips over the top.
STRIP #7: Starting at the top FOLD BACK THE TOP STRIP, then repeat the pattern, add a perpendicular strip and unfold the dough strips over the top.
STRIP #8: Starting at the top FOLD BACK THE TOP 2 STRIPS. As this new strip will sit at the far right edge of the pie you may not be able to fold the first strips back which will already be covered. However they must be included in the math. Skip 3 strips and repeat the pattern adding the final perpendicular strip at the edge of the pan. (See photos for assistance) Unfold the dough strips over the top.

LEFT Side B

You should now move to the left side of the pie to create the pattern.
STRIP #9: Starting from the top SKIP THE TOP 3 STRIPS. Repeat pattern adding a perpendicular strip and unfold the dough strips over the top.
STRIP #10: Starting at the top, SKIP THE TOP 2 STRIPS then repeat the pattern, add a perpendicular strip and unfold the dough strips over the top.
STRIP #11: Starting at the top, SKIP THE FIRST STRIP then repeat the pattern, add a perpendicular strip and unfold the dough strips over the top.
STRIP #12: Starting at the top, FOLD BACK THE TOP 3 STRIPS. Repeat the pattern, then add a perpendicular strip and unfold the dough strips over the top.
STRIP #13: Starting from the top, FOLD BACK THE TOP 2 STRIPS. Repeat the pattern, then add a perpendicular strip and unfold the dough strips over the top.
STRIP #14: Starting from the top, FOLD BACK THE TOP STRIP. Repeat the pattern, then add a perpendicular strip and unfold the dough strips over the top.
STRIP #15: Starting from the top, SKIP THE TOP 3 STRIPS. Repeat the pattern, then add a perpendicular strip and unfold the dough strips over the top.
STRIP #16: Starting from the top, SKIP THE TOP 2 STRIPS. This strip will sit on the far edge of the pie. You may not be able to fold back all of the following 3 strips but they must be included in the math. Repeat the pattern, then add the last perpendicular strip and unfold the dough strips over the top.
Pinch the bottom crust and lattice strips together to seal. Using a sharp paring knife, trim the excess dough flush with the edge of the pie plate. Brush the crust with a beaten egg, then sprinkle with coarse sugar.
Bake as directed on the aluminum foil lined preheated baking sheet.

Notes

This pattern was adapted from Cook's Illustrated.

The nutritional information is baked on a double crust only and does not include fillings, toppings or options.

Nutrition