Ingredients
Method
- Prepare and chill your double-crust pie dough.
- Roll one portion into a circle and place it in a 9-inch pie dish.
- Add your prepared pie filling, leaving appropriate room for bubbling.
- Roll the second portion of dough into an even circle.
- Cut the dough into 8 to 10 strips about 1 to 1 1/2 inches wide.
- Arrange half of the strips across the filled pie
- Weave the remaining strips over and under the first set to create the lattice pattern
- Trim the excess dough around the edges
- Press and crimp the edges to seal the crust.
- Refrigerate the assembled pie for 15 to 30 minutes.
- Whisk the egg with water or milk and lightly brush it over the lattice.
- Sprinkle with coarse sugar if desired.
- Bake according to the instructions for your chosen pie filling, covering the edges with foil if they brown too quickly
- Allow the finished pie to cool before slicing.
Video
Notes
Keep the dough cold throughout the process. If the lattice strips become soft or difficult to lift, refrigerate them briefly before continuing. Avoid stretching the dough when weaving, and do not skip the final chilling step.
The baking time and temperature depend on the pie filling and the specific dough recipe being used.