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How To Make A Lattice Top Pie Crust

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With Thanksgiving and Christmas right around the corner, I thought it might be a good time to post some baking tips.  I thought I’d start with a pie crust tip…How To Make A Lattice Top Pie Crust, especially since I just made a Cherry Pie for my husband Don’s birthday.  I’ll post that recipe in the next day or two, I promise.  Lattice tops are mainly used on top of fruit pies, and they’re much easier to make than many people think.  They are also an attractive top crust which allows the fruit filling to show.  After you watch how easy it is to make a Lattice pie crust, you’ll be in the kitchen making one.

Here’s how I made it…

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First I made enough pie crust for a double pie crust…I made my Aunt Elsie’s Flaky Pie Crust, but you can use your favorite pie crust recipe.  I divided the dough in half, and after I refrigerated it for a while, I rolled out one half for the bottom crust…

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I placed the bottom pie dough in a shallow 9″ pie dish and folded and tucked the over hang of dough under itself around the edges…

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Next I poured my pie filling into the bottom crust and set it aside while making the lattice top…

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Then I rolled out the second half of my dough and used a pastry wheel to cut long strips of dough, about 1/2″ wide…

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Aren’t they cute?

Okay, here’s how I placed them to make a lattice weave…

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First I placed 5 dough strips across the top of the pie, leaving at least an inch between them…

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Next, I turned back the first, third and fifth dough strips and placed one strip vertically over the center, and placed the first, third and fifth dough strips back in place…

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Next, I turned back the second and fourth dough strips…

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And placed a second long dough strip vertically over the top and placed the second and fourth dough strips back in place…

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Next, I folded back the first, third and fifth dough strips again and placed one more long dough strip vertically over the top, and placed the first, third and fifth dough strips back in place…

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Okay, now I turned the pie dish around and did the other side from the center,  I started by turning back the second and fourth dough strips and placing one dough strip vertically over the top, then unfolding the second and fourth strips and putting them back in place…

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Then I turned back the first, third and fifth dough strips and placed one last dough strip vertically over the top, and I unfolded the first, third and fifth dough strips and put them back in place…

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Ta da!!

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Now all I had to do was cut off any excess dough on the ends of the strips of dough, leaving just enough to fold over and under the edge of the bottom crust…

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Then I folded the end of each strip over and under the edge of the bottom crust and lightly pressed the two together with my fingers…

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Now was that hard???  NO…

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Lastly, I took my fingers and rubbed some water over the lattice strips and sprinkled sugar over them.  However, there are different options for decorating the top crust, see my post on Pie Crust Washes, The Perfect Finishing Touch.  I baked the pie according to my recipe directions.

Note:  Always bake fruit pies on an old cookie sheet.  They have a way of bubbling over…

Now go make a fruit pie right now….

Cindy @ My Country Table

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