Learn how to make a lattice pie crust with this clear, step-by-step photo guide. Every stage is shown so you won’t get lost—from rolling the dough to crimping the edge. A lattice top elevates any pie and, once you get comfortable, it’s actually enjoyable to weave.
“Making a lattice pie crust is a lot easier than you think—easy as pie!”
Full disclosure: even experienced bakers can struggle with the lattice at first. It takes patience, a few practiced moves, and keeping the dough cold. But when you finish, the effect is worth it: people will admire your pie, and you’ll feel proud.
Let’s walk through a straightforward method that minimizes frustration and helps you build a beautiful lattice.
How to Make a Lattice Pie Crust
Begin with a reliable, flaky pie dough. For a full dough recipe and detailed rolling tips, see my post on How to Make Flaky Pie Crust.
Roll chilled dough to about 10–11 inches for the top crust. Avoid rolling it too thin—thicker strips are sturdier and easier to handle. Use a lightly floured pizza cutter or pastry wheel to slice strips; I like roughly 1 1/4-inch strips, but choose a width that suits you.
Keep a chilled staging area available (fridge or freezer). If the dough softens while you work, chill the strips for a few minutes to firm them up. Rolling on parchment or a pastry cloth makes transferring and chilling easier.
Fill the pie shell with cold filling. Warm filling will melt the butter in the dough and ruin your lattice, so the filling should be at least room temperature, preferably chilled or frozen.
Lay every other strip across the pie with even spacing. Fold back alternate strips all the way to the crust edge to make room for the perpendicular strips.
Place a perpendicular strip at the edge, tucking it gently up against the rim. Replace the folded strips so they lie over the newly placed strip.
Continue folding back every other strip, adding a perpendicular strip each time, and returning the folded strips over it to create the woven pattern. If a strip tears, patch it with a fingertip dipped in ice water and press gently; if the dough gets too warm, chill it briefly.
Repeat the weave until the top is completely covered. Take your time so the pattern looks even—thicker strips are forgiving and easier to manage for beginners.
When the weave is complete, address the edges. Instead of trimming away extra dough, fold the long ends into the rim and shape them into a uniform edge. Press and smooth any cracks so the crust looks cohesive.
How do you crimp a lattice pie crust?
To shape the crust, fold the dough up and over the rim so the lattice edges are incorporated into the border. Smooth the dough with your fingers to eliminate broken, crumbly spots. Then crimp using your thumb and finger or your knuckles to create a consistent edge.
Chill the assembled pie so the crust is cold before baking. Brush the top with egg wash, milk, or a combination, and sprinkle with granulated or raw sugar for shine and color. Bake according to your pie recipe, and protect the edges with a foil shield halfway through baking if they begin to brown too quickly.
Done is better than perfect
Your first lattice may not be flawless, and that’s fine. Small tears and uneven strips almost disappear after baking. I include a photo of an early imperfect attempt to show that, baked, it still looks beautiful and impressive.
Even a slightly imperfect weave turns into a gorgeous pie once it’s golden and bubbling. Focus on keeping the dough cold, weaving methodically, and patching tears with a little ice water. Practice will make this process faster and easier.
Ingredients for the lattice assembly:
- 1 double pie crust (two sheets of pie dough)
- Pie filling, chilled or at room temperature (cold or frozen is best)
- Flour for dusting while rolling
- Ice water to fix small tears
- A fridge or freezer with space to chill strips as needed
- Patience
Simple instructions (summary)
- Use chilled crust and chilled filling.
- Roll top crust slightly thicker than usual and cut into even strips.
- Lay every other strip across the pie, fold back alternating strips, and add perpendicular strips to weave.
- Patch tears with ice water and chill dough if it softens.
- Fold the lattice ends into the pie rim, smooth, and crimp the edge.
- Brush with egg or milk, sprinkle sugar, chill briefly, then bake; shield the edges if needed.
Done is better than perfect—your lattice will impress even if it isn’t museum-level flawless. Enjoy the process and the praise when you serve your pie.