Step-by-step guide to from making picture-perfect lattice pie crust.
- 2 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, cold & cubed
- 1/4 cup cold water
Egg Wash and Topping
- 1 large egg
- 1 tablespoon water
- 1 teaspoon granulated sugar
- Generously butter a 9-inch pie plate and set aside.
- In a large bowl, whisk together the flour and sugar. Cut in the butter with a pastry blender or two knives until mixture is crumbly. Add the water and knead with your hands until well combined. Divide dough into two equal balls.
- Flatten each ball of dough slightly and wrap with plastic wrap. Place in the refrigerator for 30 minutes.
- Remove the dough from the refrigerator and let set while you prep the work surface. On a lightly floured surface using a floured rolling pin, roll each ball of dough into a disc that is about 1-inch larger than the pie plates. Check for size by inverting the pie plate over the rolled out disc of dough to measure for a 1-inch edge surrounding the pie plate. The disc should be about 1/8-inch thick.
- Transfer the dough to the pie plate by gently rolling the dough up around your rolling pin and then placing the rolling pin on one side of the pie plate and rolling it into the plate. Press down and around to make the dough fit the pie plate and hang over the sides.
- After placing the first crust in the pie plate and filling it, cut the second rolled out crust into about 1/2-inch wide strips (you should get about 12 strips). Lay half of the strips across the top of the pie filling, leaving about 1/2-inch between each strip. Try to place the longer strips in the middle of the pie. Weave the remaining strips, one at a time, with the first set of strips to form the lattice. Start on one side of the pie and work your way to the other side, spacing each strip about 1/2-inch apart. Trim the ends of each strip even with the edge of the pie plate. Fold over the hanging dough from the first crust to cover the ends of the strips. Then flute, pinch or fork the edges to seal and secure them.
- In a small bowl, whisk together the egg and 1 tablespoon water. Brush over the top and edges of the lattice or double crusted pie. Sprinkle evenly with sugar.
- Place pie on a rimmed baking sheet and bake according to recipe instructions. If the top or edges of the crust are starting to brown before the filling is bubbling, tint the pie with foil and continue to bake until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let pie cool on a wire rack for at least 1 hour before slicing and serving.