From her outstanding new book, Pie Style, Helen Nugent demonstrates for us how to lattice a pie in her tutorial below.
“Is there anything prettier than a latticed pie?” Helen asks. “I don’t think so. Whenever possible, I like to lattice my pie tops on parchment paper, and then slide them onto the pie when complete. This allows me to move strips around without having to worry about staining them with filling or tearing them. The key to this technique is ensuring that you have properly chilled your finished lattice so it is easy to move.
“The lattice shown here is a basic pattern that uses one disc of dough. A tighter lattice will use two discs. When you build up your confidence and skills, check out the many online resources there are for completing different types of weaves and lattice. Trust me, they are addictive.”
To make a lattice for a 9-inch (23-cm) pie, lay out a piece of parchment paper. Turn your pie plate upside down and mark the diameter with a pencil or marker on the parchment. Set aside the marked parchment paper.
On a lightly floured surface, roll out a disc of pie dough to a 12-inch (30-cm) circle. Using either a lattice cutter or a sharp knife and ruler, cut twelve 3⁄4-inch (2-cm) strips of dough.
Turn the parchment over, ensuring that you can see the mark through the paper. Lay six strips, evenly spaced, across the circle. Use the longer strips for the center of your lattice and the shorter ones for the side.
Carefully fold back every other strip to just below the middle of the pie. Lay one strip across the folded back strips, taking care to be as straight as possible.
Fold the vertical strips back over the horizontal strip. Fold back the opposite set of vertical strips (the ones you did not fold back the first time) to approximately 3⁄4 inch (2 cm) below the horizontal dough strip.
Lay another strip of dough across the pie. Fold the vertical strips back down over the horizontal strip.
Fold back the opposite set of vertical strips and lay in another horizontal strip. Fold the vertical strips back down over the horizontal strip. You should now have the bottom half of the pie latticed.
Rotate the parchment….
….and follow the same pattern for the other half of the pie lattice.
When you have used up all the strips, gently slide the parchment paper with the lattice design on it onto a baking sheet and place it in the freezer for at least 30 minutes. After your lattice is well chilled, it will be easy to simply slide it onto your pie top.
When the lattice is in place on the pie top, let the dough warm up for about 5 minutes on the pie before you finish the edges.
Reprinted with permission from Pie Style by Helen Nugent, Page Street Publishing Co. 2020. Photo credit: James Brand.
Return to Helen’s Climbing Roses Peach Pie Recipe & Tutorial here.
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