How to Make a Lattice Crust
Here’s a quick visual reference for making a lattice pie crust for cherry pie. I still use this visual reference when making pie because I can move through the steps at my own pace.
- Place 5 strips of dough horizontally over the pie filling, with the longer strips in the center and shorter strips towards the edges.
- Fold back the 2nd and 4th strips halfway and place a long vertical strip of dough in the center.
- Fold the strips back over the new line then fold back the alternate strips (1st, 3rd, and 5th). Continue adding and alternating strips then switch to the other side of the pie until the lattice is complete.
How to Crimp Pie Crust
Your fingers are all you need to make a beautiful crimped or scalloped pie crust.
- Tuck in excess dough behind the bottom pie crust.
- Crimp the crust edges by pushing the dough out with your index finger and at the same time pushing/pinching the dough around it with the thumb and forefinger of your other hand
- Repeat all the way around the edge.
Pro Tips for the Best Cherry Pie
- Freeze the unbaked pie 10-15 minutes while the oven preheats (keeps the crust from browning too fast).
- Brush the pie crust with egg wash (1 egg beaten with 1 Tbsp milk or water) and sprinkle with coarse sugar just before baking.
- Arrange the oven rack to the lower third of the oven.
- For easier cleanup: place a sheet of foil (or slide a sheet pan) under the pie once you turn the heat down to 350˚F.
