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Instructions for a lattice crust:
Roll out the dough into a 12-inch square about 1/4 inch thick, then cut it into 20 strips about 1/2 inch wide with a sharp knife or pastry cutter. On the back of a baking pan, lay 10 strips vertically, leaving small spaces between them. Then, weave a lattice: turn back every other vertical strip (1, 3, 5, etc.), lay a horizontal strip across, and return the turned-back strips to their original positions; then, turn back the other vertical strips (2, 4, 6, etc.) and place another horizontal strip; continue until the lattice is done, then refrigerate it until firm. Use a 9-inch plate or pot cover as a guide to cut a circle of lattice; then, with a wide spatula, carefully transfer it to the filled pie, pinching together the edges of the top and bottom crust to seal them.