Building a “No-Weave” Lattice Top for a Pie
Looking for an easier way to create a lattice-topped pie? Here's how.
Making a lattice top for a pie, such as for our Fresh Peach Pie (see related content) or for a Linzertorte, can be intimidating. But it need not be if you use our simple technique: Freeze strips of dough and then arrange them in a particular order over the filling. Done properly, our approach gives the illusion of a woven lattice, with less effort.
1. Roll dough into 12-inch circle, transfer to parchment paper–lined baking sheet, and cut into ten 1 1/4-inch-wide strips with a fluted pastry wheel, pizza wheel, or paring knife. Freeze for 30 minutes.
2. Lay 2 longest strips perpendicular to each other across center of pie to form cross. Place 4 shorter strips along edges of pie, parallel to center strips.
3. Lay 4 remaining strips between each edge strip and center strip. Trim off excess lattice ends, press edges of bottom crust and lattice strips together, and fold under.