Pies have been around for centuries, with evidence of early pie recipes dating back to ancient Egypt. The earliest pies were savory dishes, such as meat pies, however sweet fruit pies eventually became more popular. Pies are made by filling a pastry crust with sweet or savory fillings. The pastry crust helps contain the filling and adds texture and flavor. One classic decoration for pie crusts is the lattice top.
What is a lattice crust?
A lattice crust refers to a pie crust that is decorated with strips of pastry in a criss-cross pattern on top. The lattice allows parts of the filling to be visible through the openings. Lattice crusts add an attractive presentation to pies, but they also serve some functional purposes.
Advantages of lattice crusts
There are a few key advantages to using a lattice design for pie crusts:
- Allows moisture to escape – Having openings in the top crust allows steam from bubbly fillings like fruit pies to escape. This prevents a soggy bottom crust.
- Shows off fillings – The lattice design gives enticing glimpses of the colorful fruit or other fillings used in the pie.
- Decorative – A lattice is aesthetically pleasing and adds visual interest to the pie.
- Lets filling cool – The openings allow heat to dissipate so fillings can cool down more quickly.
Types of pies with lattice crusts
Lattice crusts are most commonly seen on fruit pie recipes, especially these varieties:
- Apple pie
- Cherry pie
- Blueberry pie
- Peach pie
- Blackberry pie
- Rhubarb pie
However, lattice crusts can also adorn custard pies, pot pies, savory pies, and holiday pies. Basically, the decorative crust can be used on top of almost any pie recipe.
History of lattice pie crusts
It’s unclear exactly when bakers began adorning pies with lattice crusts, but it likely dates back at least a few centuries. Pies themselves have existed since ancient times, but lattice crusts became more popular and refined during the Victorian era in the 1800s. This time period emphasized ornate presentation and elaborate dishes.
Creating alattice crust took more skill and time compared to a simple double crust pie. Therefore, they were seen as a status symbol of sorts that could be created by households with more resources. Lattice pies especially illustrated a baker’s pastry skills.
As pie recipes spread to America, the tradition of lattice crusts came along too. American bakers have continued the practice up until today.
How to make a lattice pie crust
To create those signature crisscrossed strips, follow these steps:
- Roll out bottom pie crust and place in pie plate. Add desired fillings.
- Roll out second piece of dough into a large round.
- Use a knife or pastry cutter to cut dough into long 1-inch wide strips.
- Lay strips vertically across pie, spacing strips 1-2 inches apart.
- Take another strip and fold halfway. Place folded strip perpendicular to form a “T”.
- Take next strip and do the same, spacing 1-2 inches apart across pie.
- Repeat folding strips to create a criss-cross pattern. Trim ends of strips even with edge of pie plate.
- Crimp and flute edges as desired. Bake pie as recipe directs.
Some bakers find it easier to weave the lattice while the dough strips are still on the counter then transfer the finished lattice onto the pie. This takes practice but can create a more uniform crust.
Tips for the perfect lattice
Here are some top tips for success when working with lattice pie crust:
- Chill dough first – Dough that’s thoroughly chilled is easier to handle and holds its shape better.
- Even thickness – Roll dough to a consistent 1/8-inch thickness before cutting strips.
- 1-inch strips – Cut strips about 1-inch wide, the ideal size for weaving.
- 1-2 inch gaps – Leave a little space between strips for ideal moisture venting.
- Brush with egg wash – An egg wash enhances browning and gives the crust a glossy sheen.
- Watch edges – Make sure the ends of strips are flush with the rim so the edge seals properly.
- Freeze after weaving – Pop the assembled pie in the freezer for 10-15 minutes before baking to prevent dough shrinkage.
With practice, you’ll become a pro at achieving picture-perfect lattice edges and beautifully baked lattice crusts every time.
Making Mini Lattice Pies
In addition to full-size 9-inch pies, bakers can also create miniature lattice-topped pies. Individual mini pies with lattice crusts make an adorable presentation and provide built-in portion control.
To make mini lattice pies:
- Use a mini muffin tin versus a regular pie plate.
- Cut strips a bit thinner, about 1/2 inch wide.
- Weave the lattice top right in the muffin cups.
- Use just 1-2 strips across instead of more.
- Flip tins upside down after baking to remove pies easily.
Mini pies are the perfect size for holidays, parties, gifts, and more. You can get creative with various fillings too like apple, blueberry, chocolate cream, pumpkin, and more.
Common Baking Problems and Solutions
Even experienced bakers can run into trouble sometimes when working with lattice pies. Here are some fixes for the most common issues:
Soggy bottom crust
Potential Causes:
- Fillings were too juicy
- Didn’t pre-bake bottom crust
- Didn’t vent lattice crust properly
Solutions:
- Pre-bake bottom crust for 10 minutes before adding wet fillings
- Cook down berry fillings to reduce juices
- Make narrower lattice strips and gaps to improve ventilation
Tough, chewy crust
Potential Causes:
- Over-handled dough
- Used too much water in dough
- Over-baked crust
Solutions:
- Handle dough as little as possible when rolling
- Use ice water to prevent gluten over-development
- Watch closely towards end of bake time to prevent over-baking
Burnt edges
Potential Causes:
- Outer edges of crust cooked faster
- Pie pan wasn’t deep enough
- Oven temperature was too high
Solutions:
- Use aluminum foil or pie shield to cover edges halfway through baking
- Choose deeper pie pans for better crust protection
- Lower oven 25 degrees and bake a little longer if necessary
Shrunken or uneven crust
Potential Causes:
- Dough was stretched too much when shaping
- Filling was too heavy
- Didn’t freeze pie before baking
Solutions:
- Handle dough gently and roll evenly to prevent over-stretching
- Add supports under crust for heavy fillings before baking
- Always freeze assembled pies 10-15 minutes before baking
Popular Lattice Pie Recipes
Here are some top-rated lattice pie recipes to try out:
Classic Apple Pie
What’s more nostalgic than a homemade apple pie? Juicy sliced apples baked under a flawless lattice crust simply can’t be beat. Top slices with ice cream or cheddar cheese for extra appeal.
Cherry Hand Pies
Make these handheld pies with tart cherry filling inside a crisscrossed lattice crust. Their portable size and fruity flavor makes them perfect for snacking, parties, and picnics.
Pumpkin Pecan Pie
This unique spin on pecan pie contains a layer of pumpkin pie filling at the bottom before piling on the pecans. A lattice top perfectly showcases the colors and textures inside.
Peach Raspberry Pie
Blending sweet peaches and raspberries makes for a bright, glistening filling under the golden brown lattice crust. The tart raspberries help cut through the peaches’ richness.
Bluebarb Pie
Take advantage of summer produce with this blueberry-rhubarb combo. The pretty lattice allows the vibrant filling to peek through. The rhubarb’s tartness counters the blueberries’ sweetness.
Key Takeaways
- Lattice pie crusts feature a woven, crisscrossed strip design on top.
- The lattice allows steam venting, showcases fillings, and adds visual appeal.
- Fruit pies, custard pies, pot pies and more can all benefit from a decorative lattice crust.
- Weaving a lattice takes practice but results in beautiful pies.
- Chilling dough, uniform strips, proper spacing, and other tips help create bakery-quality lattice crusts.
- Get creative with sweet and savory mini lattice pies too.
A lattice pie crust takes a little extra work, but the stunning presentation is well worth it. The openings add a delicate, airy contrast to the hearty filling underneath. Make your next bake an eye-catching lattice pie to show off your pastry prowess.
Conclusion
Lattice crusts have long been a way for bakers to decorate and show off their pie-making skills. The woven design serves practical purposes like moisture venting and previewing fillings, while also providing ornamental beauty. Fruit-filled pies especially benefit from lattice tops, but creative bakers can also adorn meat, pot, custard, and holiday pies too. With practice, pastry weaving allows even novice bakers to achieve professional-looking masterpieces. So next time you bake a pie, consider taking it up a notch with a cross-hatched lattice crust on top.