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raw lattice pie crust with crimped edges

How to Make a Lattice Pie Crust

Learn how to make a lattice pie crust with this easy step-by-step photo process! I show you EVERY step so you don't get confused, from rolling out the dough to crimping the edges. Lattice pie crusts are so beautiful, and take your pie to the next level. Once you get the hang of it, it's really pretty fun! 
Course Dessert
Cuisine American
Prep Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings 1 latticed pie
Calories 2011kcal
Author Karen


  • 1 double pie crust 2 sheets of pie dough
  • pie filling that is room temperature even better if it's cold or frozen
  • a lot of patience
  • a fridge or freezer with space cleared out
  • ice water to fix cracks
  • flour to help with rolling out


  • Make sure to start with a chilled pie crust. It should have at least 30 minutes in the fridge before rolling it out. Let it sit at room temperature for a couple minutes to soften before rolling. For tons of details on how to make the best pie crust and roll it out successfully, check out my post for How to Make Flaky Pie Crust.
  • Roll out your first pie crust into about a 13 inch circle and lay it in an ungreased 9 inch pie plate. with the edges hanging over the edge.  Stick your pie pan in the fridge or freezer if there is any time lag before the next step.
  • Fill 'er up. Fill your crust with COLD pie filling, mounding it in the middle. Your lattice is going to be so much easier to form if your filling is cold or frozen. (Room temperature filling at the very least.) A lattice is basically impossible to do with warm pie filling, because it will melt the butter in your crust and make it fall apart. Place your filled pie in the fridge or freezer if there is any time lag before the next step.
  • Dust a work space with flour. I highly recommend rolling out the lattice on a pastry cloth or on parchment paper. That way it is easy to transfer the whole thing to the fridge or freezer if it gets warm and soft.
  • Roll out your second pie crust into a circle that is about 10 inches across. You want this one to be rolled out thicker than the first one. First of all, you don't need to worry about making it big enough to go up the sides of the pie plate (it's just laying flat across the top) and second, thick strips are much easier to maneuver in a lattice situation than thin wimpy strips. Keep em sturdy; don't roll out too thin.
  • Cut into strips. Use a pizza cutter that you've rolled in flour to slice the pie dough into even strips. You can make the strips as wide or as thin as you want; if you are a beginner, you might want to make thick strips to simplify your life. I made my strips about 1 and 1/4 inches wide.
  • Remember, if at ANY point your pie dough starts to get soft, stick the whole thing back in the fridge or freezer for a few minutes. I lift up my entire pastry cloth and transfer the whole thing to the freezer.
  • Weave your lattice. Take every other strip of pie dough and lay it across your pie with a little space in between each one. See photos. Peel back every other strip that is on your pie, all the way to the edge.
  • Lay an edge piece of dough perpendicular to the others, tucked up right against the edge. See photos! Replace the peeled back strips of dough to lay flat on top of the pie.
  • Take the strips that are underneath, and peel them back. Lay down your next strip of dough. Replace the peeled back strips.
  • Continue until the pie is completely weaved. I know this is hard to understand without a visual, so be sure to check the photos in the post! Remember, if at ANY point your pie dough becomes soft, toss all of it in the fridge or freezer. If you have a strip that tears, use a tiny bit of ice water to patch it with your fingers.
  • Fold up the edges. You can trim any super long pieces of lattice that are hanging over the edge if you like, but I usually just leave them and incorporate them into the crust. For lattice pies, I like to fold the edges up and over onto themselves. It might look cracked and wimpy. That's ok. Pretend it is play dough and just mold it back into a smooth edge.
  • Crimp the edge. Use your fingers to crimp the edge of your pie crust. I like to use 3 fingers (many people use their knuckles) to make a curved edge. See photos!
  • Refrigerate or freeze the whole pie to make sure that the pie dough goes into the oven completely cold. That's what makes for a flaky crust!
  • Don't forget to brush the top of your pie with egg or milk (or a mixture of both, my favorite) and sprinkle with granulated or raw sugar before putting it in the oven. This will make your pie nice and brown.
  • Halfway through your bake time, add a tin foil pie shield on the edges of your pie to protect the edges from burning. See my flaky pie crust post for all the details.


Serving: 1g | Calories: 2011kcal | Carbohydrates: 214g | Protein: 27g | Fat: 115g | Saturated Fat: 36g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 54g | Sodium: 1800mg | Potassium: 427mg | Fiber: 11g | Vitamin A: 4IU | Calcium: 84mg | Iron: 11mg