If you think a lattice crust is beyond your culinary skill, I have some terrific news for you. This woven design -- which always looks terribly chic on a fruit pie -- is a cinch to achieve! As proof, check out my step-by-step tutorial:
To start, place some homemade pastry dough (I use Pate Brisee Sucree, recipe here) on a lightly-floured work surface...
And roll it into a 12-inch-diameter circle. A French rolling pin is your friend here.
Then grab a sharp knife or a pastry (pizza) cutter...
And use it to slice the dough into 3/4-inch-wide strips. You'll end up with more strips than you'll need, but that's okay. Read all the way through this post, and I'll show you a neat trick for using leftover dough.
Transfer the strips to a parchment-lined baking sheet, and pop them in the fridge. Chill for 10 minutes or so, just to firm up the butter in the dough.
Are you still with me? I only ask because you've been awfully quiet.
Perhaps you're the strong, silent type.
Lay 6 ribbons of dough vertically across the filling. Use long-ish strips at the center, and shorter strips at the sides.
Working from left-to-right, fold back every second strip at the center. In other words, fold back the 2nd, 4th, and 6th strips.
Then grab another long ribbon, and lay it horizontally across the center.
Unfold the vertical ribbons, so they lay on top of the new, horizontal strip.
Now fold back the 1st, 3rd, and 5th vertical strips...
And lay down another horizontal strip. Unfold the vertical strips.
Then fold back the 2nd, 4th, and 6th strips of dough...
And unfold, to complete one half of the pie.
Then flip the pie around, and weave the other side.
Your finished pie will look something like this. It will look even better if you're not taking pictures of the whole procedure.
Oh. You'll probably have some dough left over. Wanna use these pieces in some imaginative way?
Eat 'em.
Now grab some scissors or a sharp knife...
And cut off the bits of lattice that hang over the side of the pie.
Eat the clippings.
Then, for a beautifully-bronzed crust, brush the lattice with beaten egg...
And for sparkle and crunch, finish with a sprinkling of Demerara sugar. Or, just use regular granulated sugar.
One final tip. To insure your wondrous weave holds its shape, chill the pie for at least 10 minutes before baking.
Was this tutorial helpful to you in some teeny-tiny way? Perhaps you can let me know by leaving a comment.
Love 'ya!
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More fun:
Bean Dip with Fresh Rosemary and Sage
Garlicky Zucchini Pizza
Fabulous (and gluten-free!) Almond Butter Cookies
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