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Lattice Pie Crust How-To Recipe

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This recipe for Lattice Pie Crust How-To is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
pastry for a two-crust pie (see Pie Dough (Old-Fashioned) or Pie Crust in this section)
Directions:
Directions:
Make pastry for a two-crust pie (see Pie Dough (Old-Fashioned) or Pie Crust in this section).

Place the bottom crust (with overhanging edges) in pan. Roll out the remaining dough. Cut 10 ˝”-wide strips of pastry with a pastry wheel (for a wavy edge) or a knife.

Starting at one end of the pie, apply half the pastry strips (5) lengthwise. Gently bend back alternating lengthwise strips (1st, 3rd, 5th, 7th and 9th) and position a strip crosswise. Straighten the bent strips, and gently bend back the alternating lengthwise strips (2nd, 4th, 6th, 8th and 10th). Lay the second crosswise strip and gently straighten the bent strips. The under-over pattern of the lattice has begun to develop.

Repeat the procedure, bending back alternating strips of lengthwise dough and adding new crosswise strips to create the weave.

When lattice is complete, trim long ends, fold up bottom crust, crimp to seal and either bake or freeze. If you want to freeze it, weave the lattice top on a parchment-lined baking sheet, then freeze it until hard. This makes it easy to position it on top of the pie. Before trimming and crimping the pie edge, allow the frozen lattice to thaw on top of the pie.
Personal Notes:
Personal Notes:
I remember Granny making pies with lattice crusts for Thanksgiving. Sometimes, if I washed my hands really well, she would let me do the “weaving”.

 

 

 

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