How to Lattice Pie Crust Chilled Before Rolling

How to Lattice Pie Crust Chilled Before Rolling keeps the shopping list focused on all-purpose flour, kosher salt, and granulated sugar. It serves 12 Servings.

Count on 20 minutes of prep, about 20 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon granulated sugar
• 4½ tablespoons unsalted butter cubed
• 1¼ oz cold water or as much or as little as needed

How the cooking goes

1. Use any of the 5 methods in this all butter pie crust recipe tutorial to prepare you pie crust or use store bought.
2. Lightly flour a flat surface, the top of the dough, and a rolling pin.
3. Roll the dough out to about 1/8th inch thickness in as close to a circle as possible. Chill for 30 minutes.
4. Use a ruler to mark the dough in 12 equal pieces and then cut with a pizza cutter or pie wheel. You can also just cut strips in varying widths like you did here.
5. Decide if you are going to lattice directly on the dough like the rhubarb pie below or on a piece of parchment. Place 6 strips vertically either on the parchment or directly on the pie filling.
6. Lift up every other strip and fold it back onto itself. Place an unused strip of dough perpendicular to the folded back strips, right in front of the fold. Then fold each one back over the new strip of dough.
7. Gently fold back the other strips of dough. These are the pieces that went under the strip you just placed on the pie. The idea is that the initial 6 strips alternately go over and under the cross pieces of dough you are placing. Repeat in both directions until the lattice is complete.
8. Layered Lattice: You can also skip the weaving altogether and create a layered lattice like you did on the pie below. You feel this looks best when it appears intentional, which is why you cut different strips of different widths and you layer them asymmetrically. The same method works in a crisscross pattern.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Pie crust, open Almond Flour Tart Crust in a Pastry Shell and Inverse Puff Pastry after Supper.