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Pie & Tart
Crust Basics
Lattice Tops
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 LATTICE
TOPS
- A lattice top is a criss-cross
woven pattern made with strips of dough that top a pie or tart. It can be made
in a tightly woven pattern or a loose one.
Apply a lattice top after filling a
single-crust pie, especially when making
fruit
pies and tarts; the open spaces in
between the strips of dough let steam and juices escape during baking. A lattice
top also allows you to see the cooked fruit filling through the strips, which
looks tantalizing especially when the colorful fruit bubbles through them.
There are a couple of
ways to make lattice tops:
1. You can
make pastry strips about 1/2-inch wide (I like to use a wavy edges pastry wheel
for this.) and literally weave them in and out on top of the fruit filling
beginning in the middle and working to the edge of the pie. Trim the ends that
hang over and tuck and pinch the edges into the rim of the lower pastry.
2. One of
them with one roll across a rectangular piece of pastry, cuts it in such a way
that when expanded and laid over the filling, it looks like a professional
commercial pie.
3. The other
one is a round plastic template that simulates a lattice top.
1. Lightly flour the work surface and dough and
shape the dough into a square, by pressing the sides against the work surface.
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Simple Lattice:
Complete steps #1- 3 on the left.
Then place the lattice pieces in an east / west
position, 3/4 inch
apart on the filed pie. Brush the spots on the first set of dough
pieces with an egg wash (1 large egg beaten with 1 tablespoon water), where
the next pieces will intersect. Then, place lattice pieces crossing over, in
a north / south direction, 3/4 inch apart. Lightly press where the pieces
cross over one another. Complete by
crimping the edges together, if a pie. Do not flute if a tart.
Brush pie dough all over the top with egg wash (try not to get egg wash on
the fruit). |
 Purchase
a Pillsbury All Ready Pie Crust for the lattice top:
Lay out one crust, removing
plastic from top, press together fold lines into a rectangle |
2. Roll out the dough to a 10 x 12 inch
rectangle
3. Score the dough with a dull knife and a ruler,
the short way into 24 strips, each 1/2 inch wide or less and 9 inches long.
Cut them out with a pizza cutter or sharp knife.
4. Arrange 12 of the strips, 1/4 inch apart, on a
floured cookie sheet or floured back of a jelly roll pan. Position the pan so
that the strips are facing vertically to you.
5. Beginning with the first strip of dough on
your left, fold every other strip in half, toward you.
6. Place one of the reserved 12 strips of dough
horizontally across the unfolded strips, just above the fold of the other
strips.
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If, at any time, the dough strips become
too warm, chill them on a cookie sheet in the refrigerator until just cold,
but still somewhat flexible. If they get too cold, let sit at room
temperature until the strips soften somewhat. |
7. Unfold the strips away from you, back to their
original position, over the horizontal strip.
8. Now begin with the second vertical strip from
your left and fold back every other strip again.
9. Insert another horizontal strip and unfold the
vertical strip. Repeat steps 5-9 twice more until you have inserted 6 horizontal
strips to the top of the pan.
10. Turn the pan 180 degrees and repeat the
process, beginning with the first vertical strip, and inserting 6 more
horizontal strips of dough, that is steps 5-9, 3 more times.
11. Gently press the top of the lattice to make
the strips stick together slightly, and refrigerate the lattice until firm,
which will make it easier to slide onto the pie.
12. Moisten the rim of the bottom crust with
egg wash.
Remove the lattice from the refrigerator and slide it to the far edge of the
cookie sheet away from you. Hold the cookie sheet 1 inch above the pie, tilt it
slightly, and allow about 1 inch of the lattice to hang off the far edge so you
can easily line it up over the far edge of the pie. Lower the far edge of the
lattice onto the far edge of the pie and pull the cookie sheet toward you,
allowing the lattice to fall in place over the pie....Press the edge of the
lattice firmly against the edge of the bottom crust and trim away the excess
dough. Flute
the edges if a pie. Do not attempt to flute the edges of a tart;
leave it straight.
13. Carefully brush the top crush with
egg wash and sprinkle with
sugar.
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