Adding plaid crust on top of the pie seems a bit daunting, but it definitely works! Find a useful video below, step by step photo and written instructions!
The plaid crust is amazing! I love their fruit pies like apple pies, blueberry pies and cherry pies. If you have never had a crust before, it’s much easier than you think! Believe me!
I love using my favorite homemade pie crust for all my pie recipes, but you can use this easy method with a store-bought or other homemade crust.
How to make a lattice shell
It’s very simple to turn a simple pie crust into a lattice crust. Once the dough is rolled out, cut it into even strips (the work of the pizza cutter!).
First lay a few pieces on the pie. The key to the lattice is braiding: fold back the other strips and place a new strip on them.
Expand the original bar and then collapse back to another set of alternating bars to add another vertical bar. Repeat this process until your pie is covered with a beautiful braided lattice. The photos below clearly illustrate each step and our video shows me doing this in real time to help you.
How to make a lattice shell
Adding plaid crust on top of the pie seems a bit daunting, but it’s actually easy. I’ve shared clear instructions below, but I also recommend watching our useful video tutorials so you can see my lattice pie in real time.
Making 1 pie
Watch us make recipes
You will need
Top and bottom 9-inch pie dough, refrigerated, see our pie crust recipe
Spread stuffing
1 egg yolk
1 tablespoon heavy cream
1 tablespoon chocoon for garnishing
direction
1Spread half of the pie dough to fit 8-inch or 9-inch pie. To prevent the dough from sticking and ensure even thickness, roll out from the center of the dough and continue lifting and turning the dough as it rolls.
2Check the correct size by pouring the pie dish over the dough. The dough should be about 2 inches higher than the plate.
3Be careful not to stretch the dough, place it in a pie dish, and trim the dough within 3/4 inch of the edge of the dish. Refrigerate while filling the pie.
4Fill the pie as directed by the recipe and then fill the pie.
5Push the second half of the dough to a similar size as before and cut into 3/4-inch strips.
6Place five strips on the filled pie, parallel and spaced from each other.
7Fold back carefully second and fourth and then place another dough perpendicular to them. Expand the second and fourth lines on the new strip.
8Rewind The first,,,,, thirdand fifth and then place another dough perpendicular to them. Expand the first, third and fifth on the new strip. Repeat until the pie is covered with a lattice shell. Watch our video and see me do this!
9Bring the cut strips of the dough to 3/4 inch on the edge of the pie dish. Fold the edges and bottom dough of the strips below itself to form a thicker border that sits on the lips of the dish. Crimp edges.
10By whipping the egg yolks with the cream, then washing the eggs, then brushing the egg yolks over the pie dough. Sprinkle a tablespoon of japonica on the crust.
11Refrigerate the pie for 20 minutes or freeze for 5 minutes and bake as directed by the recipe.
Adam and Joanne’s Tips
- Crimp edge: To crimp the edges of the pie, press the pointer of one hand from the inside of the plate to the edge of the dough while gently pressing it from the outside with the other hand. To see us do this, watch the video above.
- Keep the dough cold: The pie dough must be kept cold when used. If the dough becomes unruly or warm at any time, take a break and refrigerate for 20 minutes or freeze for 5 minutes, then continue adding the top of the lattice.
- Nutritional information is estimated and is based on our pie recipes.
Nutrition per serving
Service size
1/8 of the dough
/
Calories
345
/
protein
4G
/
carbohydrate
30g
/
Dietary fiber
1G
/
Total sugar
0G
/
Total fat
23g
/
Saturated fat
15g
/
cholesterol
61mg
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