How to Make Pie Crust and a Classic Lattice Top

You will need a 9-inch pie plate. Prepare the crust by combining 2 1/2 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl, stirring until combined.

Next, use a pastry cutter or fork to cut in 1 cup (2 sticks) of cold, unsalted butter, diced into 1/4‑inch pieces.

Once the butter is cut in, the mixture should resemble small pebbles. Stir in 1/2 cup of cold water until the dough starts to come together.

The dough will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball.

Divide the dough into two pieces, making one slightly larger for the bottom crust. Flatten both pieces into disks, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes.

Lightly flour your work surface and roll the larger dough disk into a large circle, 3-4 inches larger than your 9-inch pie plate.

Place the rolled‑out dough evenly into the pie plate, letting the edges hang over the sides.

Roll out the top‑crust dough on a lightly floured surface into a 12‑inch circle. Using a sharp knife or pastry wheel, cut the dough into 10 strips, each about 1/2 inch to 1 inch wide — 5 for the vertical rows and 5 for the horizontal rows.

To weave the lattice: Lay the vertical strips across the top of your pie, with an equal amount of space between them.

Peel back every other vertical strip.

Then lay one of the horizontal strips across the width of the pie, snug against the folded-back strips. Unfold the vertical strips so they lie flat against the pie. Next, peel back every other vertical strip, starting with the strips you didn’t unfold before. Repeat process.

Unfold the vertical strips so they lie flat against the pie.

Next, peel back every other vertical strip, starting with the strips you didn’t unfold before. Lay a horizontal strip across the width of the pie, spaced an even distance from the first horizontal strip.

Unfold the vertical strips so they all lie flat against the pie.

Repeat these steps, folding back every other vertical strip and laying a horizontal strip across the width of the dough, until you've covered the entire pie.

Use kitchen shears or a small knife to trim the excess dough around the pie.

Then press a fork around the entire perimeter to seal the top and bottom crusts together, creating a simple crimped pattern that holds everything in place.

Enjoy!

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