Lattice Pie Crust Tutorial

I am a firm believer in always using homemade pie crust. While I am by no means an expert, it is really quite simple if you do it in a food processor and so much better than store bought. A lattice top is fun to do, although it takes a bit more time and effort. You can also use cookie cutters to make shapes in your top crust like I did with the recent blueberry pie I made.

This was my first time making a lattice top and I am sure that I will improve on it with practice. Or I can just tell people that I like my pies to look "rustic".

Here are my step by step instructions to making basic pie dough in a food processor with a lattice top crust. Like I said, I don't claim to be an expert but this is a nice easy, basic way to make a yummy crust. If you have any other tips or suggestions, please leave a comment! I am still learning and perfecting this too!

Ingredients: (for a double crust)

2 1/2 cups unbleached all-purpose flour

2 tbsp sugar

1/2 tsp salt

16 tbsp (2 sticks) cold unsalted butter, cut into 1/4-inch cubes

6 tbsp very cold water

Directions:

1. Dump the dry ingredients (flour, sugar and salt) into a food processor.

2. Pulse once or twice just to combine the ingredients (the key here is not to over mix).

3. Add in the 2 sticks of butter (cut into cubes). Make sure your butter is very cold.

4. Pulse to combine until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Again, be sure to not over process here. I usually pulse about 7-9 times.

5. Add in the water. I usually use ice water (without the ice). Pulse just until the dough pulls together. Don't over mix! If your dough isn't coming together you can add a little more water.

6. Divide the dough in half. Form each half of the dough into a ball and then flatten each into a disk. Wrap in plastic wrap and refrigerate for 20 minutes.

7. Remove one batch of dough from refrigerator and transfer to a lightly floured work surface. Flatten the disk with 6 to 8 gentle taps of the rolling pin.

8. Lightly flour the rolling pin and the top of your disk. Begin rolling out the disk into a 12 round, lifting the dough and turning it a quarter-turn every few rolls.

9. Carefully roll the 12 inch round around the rolling pin and transfer it to your pie plate. Unroll the dough from the rolling pin over your pie plate.

10. Fix any short ends or tears in the dough with excess dough (you can trim any dough that is hanging down more than an inch over the side of your plate). To help bind the dough, wet your fingers with cold water and press the dough pieces together.

11. Fill the pie with your filling and set aside in a cool place.

12. Roll out the second batch of dough per the directions above. Once you have your 12 inch round, use a pastry cutter, pizza wheel, or knife to cut the dough into 1/2-3/4" strips (roughly 14-16 strips total).

13. Lay half of the strips (about 7 or 8) horizontally across your filled pie shell.

14. Fold every other strip in half back onto itself.

15. Lay a vertical strip down the center.

16. Unfold the horizontal strips (they will unfold on top of the vertical strip).

17. Fold the horizontal strips that are now underneath the vertical strip back onto themselves (over the vertical strip).

18. Lay down another vertical strip and unfold the horizontal strips over top of it.

19. Repeat this process until the entire pie is covered (adding strips to the left and then right of the center).

20. Trim the excess dough from the edge of the pie, leaving about a 1" overhang. Fold the excess dough back onto itself (towards the center of the pie) and crimp the edges.

21. Brush the top of your pie with an egg wash (one egg and one tbsp water, beaten together). You may also top with unrefined or raw sugar.

22. Bake your pie according to the pie recipe directions.

Enjoy!