Lattice & Decorative Pie Crust Edges: {How-To}

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Here’s a lovely assortment of ideas showing how to make lattice tops for pies and tips for handling the pastry. There are also some good ideas for decorative pie crust edgings added to the bottom of the page. I found them in my vintage recipe scrapbook and although they’re oldies, they are goodies!

How To Make Lattice Tops

Make this pretty lattice top by twisting 3/4-inch pastry strips and lining them up across pie. Place other strips diagonally, twisting them as you weave. Lower crust is folded over pastry strips and crimped to guard juice.

It’s as easy as it looks to crimp this attractive edge. Here’s how: Press crust between forefinger of one hand and thumb and forefinger of the other. Or press the handle of a silver knife or rubber spatula between your thumb and forefinger.

Here’s a dainty edge that’s simple in the making. Cut petals of pastry with the center of doughnut cutter bent in shape of cherry leaf. Overlap petals around the moistened rim of lattice-topped pie, pressing each petal carefully in place to seal.

Use tip of teaspoon to make this fancy edge. After trimming lower crust 3/4 inch beyond rim, fold it over lattice strips, pinching edges. Then press double row of half-moons along the edge with tip of teaspoon.

When in a rush, top a cherry pie with a spiral twist instead of weaving a lattice. Cut long pastry strips 3/4 inch wide. Then moisten the ends and join the strips together. Twist the long pastry strip and swirl it atop the filled pie, as above.

Your pie will have a beautiful, golden-brown edge if protected with aluminum foil for part of baking. Fold a 2-1/2 inch foil strip around rim, making certain that foil covers all the crimped crust.

For uniform pastry strips, you can make yourself a cardboard guide. Cut a 12-inch length that’s about 1/2 inch wide. For a zigzag pastry edge, cut along cardboard pattern with pastry wheel. Or use a knife for pastry strips with plain, even edge.

Here’s an easy to to weave a lattice top. Place lengthwise strips across pie. Fold back alternating strips to help you weave cross-strips over and under.

Looking for a slick trick for weaving a lattice top with even spacings? Draw a pattern on waxed paper with dark crayon. Turn pattern face down for weaving. Now for sleight of hand–hold lattice over pie, give waxed paper quick flip.

Too many fingers in the pie? Then weave the pastry strips on a cookie sheet sprinkled generously with sugar. Tilt cooky sheet with lattice over far edge of pie and move cooky sheet toward you. The lattice top slides onto the Cherry Filling quick as that–sugar acts as rollers!

Here’s how to cut a circle of pastry that’s just the right size for the bottom crust: Invert pie plate on pastry. Cut around it 1 1/2 inches from the rim of the plate. You’ll need pastry extending beyond rim for crimping.

More Tips

• Lattice tops on fruit pies are messy to make if fruit’s juicy. Weave strips of pastry on waxed paper. Slip hand under paper, aim right, then quickly flip lattice top over onto fruit. Source: Quick Tips: Baking Short Cuts.
• After crimping the edge of the pie crust, lift the edge of the crust gently all around with your fingers. This keeps the dough from sticking to the dish while baking and makes it easier to take out the pieces of pie. Source: Vintage Pie Making Tips.

Trims For One-Crust Pies: How To

Fluted

Edge of crust is double. Use your index finger or the handle of a knife to make the indentations. The thumb and index finger of your other hand are a wedge to push against to make the scallop around the knife handle. If definite points are wanted, as in the picture, rather than rounded fluting, pinch curved edge into point.

Zigzag

Edge of crust is double. Use the index finger and thumb of both hands, as in the picture, to make the fluted edge. To make it zigzag, use a diagonal motion, bringing the fingers of your left hand toward you,pushing the fingers of your right hand toward the center of the pie, or almost directly in front of your left hand.

Crisscross

Crust is trimmed at edge of pan. Cut rolled pastry into 1/2-inch-wide strips. Moisten edge of pastry in pan. Interlace two strips on edge of pie, as shown. Keep strips flat–don’t twist or turn over; never pull or stretch. To seal, press rounded edge on both sides of crisscrossed strip tightly against moistened edge with your finger.

Twister

Crust is trimmed at edge of pan. Cut rolled pastry into 3/4-inch-wide strips. Moisten rim of pastry in pan. Seal one end of strip to moistened pastry. Hold with finger of left hand; twist strip with right hand. With finger of left hand seal each flattened space of twist against rim of pastry. Don’t stretch pastry while twisting.

Source: Better Homes & Gardens Cookbook (1950′s)