Friday, July 26, 2013

Lattice Work Pies

I could not remember the last time I tried doing lattice work on a pie, so I thought it was time to just try it. And it really is easier than it looks. I most recently tried it with a rhubarb pie and then a mixed berry pie, which I will give the recipes for, but the main idea here is to give a pictorial on how to assemble and create the top.
Roll our your favorite double pie crust as usual, fitting the first into the pie dish so that the edges come up quite high. I like to give the base a light egg wash before filling it with fruit. Adding some lemon zest to a berry pie enhances the flavor. I mix the dry ingredients and spoon them over the fruit, then just shake and tap the dish.
Roll our your second half the same size and cut strips.

Taking every other strip . . .

loosely lay them on the fruit  the same way, starting with the smallest  so that they fit the size of the pie. Leave the ends alone.

Beginning with the next smallest, lay it the opposite direction,
lifting every other strip you cross. Repeat with each strip following the size pattern
and alternate how you begin each row . . . whether the strip goes over or under.
Once you have the pie covered, fold the ends under the bottom crust and  flute the edges. Give it an egg wash and dust with coarse sugar if desired.
Rhubarb Pie
  • 5 cups, slightly peeled, chopped rhubarb
  • 1 cup sugar
  • 4 Tbsp flour
  • 1 egg
  1. Pour boiling water over rhubarb, allow to sit a few minutes and drain.
  2. Mix sugar and flour and then stir in the egg.
  3. Mix fruit with sugar filling and fill pie crust.
  4. Cover with second pie crust, lattice work or your favorite crumble mix.
  5. Bake at 375 F for 60 - 90 minutes, until filling bubbles through slits. (I like to freeze them raw, the longer baking time is for frozen pie)
Mixed Berry Pie
  • 3 cups blueberries
  • 3 cups mix of raspberries, blackberries and/or pitted cherries
  • lemon zest
  • 3/4 cups sugar
  • 4 Tbsp flour
  • 2 Tbsp tapioca
  1. Do a light egg wash on bottom shell and fill with fruit. Add a sprinkle of lemon zest and cover with sugar/flour/tapioca  mixture.
  2. Cover with top, adding slits if not doing lattice work. Apply a light egg wash.
  3. Bake at 375 F for 60 - 75 minutes, until juices bubble through slits. Will take about 15 minutes longer with frozen pie.


  1. Thanks for the delicate recipe and the beautiful photos!
    I love your blog - it is fantastic!
    Greetings from the North of Germany, Siret

  2. I love pies and will definitely try this but I have never heard of egg wash. Could you please explain what it is and what it does, like what difference does it make to the dough? Thank you.

    1. Anonymous, for the egg wash you just take one egg white and quickly beat it with a fork to make it easy to spread. I like to lighlty spread some over the base crust before putting the fruit on. It is supposed to seal the crust and keep it from getting moist from the juices of the fruit and sugar. I also lightly spread it all over the top of the pie crust to give it a nice golden glaze when it bakes. These are tips I learned from from my mom, who still makes some of the best pies, in her late seventies now.

  3. What a beautiful berry pie!

  4. What a gorgeous looking pie ... would love to have a piece with a scoop of ice cream on top. Great photos.

  5. This is perfection and what a great pictorial. I would like a slice of that pie right now!

  6. Great lesson on making lattice pie crusts. I've made a lot of rhubarb pies but have never added an egg to the fruit mixture. Wondering what it the purpose of the egg addition?

    1. Anonymous, I'm not sure why the egg gets added into the fruit mixture. That is how the recipe was given to me and it was pretty well one of the first rhubarb pies I actually liked.

  7. Fabulous photos. You make the best looking baked goods EVER! Angharad

  8. Oh perfection indeed.

    I promise I will make a purple blue berrry pie one day, but for now, I'm sorry I ate my Saskatoons on the trail. Maybe next year?


  9. Thanks for your easy explanation of how to do the lattice top. I have my pie in the oven and it looks fantastic!