If you think a lattice crust is beyond your culinary skill, I have some terrific news for you. This woven design — which always looks terribly chic on a fruit pie — is a cinch to achieve! As proof, check out my step-by-step tutorial:
To start, place some homemade pastry dough (I use Pâte Brisée Sucrée, recipe here) on a lightly-floured work surface…
And roll it into a 12-inch-diameter circle. A French rolling pin is your friend here.
Are you still with me? I only ask because you’ve been awfully quiet.
Perhaps you’re the strong, silent type.
Then flip the pie around, and weave the other side.
One final tip. To insure your wondrous weave holds its shape, chill the pie for at least 10 minutes before baking.
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