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22/04/2026
Pie might seem quite ordinary, but the pie lattice on top that is featured in many pie recipes turns them into something extraordinary. It’s like pie finally found her fairy godmother, like Cinderella, donned a fancy gown with glass slippers, and stole everyone’s attention. That is exactly how pie lattice is – it transforms a simple fruit or custard-stuffed pie into a showstopping centrepiece of any brunch, lunch or dinner table.
Pie recipes almost always feature decorative lattice tops, and they stand out on any table because of how pretty they look. The woven strips are also functional as they allow steam to escape during baking, preventing the dreaded soggy bottom that plagues fully covered pies. A well-crafted pie lattice signals to guests that the baker has put a lot of effort into the pie.
Pie culture is purely American, and the pie bakers know exactly how important lattice is to a pie, because one eats with the senses, especially sight, before a slice of the pie even lands on the plate. So, whether you are a novice or a pro-baker, this article lays out the essential tools and tips, plus some patterns for you to try.
Rolling pin – Used to roll dough evenly so strips bake at the same rate; uneven thickness leads to undercooked or overbrowned spots.
Sharp knife/pizza cutter/pastry wheel – Creates neat, straight strips; sharp tools prevent dragging the dough, which can distort lattice shapes.
Ruler or straightedge – Helps measure and cut uniform strips so the lattice looks structured and bakes evenly instead of looking irregular.
Bench scraper/spatula – Assists in lifting delicate dough strips without stretching or tearing them, especially when transferring from the counter to the pie.
Scissors – Useful for trimming excess dough neatly after weaving, especially around curved pie edges where knives are less precise.
Pastry brush – Removes excess flour from dough (so layers stick properly) and applies egg wash for shine and golden colour.
Baking sheet or board – Used to chill cut strips so they stay firm; cold dough is easier to weave and less likely to break.
Pie dish – Holds the filling and supports the lattice structure; its shape determines how strips are arranged and anchored.
Pie recipes built around a traditional lattice are great for any beginner to learn the art of decorative crust work. This pattern features horizontal and vertical strips woven in an over-under basket-weave sequence, creating square windows that let the filling peek through and allow steam to vent evenly.
How to Make It:
Roll and then cut all strips first from the flattened pastry dough, then chill them for 15 minutes before weaving.
Lay all vertical strips first, then fold alternating ones back to slide into each horizontal strip.
Trim excess with scissors rather than a knife to avoid dragging the dough.
Brush with egg wash only after completing the weave to avoid sogginess.
Sprinkle coarse sugar on top for a bakery-style finish.
The lattice pie crust dates to medieval European pastry traditions, where open-work crusts allowed bakers to showcase costly fillings like spiced fruit or almond creams.
For bakers who want their pie recipes to look like they came from a professional patisserie, the braided lattice delivers. Instead of flat strips, three thin strands of dough are twisted into braids before being laid in parallel rows across the pie. The difficulty level is higher for this, as braiding the dough needs nimble and experienced fingers and adds a luxurious, handcrafted quality to any pie lattice presentation.
How to Make It:
Roll out chilled dough and cut into uniform strips using a knife or pastry cutter.
Lay half the strips parallel over the filled pie, leaving even gaps between them.
Fold back alternate strips halfway, then place a strip perpendicular across the centre.
Unfold the strips and repeat the over-under weaving pattern to form a lattice.
For the braided effect, take separate strips, pinch ends together, and braid them flat before placing them on top.
Lay the braided strips across or along the edges of the lattice for decoration.
Trim excess dough, press edges to seal with the base crust, and crimp if desired.
Brush with egg wash for a golden finish.
This kind of lattice top is best put on custard-based pies that bake at lower temperatures, thereby not browning too much in the oven.
Inspired by the herringbone fabric weave, this pie lattice pattern arranges strips in a V-shaped or angled zigzag formation across the pie surface. The result looks complex, but it is achievable once you understand the basic angle repetition. Herringbone designs photograph exceptionally well, making them a favourite for food bloggers and those who love to share their pie recipes on social media.
How to Make It:
Roll out chilled dough and cut into many thin, even strips, then refrigerate to keep them firm and easy to handle.
Cover the pie completely with strips laid in one direction (this forms the base columns).
Starting from the centre, fold back selected strips in groups, typically working in sets of three.
Place one strip perpendicular across the unfolded strips, slightly offset from the centre.
Unfold the strips over the new strip to lock it into place, creating the first angled weave.
Repeat the process, but shift which strips you fold back each time to create the signature zigzag ‘herringbone’ pattern.
Continue alternating and offsetting rows until the entire pie is covered in the pattern.
Trim excess dough, press the edges to seal, brush with egg wash, and bake until done.
In a nutshell, the dough strips are arranged in alternating angled rows, meeting at a central spine to create a V-shaped chevron pattern across the pie surface.
Selecting the best pie lattice for your bake comes down to three factors: your skill level, the kind of time you can spare, and what the pie filling is. Juicy fruit fillings (cherry, peach, blueberry) need wider lattice openings to allow more steam to escape, making the classic or wide-strip designs ideal. Denser fillings like pecan or custard can support intricate designs since less venting is required.
A lattice is a decorative pie topping made by weaving strips of pastry dough over the filling in a criss-cross pattern, allowing the filling to show through.
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