How to Lattice a Cherry Pie

Updated on December 23, 2017
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Annette has been baking pies for over thirty years and offers her latticed cherry pies to the church bake sale twice a year.

Cherrie Pies Fresh From the Oven
Cherrie Pies Fresh From the Oven | Source

How to Make A Latticed Cherry Pie

This article is all about the lattice for a pie and how you do that so that your dessert will be the perfectly pretty cherry pie. I use frozen bottom crusts and make my own upper pie crust. You could just as easily use your homemade crust for both the top and bottom. I also buy canned cherry pie filling instead of making my own. There are a number of great pie fillings out there, and it saves me time to just buy two cans of pie filling for each pie.

Pie Crust

  • 2 cups Flour
  • 1 teaspoon, salt
  • 3/4 cup shortening, (I use Crisco Lard)
  • 5 to 6 Tablespoons COLD water

Instructions

  1. In a medium bowl, stir together salt and flour.
  2. Using a pastry cutter or fork, cut the shortening into the flour mixture until it resembles course crumbs.
  3. Sprinkle cold water, a tablespoonful at a time into the flour and shortening mixture just until the pastry holds together.
  4. With your hands, gently shape the dough into a ball.
  5. Use 1/2 the dough for one pie crust (top or bottom).
Click thumbnail to view full-size
Place ball of dough on a lightly floured surface.Use your hands to press the ball flat.Turn the dough over.Press the dough again. Now both sides are lightly floured and the dough is 1" thick or less.
Place ball of dough on a lightly floured surface.
Place ball of dough on a lightly floured surface. | Source
Use your hands to press the ball flat.
Use your hands to press the ball flat. | Source
Turn the dough over.
Turn the dough over. | Source
Press the dough again. Now both sides are lightly floured and the dough is 1" thick or less.
Press the dough again. Now both sides are lightly floured and the dough is 1" thick or less. | Source

I use the recipe for pie crusts found in "The Good Housekeeping Illustrated Cookbook" by Zoe Coulson, Hearst Books, New York, 1980. Old cook book. Still works.

Click thumbnail to view full-size
Using gentle pressure begin rolling out the dough.First roll one way, then flip dough over and roll the other way.You want the pie dough rolled out evenly to 1/8th of an inch thick and without tears. You should have a rectangle of dough that is at least as wide as the pie plate.Run a long bladed spatula under the rolled out dough to lift any parts that are sticking to the table.
Using gentle pressure begin rolling out the dough.
Using gentle pressure begin rolling out the dough. | Source
First roll one way, then flip dough over and roll the other way.
First roll one way, then flip dough over and roll the other way. | Source
You want the pie dough rolled out evenly to 1/8th of an inch thick and without tears. You should have a rectangle of dough that is at least as wide as the pie plate.
You want the pie dough rolled out evenly to 1/8th of an inch thick and without tears. You should have a rectangle of dough that is at least as wide as the pie plate. | Source
Run a long bladed spatula under the rolled out dough to lift any parts that are sticking to the table.
Run a long bladed spatula under the rolled out dough to lift any parts that are sticking to the table. | Source

The lattice begins with the cutting.

Everyone likes the look of a nicely latticed pie. To achieve that, you will need to cut even strips of dough. I use a rolling pie cutter with a fluted edge.

After you become well-versed in the lattice technique, you may want to experiment with different weaves or wide and narrow lattices, partial lattice and part cut outs. Have some fun. Let your inner artist loose.

Cutting the lattice

Click thumbnail to view full-size
I use the old-fashioned fluted edged pastry cutter.Begin by slicing off the jagged edge of the dough and discarding that back to the bowl for future use. Now you have a beginning edge that you can follow for the rest of your cuts.Continue across the rolled-out dough using a careful roll with the pie crust roller.Once you have cut the whole piece of dough, you are ready to put the pie filling into the bottom crust and begin the lattice work.
I use the old-fashioned fluted edged pastry cutter.
I use the old-fashioned fluted edged pastry cutter. | Source
Begin by slicing off the jagged edge of the dough and discarding that back to the bowl for future use. Now you have a beginning edge that you can follow for the rest of your cuts.
Begin by slicing off the jagged edge of the dough and discarding that back to the bowl for future use. Now you have a beginning edge that you can follow for the rest of your cuts. | Source
Continue across the rolled-out dough using a careful roll with the pie crust roller.
Continue across the rolled-out dough using a careful roll with the pie crust roller. | Source
Once you have cut the whole piece of dough, you are ready to put the pie filling into the bottom crust and begin the lattice work.
Once you have cut the whole piece of dough, you are ready to put the pie filling into the bottom crust and begin the lattice work. | Source

Add the Pie filling

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Use a rubber spatula to get all the filling from the can.The cherries look rich even without the top crust.My favorite pie filling.
Use a rubber spatula to get all the filling from the can.
Use a rubber spatula to get all the filling from the can. | Source
The cherries look rich even without the top crust.
The cherries look rich even without the top crust. | Source
My favorite pie filling.
My favorite pie filling. | Source

Pie Filling

Duncan Hines Wilderness pie filling has been my pie filling of choice for the last twenty years or so. It is consistently good. I use two cans per 'deep dish' pie and usually get rave reviews.

Start latticing

Click thumbnail to view full-size
Begin with the longest strips of dough.Lay the first strip directly across the pie, close to the center.I place three strips in a row going in one direction. Then I begin the lattice work.Laying the next strip over the three , you will now need to lift up the middle strip to place this new one under it, so you will have an 'over-under-over' strip.You weave the next strip of dough under, over and under the three you have laid down already.Here, I am showing how I weave the strips by lifting up ones that are already laid on the pie filling. This means that I need to be very careful and not get too much filling on my fingers or the strips.Now you see how this is going. I work from the center out, adding strips on each side until the pie is fully latticed.
Begin with the longest strips of dough.
Begin with the longest strips of dough. | Source
Lay the first strip directly across the pie, close to the center.
Lay the first strip directly across the pie, close to the center. | Source
I place three strips in a row going in one direction. Then I begin the lattice work.
I place three strips in a row going in one direction. Then I begin the lattice work. | Source
Laying the next strip over the three , you will now need to lift up the middle strip to place this new one under it, so you will have an 'over-under-over' strip.
Laying the next strip over the three , you will now need to lift up the middle strip to place this new one under it, so you will have an 'over-under-over' strip. | Source
You weave the next strip of dough under, over and under the three you have laid down already.
You weave the next strip of dough under, over and under the three you have laid down already. | Source
Here, I am showing how I weave the strips by lifting up ones that are already laid on the pie filling. This means that I need to be very careful and not get too much filling on my fingers or the strips.
Here, I am showing how I weave the strips by lifting up ones that are already laid on the pie filling. This means that I need to be very careful and not get too much filling on my fingers or the strips. | Source
Now you see how this is going. I work from the center out, adding strips on each side until the pie is fully latticed.
Now you see how this is going. I work from the center out, adding strips on each side until the pie is fully latticed. | Source

Work quickly but efficiently

Some things to remember with pie dough:

  • It gets tough if you work it too much
  • It gets dried out if you work too long
  • It gets tough if you use too much flour
  • It gets mushy if your hands are too oily

Finishing the pie

Click thumbnail to view full-size
Press your hands against the pie plate to cut the excess strips of dough, working your way around the outside, turning the pie as you go.If there are some loose strips of dough left, use the long metal spatula to cut them off. I sprinkle sugar over the top of my pie crusts. You don't have to do this, but I think it adds a bit of browning to the crust.
Press your hands against the pie plate to cut the excess strips of dough, working your way around the outside, turning the pie as you go.
Press your hands against the pie plate to cut the excess strips of dough, working your way around the outside, turning the pie as you go. | Source
If there are some loose strips of dough left, use the long metal spatula to cut them off.
If there are some loose strips of dough left, use the long metal spatula to cut them off. | Source
I sprinkle sugar over the top of my pie crusts. You don't have to do this, but I think it adds a bit of browning to the crust.
I sprinkle sugar over the top of my pie crusts. You don't have to do this, but I think it adds a bit of browning to the crust. | Source

When your pie is ready:

Place your finished pie on a jelly roll pan and put on center rack in an oven that has been preheated to 400 degrees Fahrenheit. Add water to the jelly roll pan. Bake pie for 1hour 10-15 minutes or until crust is done. Being careful not to spill the water, take jelly roll pan from the oven. Remove pie to a cooling rack. Cool completely before serving.

Cook Time

Prep time: 45 min
Cook time: 1 hour 10 min
Ready in: 1 hour 55 min
Yields: One pie serves 6 to 8 people.

Tip

Here's a tip my eldest daughter gave me.

Place your pie onto a jelly roll pan, then add one to two cups of water to the pan. This will prevent the pie filling from boiling over. I sometimes need to add more water to the jelly roll pan, if it goes dry before the pie is done.

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© 2017 agaglia

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