Braided Lattice Pie Crust Recipes

BRAIDED LATTICE PIE CRUST

Braided Lattice Pie Crust image

Provided by Wanna Make This?

Categories dessert

Time 30m

Yield one 9-inch pie

Number Of Ingredients 4

Ingredients

All-purpose flour, for dusting
Three 9-inch pie dough discs, chilled
1 favorite filling recipe for a 9-inch pie
1 large egg

Steps:

On a lightly dusted surface, roll out 1 pie dough disc to 1/2-inch thick. Place in a 9-inch pie plate with a 1/2-inch overhang and fill with your favorite filling. Roll together the remaining 2 pie dough discs into one 1/2-inch-thick crust and chill.
To make the ruffled bottom crust, use your fingers to pinch the overhanging dough by putting your thumb on the dough and pushing up on either side to pleat all the way around.
Remove the rolled crust from the refrigerator. To make the braided lattice, cut the crust with a pastry wheel or chef's knife into 15 strips 1/4-inch to 1/2-inch thick. Take 3 strips of the dough and braid them, pinching the top slightly to adhere the strips together. Use a chef's knife to trim the edges of each braid. Place on top of the pie from end to end. Repeat until you have 5 braids to cover the entire pie. Beat the egg and brush over the top of the pie.
After the pie is covered with the lattice design, roll out the remaining pie dough scraps to 1/4-inch-thick. Cut out 3 discs with a 1 1/2-to 2-inch round cutter. Overlap the 3 discs slightly end to end like a caterpillar, adhering them with egg wash. Roll them from one end like a cinnamon roll. Cut the roll in half to create 2 roses. Adhere to the top of the lattice pie with egg wash.
Bake according to recipe instructions for your pie filling and crust.

THE BEST PIE DOUGH FOR A LATTICE CRUST

The Best Pie Dough for a Lattice Crust image

We love this dough for making the lattice crust for many reasons. The combination of shortening and butter makes the dough incredibly easy to work with and forgiving when cutting and weaving. Plus, the added vodka provides tenderness and depth of flavor, making it perfect for a variety of pie fillings.

Provided by Food Network Kitchen

Categories dessert

Time 1h15m

Yield dough for two 9-inch pies or one 9-inch double crust pie

Number Of Ingredients 7

Ingredients

2 1/2 cups all-purpose flour (see Cook's Note)
1/3 cup vegetable shortening
1 tablespoon sugar
1 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup chilled vodka
3 to 4 tablespoons ice water

Steps:

Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together.
Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

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