Lattice Pie Crust Recipe
This lattice pie crust recipe makes enough for a pie bottom and lattice top that you can use with filling that you fancy.
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon granulated sugar
6 to 8 Tablespoons ice water
(Makes a pie bottom and lattice top)
Add flour, cubed butter and sugar, into a mixer. Mix this slowly until crumbly.
Make sure not to over-mix you should see butter still in the mix.
Adding water a tablespoon at a time, continue to mix slowly. Your dough will be ready when you can grab some dough and make a ball out of it.
Taking the dough of the bowl press and form two balls of dough. Wrap these up, and refrigerate for about an hour.
Preheat oven to 400 degrees F
Roll the dough out, with flour to make sure it doesn't stick, and line a 9 inch pie pan. Trim off excess pie dough.
Fill with your favorite pie filling.
Roll out the second ball of dough to a 10 inch disc. Cut into strips. Place strips on top of pie going over and under each other forming a weave.
Using an egg wash (1 egg, a bit of water, and a dash of sugar whisked together) brush top of unbaked pie crust and sprinkle with coarse sugar.
Bake for 40 - 45 minutes, or until pie crust is golden brown and filling is bubbling.