Pie Crust For Fruit Filling With Lattice Top Crust

Pie Crust For Fruit Filling With Lattice Top Crust Recipe

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Karen Feinen


This recipe includes directions for both food processor and hand mixing.


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Crust for 1 10" deep dish pie
35 Min


  • 2 1/4 c
    all-purpose flour
  • 2 Tbsp
    granulated sugar
  • 1/8 tsp
  • 1 1/2 stick
    (12 tablespoons) butter, cut in small pieces
  • 1/2 c
    ice water

How to Make Pie Crust For Fruit Filling With Lattice Top Crust


    Process flour, sugar, salt and butter using on/off turns until mixture resembles coarse crumbs.
  2. With motor running, add water and process just until dough leaves side of bowl. Continue with step #5
  3. BY HAND:
    Mix flour, sugar and salt in a medium-sized bowl. Using a pastry blender or fingers, cut or rub in butter until mixture resembles coarse crumbs.
  4. Sprinkle with water, 1 tablespoon at a time, stirring after each addition until mixture clumps and forms a dough.
  5. Press dough together. Cut off 1/3 and shape both pieces into balls.
  6. Flatten each into 1-inch thick rounds, wrap and refrigerate until ready to fill (up to 3 days ahead).
  7. When ready to fill, roll out larger piece of dough on a lightly floured surface. Make into a 14-inch circle. Trim to an even 13 inches.
  8. Line a pie plate with dough, add filling.
  9. Roll out remaining dough to a 12-inch circle. With a pastry wheel or knife, cut ten 1/2-inch wide strips.
  10. Arrange 5 strips on filling, using longest in center. Top with remaining strips in opposite direction. Press ends to edge of bottom crust and trim excess. Bring bottom crust up over ends of strips to make a rim. Flute rim.
  11. Brush lattice with milk. Place pie on cookie sheet to catch drips. Bake as directed for your chosen filling.

Printable Recipe Card

About Pie Crust For Fruit Filling With Lattice Top Crust

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Kosher, Soy Free

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