Here you will learn how to make this incredible lattice crust. Making this lattice pie is much easier than it looks, and the result is amazing!

The lattice is a classic pastry technique that gives tarts or pies an elegant, artisanal finish.

It will give a spectacular appearance to the surface of your tarts or pies, and the holes between the dough allow some of the moisture of the filling to evaporate, creating a pie with a perfect exterior appearance and interior texture.

What do you need to make a perfect lattice? First, you need a good shortcrust pastry recipe.

You can use my shortcrust pastry recipe, and you will see how great the results are! And, although it is not the same, the results will not be as good; you can also use store-bought shortcrust pastry.

Here you can find the strawberries and red berries tart recipe using a shortcrust pastry base.

And if you like this recipe, Why not try these delicious and classic French recipes like langues de chat biscuits or the brioche bread?

Shortcrust pastry is a recipe primarily made with flour and butter. The butter is gradually added to the flour in small pieces, and it is important not to overmix to prevent the formation of a strong gluten network and maintain that crumbly texture.

The egg is an optional ingredient, it is not compulsory in the recipe. You can prepare the shortcrust pastry without egg, but I like to add it.

Shortcrust pastry is a recipe primarily made with flour and butter. And with minimal mixing required to maintain its crumble texture.

In conclusion, shortcrust pastry is a super versatile base that will allow you to make a wide variety of sweet or savoury tarts.

Go ahead, make it and enjoy the French pastry in your kitchen!

Difficulty: MEDIUM

Preparation time: 2 hours

Baking time: 30 minutes

LATTICE CRUST TOP PIE

INGREDIENTS (25 cm diameter base)

1 shortcrust pastry

PREPARATION

You can prepare the shortcrust pastry and stretch it into a circle 2 – 3 cm larger in diameter than the base of the tart on which you want to make the lattice.

Make strips about 3 cm wide. I use 10 strips in my presentation, but you can use 8 or 12 strips, depending on the design you want!

Use the longer strips for the centre of the tart and the shorter strips for the sides.

Place the first horizontal strip in the centre, and then place (also centered) the first vertical strip on top.

Place two horizontal strips above and below the central strip, leaving approximately 2 cm between strips (2).

Fold the horizontal central strip and place another vertical strip on top of the tart (3). Once positioned, unfold the horizontal central strip and repeat the action on the other side (4).

Fold the vertical central strip and place a horizontal strip on top of the tart (5). Once positioned, unfold the vertical central strip and repeat the process on the top (6 – 7).

Finally, fold the two horizontal strips at the edges and then place a vertical strip on top of the tart (8). Once positioned, unfold the horizontal strips and repeat the action on the other side (9).

Once the lattice is made, stick the edges of the strips to the base of the tart, removing the excess dough and thus closing the tart (10 – 12).

Place the tart in the fridge and let it rest for at least 30 minutes. This may seen like an extra step, but it is very important to ensure the lattice holds its shape and the pastry does not come loose during baking.

Heat the oven to 180 ºC and bake it for 30 minutes, and you will have a nice lattice tart!

Do you want to have this lattice tart in Spanish? Check it here!

HOW TO MAKE LATTICE TOP PIE CRUST

Recipe by Kokohuete Bakery

Amount produced

lattice pie

Total Preparation time

hours

Baking time

minutes

Ingredients

1 shortcrust pastry

Preparation

Prepare a shortcrust pastry and stretch it until you get a circle 2 - 3 cm larger in diameter than the base of the tart on which you want to make the lattice.
Make strips about 3 cm wide. I use 10 strips in my presentation, but you can use 8 or 12 strips, depending on the design you want!
Use the longer strips for the centre of the tart and the shorter strips for the sides.
Pace the first horizontal strip in the centre, and then place (also centered) the first vertical strip on top (1).
Place two horizontal strips above and below the central strip, leaving approximately 2 cm between strips (2).
Fold the horizontal central strip and place another vertical strip on the tart (3). Once positioned, unfold the horizontal central strip and repeat the action on the other side (4).
Fold the vertical central strip and place a horizontal strip on the tart (5). Once positioned, unfold the vertical central strip and repeat the process on the top (6 - 7).
Finally, fold the two horizontal strips at the edges and place a vertical strip on top of the tart (8). Once positioned, unfold the horizontal strips and repeat the action on the other side (9).
Once the lattice is made, stick the edges of the strips to the base of the tart, removing the excess dough and thus closing the tart (10 - 12).
Place the tart in the fridge and let it rest for at least 30 minutes. This may seen like an extra step, but it is essential to ensure the lattice holds its shape and the pastry does not come loose during baking.
Heat the oven to 180 ºC and bake it for 30 minutes, and you will have a nice lattice tart!

Recipe Video

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HOW TO MAKE LATTICE CRUST TOP PIE