Mastering the lattice pie crust will turn you into a pie-making pro. We'll show you how with step-by-step pictures and lattice pie tips.

Make one mistake, and your homemade pie crust could turn into a leathery, brittle, gummy, crumbly, tough, or—worst of all—soggy mess. And that’s because science is standing in the way of ...

Before transferring your dough, invert the pie dish on top of the rolled out dough to check your measurements. Crimp edges of pie as desired. Chill in freezer for 15 minutes before baking.

Maybe you already have your favorite pie dough recipe memorized, but it’s when we get to rolling out the crust that we meet a ...

How to make pie dough, step by step. A step-by-step guide to making pie dough from food writer Kim O'Donnel. About 30 minutes before you plan to make dough, get your fat and flour good and cold.

This article on how to make a lattice pie crust was originally published in May 2015 in a slideshow format, but we’ve updated it for your summer pie baking needs in 2018. A ruler will help you ...

To transfer the dough to the pan, gently roll it up around the pin, using a brush to remove excess flour, and then unfurl it into the center of a 9-inch pie plate. (If you don’t get it centered ...

Step 4 Sarah Stone/Food52. The kind of crust you want will depend on the kind of pie you’re making. If you’re looking for a flaky crust (best for fruit pies), you want large pieces of butter ...

Here’s a quick pro tip when it comes to pie dough: Use a food processor. Add the dry ingredients in the bowl of a food processor and pulse a few times to combine. Then add cold chunks of fat and ...

After your dough is about 90% rolled out and the center is no longer the thickest point, you can look around for thick spots and do some precision rolling to even everything out.

Let our lattice how-to turn you into a pie-making pro, with step-by-step instructions and lattice pie recipes.