A lattice design on a pie crust is a timeless, stunning effect that requires advanced pastry knowledge and a deft touch. While it's a beautiful effect, not all of us have the skills, technique ...

With a few easy techniques, anyone can make a show-stopping lattice-top ... and over the top crust when it's done, but I prefer to tuck it in to reinforce the walls of the pie.

Prepare and chill the pie crust for 30 minutes, then roll out half to line a pie plate and refrigerate. Mix the filling ingredients and set aside. Roll out the remaining crust, cut into strips for a ...

Mix filling ingredients and set aside. Preheat oven to 200°C (400°F), roll and cut remaining dough into strips. Fill the chilled pie crust, top with a lattice pattern, and brush with milk and sugar.

Find lard in the chilled section of the supermarket. Note: to make the lattice crust, roll out the pastry evenly, cut one sheet into a mix of wide and thin strips. Starting with a wide strip, top your ...

In King Arthur’s first-ever cookbook that’s all about bread, author Martin Philip provides a challah recipe he thinks is ...

Pile the filling into the bottom crust. Cut strips and weave them to make a lattice crust. The sous-chef comes in handy here. Pinch the edges. Brush milk on the lattice. Add a sprinkle of cinnamon ...