It is the last week of pie boot camp and it’s all about those double crust pies! Everything you need to know to make the most beautiful double crust pie of your life (easy lattice crust tutorial + cute printable!).
It’s Pie Boot Camp Week #4!
And the last week.
Yes, please. Hold back your emotions (haha).
I, for one, have loved this series.
Just to recap, here’s what we’ve talked about so far:
All About Pie Making Equipment Essentials
How to Make Pie Crust (Foolproof Recipe, Rolling Out, Crimping + Video Tutorial)
All About Blind Baking + How to Do It and Why (Bonus: Chocolate Ganache Cream Pie Recipe)
As a bonus for making it through all four weeks, I have a free, handy dandy, printable that you can use as a one-glance overview/cheat sheet of all the things we’ve talked about during Pie Boot Camp!
Here’s a color version you can keep on your computer or mobile device.
And a black and white version for printing!
Today, we’re diving into a quick tutorial on double crust pies. If you want to be a pie making rock star, conquering the double crust is a critical step.
And it’s not hard. So yay for that!
First up, make that pie crust! You can follow an earlier tutorial (week #2) if you want help with that.
Just remember that if the recipe makes enough pie dough for a 9-inch pie, you’ll want to double it to have enough crust for a double crust pie.
When it comes to separating the pie dough into two pieces, I generally do slightly more than half for the bottom and use the slightly smaller portion for the top.
Gently place the pie dough into the pie plate after rolling (remember not to stretch or pull it – more details here).
Then, trim the edges so they are flush with the edge of the pie plate. I like to use my handy dandy kitchen scissors for this job.
I generally refrigerate the trimmed pie shell for an hour or so before filling, but really, a lot will depend on the recipe you are using.
Place the filling in the pie shell. In this case, I’m making my best-ever Blue Ribbon Apple Pie recipe (so good!).
Roll out the 2nd half of dough and gently drape it over the top. My top crust looks a little stiff because it was refrigerated for 15-20 minutes before using.
Not necessary unless the recipe calls for it! I chilled the top crust because my kitchen was sweltering hot and I didn’t want it sitting out in the heat for that amount of time.
Again, using my kitchen scissors, I trim the top crust leaving about 1/4- to 1/2-inch overhang.
This is important because you are going to fold that top crust underneath the bottom crust.
Just like pictured below!
Doing so helps seal the pie into a cute little packet which allows all that delicious filling to stay IN the pie.
That’s exactly where we want it to stay.
There are other methods out there that have you do the opposite – leave the bottom crust with a longer edge and fold it over the top crust.
I’ve found that folding underneath, like pictured in this post, helps the pie crust seal better.
Just like a single crust pie, now’s the time to flute the edges! If you want an easier method, you can simply press the edges with the tines of the fork.
But if you want a classic, pretty, fluted edge look, follow the directions in this tutorial and crimp the edges (little fingers not necessary but extra helpful).
Pretty, pretty pie!
If using a full top crust like this (vs a lattice crust that is shown below), it’s important to allow a way for the steam to escape as the pie bakes.
Using a sharp paring knife (this is my favorite inexpensive paring knife), cut four gashes in the top of the pie 3-inches in length or so.
If the recipe calls for it, brush the top with water or a whisked egg white.
Honestly, I don’t always do this (even if the recipe calls for it – don’t judge).
It helps the top of the pie bake with a glossy, golden finish, but sometimes I’m just too lazy.
You can also sprinkle the top of the pie with coarse (or regular) sugar. Again, optional and up to you!
Place the pie on a foil-lined baking sheet and bake according to recipe instructions.
Look at that glorious baked pie. Doesn’t apple pie smell amazing?
You can see that the crust didn’t hold it’s fluted shape perfectly. That’s ok!
If there’s one thing I can’t emphasize enough with pie making, it is: let go of perfection!
It’s ok (and a little refreshing, honestly) when that pie doesn’t look picture perfect, I promise!
The crust on this pie is flaky, tender, and SO yummy!
Now let’s talk about another option other than draping a full crust on top of a pie!
You can google or search facebook for some VERY clever ideas on how to decorate the top of a pie.
In the interest of transparency and full disclosure, I barely have time to fix my hair every day let alone create an elaborate masterpiece for the top of my pies.
So I stick with the old-fashioned basics. Full top crust or a lattice crust.
This works for me and my unartistic brain!
But I urge you to get as creative as you like depending on your motivation and energy.
For a lattice crust, roll out the top crust and using a pizza wheel (or you can use a cute zigzag cutter), cut the crust into strips.
I find I like the strips fairly wide – about an inch or so. Any thinner and the strips can get wavy and distorted while baking.
Fill the bottom crust with your desired filling.
In this case: huckleberry pie! Oh my. It was as delicious as it looks.
Now. For a total lattice crust hack, you can simply lay strips on the bottom and then lay the perpendicular strips on top.
Sounds strange and a little blasphemous for pie makers all over the world, but it definitely works in a pinch, and I bet you most people wouldn’t notice.
Especially if they are being served a slice of delectable, homemade pie.
However, if you want to go the full lattice crust route, it’s not hard at all!
Below I have a quick picture tutorial showing the steps.
It’s a simple weaving procedure that involves lifting a set of pie crust strips at a time, placing a new perpendicular strip down, and repeating.
Take a look!
At the end of all that weaving (that honestly takes no time at all), you’re going to be left with some lattice crust overhang.
There are several methods on how to trim, tuck and crimp the edges. There’s really no right or wrong way.
But I’ve found that I like to trim those shaggy lattice strips to about 1/4- to 1/2-inch so they hang over the edge of the pie plate.
Then, similar to the full top crust, I gently tuck the strips under the bottom crust.
Do that all the way around so all the rogue pieces of lattice crust are safely tucked underneath.
Then simply flute the edges like we’ve discussed a million times already.
The edges of the pie that have the lattice strips will be much thicker. Don’t stress it!
Just crimp like you would a single crust pie, and have faith that all will be well in the end (it will).
Place that pie on a foil-lined baking sheet.
This is especially important for lattice crust pies, particularly if the pie is filled to brimming with juicy fruit.
There will more than likely be some spillage through the openings as the filling bubbles and cooks.
Again, that’s ok! That baking sheet will catch all the mess which is FAR better than the bottom of the oven.
Remember that it’s ok for your pie to come out of the oven with fruit patches bubbling slightly over the crust or on top.
It’s all part of the pie making process!
And there you have it! A quick look at double crust pies!
As always, feel free to ask any questions or leave any comments below! I will answer them all!
Thanks for being along for the Pie Boot Camp ride! I’ve loved all of your comments and insights and input. You guys are awesome!