Lattice (pastry)
 Strawberry-rhubarb pie with lattice pastry | |
| Type | Pastry |
|---|---|
| Place of origin | Unknown |
.jpg)
Lattice pastry is a pastry woven in a criss-crossing pattern of strips in the preparation of various foods. Latticed pastry is used as a type of lid on many various tarts and pies. The openings between the lattice allows fruit juices in pie fillings to evaporate during the cooking process, which can caramelize the filling.[1]
Latticing can also be achieved by cutting horizontal rows of slits into a whole pie crust and pulling gently to open the slits, a technique known as a "peekaboo" lattice.[2][3]
Latticing a piecrust
-
Bottom crust -
Filled crust -
Starting latticework -
Latticing -
Latticing continues in a herringbone pattern -
Latticing finished -
Crimped crust, ready for baking -
Baked herringbone lattice piecrust
See also[edit]
References[edit]
- ^ Recipe Journal: A home for your best-loved recipes. Murdoch Books. 2003. ISBN 9781921259289. Retrieved May 8, 2012. ISBN 1740452542
- ^ Pfeiff-Boschek, Karin (2019-10-29). Elegant Pie: Transform Your Favorite Pies into Works of Art. Andrews Mcmeel+ORM. ISBN 978-1-5248-5935-0.
- ^ Vaughn, Kelly; Spencer, Gloria (16 October 2023). "These Showstopping Pie Crust Designs Will Take Your Pies to the Next Level". MarthaStewart.com. Retrieved 2024-04-23.
Wikimedia Commons has media related to lattice pastry.
 | This dessert-related article is a stub. You can help Wikipedia by expanding it. |