Lattice (pastry)

For other uses, see Lattice.

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]

Lattice

Strawberry-rhubarb pie with lattice pastry
Type	Pastry
Place of origin	Unknown

Closeup of a peekaboo lattice

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

• Croline
• Latticework
• Food portal