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tips how to make a lattice crust
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Weave your way to a classic lattice crust.
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Cut this easy-to-handle dough (thanks, cream cheese) into wide strips for a fast-forming lattice that stuns.
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Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.
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Cheesecake is just the beginning of what this no-bake, back-pocket wonder can do.
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If pizza crust seems daunting and time-consuming to make, try this easy spelt dough, which is moistened with ricotta cheese and aromatic linseed oil. This rustic dinner is stunning to behold — thinly sliced apples and fennel sit on a tangy sour cream layer and are topped with lightly crisped prosciutto. The crust is inspired by classic German dough with Quark, a delicious fresh cheese, which keeps baked goods fresh. While your dough rests, preheat the oven and prepare the toppings — voilà, dinner! Great also as a party appetizer in the early fall with a glass of rosé or dry white wine, or with a chilled lager in the summer.
Use a mandoline to slice apples and fennel about 1/8 inch thick. If you don't have one, try to slice them as thinly as possible to get flavorful brown edges. If you don't own a pizza stone, preheat an inverted baking sheet for 30 minutes as described in step 3. Place the dough on a piece of parchment paper, carefully slide the paper with the dough right onto the baking sheet, and bake. While the crust will not be as crisp, it will still be delicious.
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This easy recipe for pie dough takes all the guesswork out of making a buttery, flaky pie crust. It’s ideal for pretty much any pie you want to make.
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In my family my grandmother set the bar very high for the perfect, flaky piecrust. Throughout my childhood, I watched her deftly form balls of dough and then flatten them out into what would ultimately be a flawless, golden crust. This recipe is based on my grandma’s time-tested recipe, with a few minor alterations I’ve made over the years. The two biggest tricks to making a great crust are to not overhandle the dough and to carefully monitor the dough mixture as you add ice-cold water, to ensure you achieve the desired consistency. I prefer to make crust by hand, rather than using a food processor because a processor can overblend the shortening which can prevent the water from being evenly absorbed. The result is a tougher crust. Throughout this book, recipes will call for unbaked, prebaked, and partially baked piecrusts, but all will follow the recipe below, with varying specific cooking instructions.
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We use a very similar crumb mixture to make the Torta Sbrisolona (page 99) and the Jam Crumb Bars (page 122).
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A few simple tips will help you make a wonderful butter crust. Make sure the ingredients are very cold—you can even chill the flour! Also, make sure not to overwork the dough—that's really the key. And enjoy! For me, the process of making the dough and assembling a pie can be such a lovely pleasure in itself.
Recipes
This vintage pear pie recipe from “Gourmet" was inspired by the classic 1940s film noir "Mildred Pierce." Years later, it still delivers.
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Articles
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Weave your way to a classic lattice crust.
Christina Chaey
techniques
These three steps will ensure your press-in crust has a sound structure and a clean look to impress.
Claire Saffitz
techniques
'Cause there is no such thing as a good pie without a good crust
Bon Appétit
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How to make a crust that's stress-free--no rolling pin required
Janet McCracken
techniques
Whether you're a baking beginner or a seasoned pro, one of these crimping and venting styles is perfect for your next pie.
Bon Appétit
Cooking
It’s time to make your best pie yet.
Melissa Weller
Videos
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Learn how to make Free-form Strawberry Lime Tart with Graham Crust!
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We show you how to make Cauliflower-Crust Pizza!
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When it comes to making a perfect pie crust, flakiness is key. Here are the Bon Appétit test kitchen's inside tips to making the dough of your dreams.
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Liz Prueitt of Tartine and Claire Ptak of London's Violet Bakery get busy in the Test Kitchen for a pie crust roll out battle.
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Join Carla in the Test Kitchen as she makes an apple tart! This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. The apples at the bottom of the tart are insulated from direct heat, so they steam and soften into a very tender layer. The ones up top hold their shape, which means you’ll get a mix of textures in each bite.
Check out the recipe here: https://bonappetit.com/recipe/naked-apple-tart
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How to make a cheesesteak.