Lattice Pie Tops
Lattice tops are simple to effect, and look very professional. Usually made with puff pastry but shortcrust pastry can be used.
Step One
Roll out pastry to a rectangular shape, with the pastry approx. 3 mm thick. With a sharp knife cut strips of approx. 1cm /1/2" width.
Step Two
Continue cutting until all pastry is in strips.
Step Three
Choose a pie dish with a rim, place cooled filling in dish and brush rim lightly with beaten egg.
Step Four
Cover rim with pastry strips (you will require 2-3 and cut off excess but retain trimmings), press firmly onto dish and brush with the beaten egg.
Step Five
Lay one pastry strip across the dish at one side/ end, trim slightly and retain excess for future use. (Note - When all strips are in place then the entire edge will be trimmed, however you will probably need to use some of the part strips for the top.) Press pastry firmly onto pastry rim.
Step Six
Continue as above - leaving a gap between the strips so that the filling can be seen and keeping the strips parallel.
Step Seven
Brush strips lightly with beaten egg, then lay a second layer of strips over, this time at an angle to the first ones. Once completed press edges firmly together.
Step Eight
With a sharp knife trim off all the excess pastry overhanging the rim. Brush the rim again with beaten egg.
Step Nine
To give a final neat appearance cover the rim again with pastry strips.
Step Ten
Finally brush the pie top all over with beaten egg and bake according to instructions in recipe.
