Pie Designs Part 2

by Sabrena Cantu November 22, 2021 3 min read

Pie Designs Part 2

Here are 4 great ways to top your fruit filled pies during the holidays!

*Click here to see our Pie Dough recipe!
*Click here to see our Apple Filling recipe!
* Click here for more Pie Designs!
*Remember to poke holes in the bottom of your pie dough before filling. Brush top crusts with an egg wash for glossy finish.



Lattice crust is a classic and visually appealing way to top a fruit pie, and the variations are endless. Start by rolling out flaky pie dough to 1/8" thickness. Cut strips of dough at your desired width. For that classic lattice look, I cut 1/2" wide strips.

Lay some strips of dough parallel across the top, leaving a little space in between each strip. Then, pull back every other strip. Lay one strip down perpendicular to the rest of the strips. Fold the strips of dough back down. Then, pull back every other parallel strip that is laying underneath the perpendicular strip. Place another strip of dough down, and unfold the parallel strips.

Repeat this process Until the strips are woven across the entire pie. Cut the excess dough away from the edges. Brush the lattice crust with egg wash before baking for a glossy, finished look!

*Sometimes it helps to start putting your perpendicular strips down in the middle and work your way out on both sides.

Double Lattice

A double lattice crust is a variation of lattice crust that looks more intricate but is just as simple to make. Roll out flaky pie dough to 1/8" thickness. Then cut 1/4" wide strips.

Use two 1/4" wide strips per "bundle". Lay the bundles parallel across the top, spacing them out a little in between. Fold back every other bundle. Lay a bundle perpendicular, and fold the other ones back down. Just like with a regular lattice, lift up any bundles that are now underneath the perpendicular one.

Repeat this process until the dough is woven across the top of the pie. Cut any excess away from the sides. Brush the top with an egg wash for a glossy, finished look!

Classic Top

A classic top crust is an easy way to make a pie that tastes good and looks good too. Roll out flaky pie dough the same diameter as your pie pan to 1/8" thickness. Place the dough on top of the filled pie. Cut the excess dough away and crimp the edges. Use a knife to cut small slits in the top so that steam can escape the pie. Top with an egg wash before baking for a glossy finished look!


Crumble topping is my favorite way to top a fruit filled pie. It is more flavorful than pie crust, and the texture compliments any soft fruit filling.

For crumble topping, mix all of the ingredients together and pack them into a food safe container. Refrigerate the dough, and when ready, crumble the dough over the top of the pie!

Crumble Topping

Prep Time: 5 minutes



1 stick (1/2 cup)

Unsalted Butter, chilled

¼ cup

Brown sugar

¼ cup

Granulated sugar

1 cup

All-purpose flour

¾ tsp


½ tsp


  1. Using a cheese grater with the largest holes, grate cold stick of butter into a bowl.
  2. Add brown sugar, granulated sugar, flour, salt, and vanilla to the butter and combine using your hands or a fork.
  3. Pack the dough together in a container and refrigerate for 30 minutes or until ready to use.
  4. When ready to use, crumble the chilled dough on top.


Sabrena Cantu
Sabrena Cantu

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