The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

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Bloody Mary Recipes

Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

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All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

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60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

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Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

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How to Make a Lattice Piecrust

A lattice piecrust is a beautiful way to show off jewel-like fruit filling inside the pie. Here's how to make this classic piecrust.

Few pies are more enticing than a cherry or raspberry pie with a lattice top where you can spot the brilliant red filling peeking through the grids of the pastry. Although any fruit pie may be topped with a lattice, cherry and berry fillings work best because the smaller size fruit creates a smooth surface, making it easier to lay the strips across.

Try our rich & juicy berry pies

See Lattice Cherry Pie recipe

Step 1: Roll out top crust pastry

The bottom crust of a lattice-topped pie is made with the same techniques as the bottom of a double-crust pie.

How to Make a Double-Crust Piecrust

For the lattice top: roll out the remaining pastry to a circle about 12 inches in diameter. To ensure that the strips will be evenly thick, begin rolling from the center of the pastry and roll to the edge. Lift the rolling pin up as you reach the edges and roll in another direction starting from the center of the circle.

Step 2: Cut the strips

With a sharp knife, cut the dough into strips about ½-inch wide. For straight strips, use a ruler as a guide when cutting.

Step 3: Lay strips in alternating positions

Place one pastry strip horizontally across the top of the filling. Lay the next strip vertically on top of the first. Continue placing the strips on the filling alternating strips horizontally, then vertically, creating a woven pattern.

Step 4: Trim strips

After you have placed all the strips on the pie, trim the ends even with edge of the bottom pastry. Press the strip ends into the bottom pastry to seal.

Step 5: Connect bottom pastry to strips

Fold the bottom pastry over the ends of the lattice strips. Crimp the edge as desired. To help the pastry brown, brush the lattice lightly with milk. If you like, sprinkle the pastry strips with sugar. Bake as directed in the recipe.

How to Make an Easy Lattice Top

If you like the look of a lattice top, but want to skip the weaving of the pastry strips, try an easy lattice top. The look is much the same with less effort.

Step 1: Lay strips horizontally

Roll out the top crust and cut into ½-inch strips as you would for a traditional lattice top. Place half of the pastry strips over the filling parallel to each other and 1 inch apart.

Step 2: Lay pie strips vertically

Place the remaining pastry strips on the pie perpendicular to the first strips, spacing them 1 inch apart.

Step 3: Connect bottom pastry to strips

Fold the bottom pastry up over the ends of the pastry strips to seal. Crimp the edge as you like. If desired, brush the lattice lightly with milk and sprinkle with sugar.


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