For a Perfect Lattice Pie Crust, Follow this Guide | ATK Classes
Mastering a classic lattice pie crust is easier than it looks! Samantha Block shares the techniques needed to learn how to easily cut, chill, weave, and crimp pie dough strips to achieve a professional lattice every time.
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Yay, missed Sam!!!
Thanks for explaining it so clearly. You made it seem very doable. I’ll try it!
NO KINGS! VOTE BLUE!
This looks beautiful!! I’m in the spray some water and sprinkle a liberal coat if sugar and let it mostly dissolve for an unhealthy sugar crust camp personally
Hi Sam.
This is so brilliant. Thank you for sharing this ATK!
Yay Sam!
Sam is the best!
YAY, Sam is back !!!!
Love how your lattice is thinner than store bought.
HATE thick lattice crusts. It shows lack of skill and says "cheap"…
I wondered about making a comment because my crimped, beautiful edges around my pie disappear once it is baked. My pie crust is very tasty and flaky. I noticed your edges look just like mine when cooked, so I'm assuming my edges are okay then, right? I have really worried about them.
That's the right technique but I don’t like them so wide.
This is great instruction!
So happy to see Sam!
First