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How to Make a Lattice Pie Crust

Lisa A. Kaminski · tasteofhome.com · 2025 · 8 servings

Against 179 pie crust recipes

More water than 92% of recipes and more sugar than 92%.

See how all 179 pie crust recipes compare →

Get the method at tasteofhome.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical crust: the median of 179 pie crust recipes, per 100 g of flour.

  • More water than 92% of recipes: 45% of the flour weight against the typical recipe's 30%.
  • More sugar than 92% of recipes: 10% of the flour weight against the typical recipe's 1.3%, about 8 times as much.
Fat: 59%, 42nd percentileWater: 45%, 93rd percentileSalt: 1.6%, 56th percentileSugar: 10%, 92nd percentileFatWaterSaltSugar
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 8 tablespoons lard≈ 102 g
  • 8 tablespoons unsalted butter≈ 114 g
  • 2 cups all-purpose flour≈ 250 g
  • 1 cup cake flour≈ 114 g
  • 1 teaspoon salt≈ 6 g
  • 1/2 teaspoon baking powder, optional≈ 2.3 g
  • 3 tablespoons sugar≈ 38 g
  • 10 to 12 tablespoons ice water≈ 163 g
  • 1 large egg yolk, lightly beaten≈ 18 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Pie fillingn/a

flour 364 gbatter 807 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 179 recipes. Shaded: the middle half. Tick: the median.

  • Fat59% · 42nd percentile
  • Water45% · 93rd percentile
  • Salt1.6% · 56th percentile
  • Sugar10% · 92nd percentile

Oven

Temperature
not stated
median 390°F
Time
30 minutes
median 20 minutes

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