Vanilla Lattice Pie
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
There's nothing quite like homemade pie, and this vanilla lattice is one of my go to favorites because it comes together in just over an hour. The buttery crust is straightforward to make, and the vanilla custard filling is so simple you won't believe how elegant it tastes. Plus, eggs are packed with choline, which supports brain health, so you can feel good about serving this to your loved ones. What I love most is how forgiving this recipe is, whether you're a seasoned baker or just starting out. The lattice top looks impressive but requires no special skills, just patience and a steady hand with those pastry strips.
Ella x
Ingredients
- 500all-purpose flour
- 225 gcold unsalted butter
- 375 mlice-cold water
- 200 ggranulated sugar
- 2 eggeggs
- 1pure vanilla extract
- 1salt
- 150 mlheavy cream
- 100 mllarge milk
- 100 gunsalted butter, melted
- 12pastry strips (see note)(To make lattice strips, roll out remaining dough to 1/4-inch thickness and use a pastry cutter or a sharp knife to cut strips. Cut 1-inch wide strips and then cut each strip into 3-inch long pieces.)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine flour, salt, and cold butter. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Tip: Use a food processor with a pastry attachment for faster results.
- 3
Gradually pour in ice-cold water, stirring with a fork until the dough comes together in a ball.
Tip: If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- 4
Divide the dough into two equal pieces and shape each into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
Tip: Chill the dough to relax the gluten and make the pastry easier to work with.
- 5
On a lightly floured surface, roll out one of the chilled dough discs to a thickness of about 3mm.
Tip: Use a pastry mat or a lightly floured surface to prevent the dough from sticking.
- 6
Transfer the rolled-out dough to a 23cm pie dish and trim the edges to fit.
Tip: Use a pastry cutter or a sharp knife to cut the excess dough from the edges.
- 7
In a separate bowl, whisk together sugar, eggs, vanilla extract, and heavy cream until well combined.
Tip: Make sure to whisk until the sugar is fully dissolved.
- 8
Pour the sugar mixture into the pie crust and smooth the top.
Tip: Use a spatula to spread the mixture evenly.
- 9
Roll out the second dough disc to a thickness of about 3mm.
Tip: Use the same technique as before to roll out the second disc.
- 10
Use a pastry cutter or a sharp knife to cut strips of dough, about 1 inch wide.
Tip: Cut the strips as evenly as possible so they're the same width.
- 11
Place the strips on top of the pie, weaving them into a lattice pattern.
Tip: Use a little bit of water to help the strips stick together.
- 12
Brush the lattice strips with melted butter and cut any excess strips.
Tip: Use a pastry brush to apply an even coat of butter.
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