Crazy for Crust

Lattice-Top Blackberry Pie

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Before I made this Blackberry Pie I’d never made a lattice-top pie. I’d never even made a two crust pie.

I feel ashamed. I call myself Crazy for Crust and I’ve never made a two-crust pie? #shocking

Oh well, now I can check both of those off the list: two crust lattice-top blackberry pie. With a photo step-by-step tutorial!

Lattice Blackberry Pie and a photo tutorial on how to make a lattice-top pie crust!

When I was young, my Aunt and Uncle lived in Washington. They’d come down every August to visit and my aunt would make a two crust blackberry pie. My dad was practically salivating two full weeks beforehand in anticipation. Blackberry is his favorite.

{What’s really unfortunate is he can no longer eat anything with nuts or seeds. So if anyone knows of how to grow a seedless blackberry, email me.}

I’ve been itching to make my first ever two-crust pie for awhile, and I wanted it to be lattice-topped. They’re just so pretty! Then last week blackberries were on sale and I snapped up a bunch and got to work turning my all-butter pie crust into a lattice-topped blackberry pie.

Lattice Blackberry Pie and a photo tutorial on how to make a lattice-top pie crust!

Now, making a lattice-top pie might feel confusing. And I bet if you’ve ever read directions on how to make one your head started to hurt and your eyes crossed. Parallel strips and perpendicular folds and what the what now?

I’m a visual learner. I need to see to understand. (This is ever more apparent now that I have a kid. She still doesn’t get that spelling me a word she can’t pronounce from the other room is not going to help her. I need to see it to read it!)

So, with the understanding that many of you are probably visual learners, I made a step-by-step photo tutorial of how to make a lattice-topped pie.

Aren’t you excited??

Okay, so this is a long post with lots of photos. If you just want the recipe, scroll down. Keep scrolling….keep it up…and there it is at the bottom.

For the rest of you…let’s start making our pie!

Lattice Pie Tutorial (1 of 13)

First, you need pie crust. May I suggest my favorite all-butter pie crust? You just need to double that recipe. Go ahead and click the link and print that. You’ll need it to make the pie.

You can also use a box of 2 refrigerated pie crusts. My favorite brand is Pillsbury. Please spring for the brand name here – the rest don’t hold a candle.

You’re going to divide your doubled dough into two pieces. Roll one out and line your pie plate. Then roll the other into a circle. Chill them both for 30 minutes.

Lattice Pie Tutorial (2 of 13)

Then go scream at your kid because you need a ruler right now and she stole yours so she better go find you one.

Lattice Pie Tutorial (3 of 13)

Cut your pie crust circle into 1/2-3/4″ strips. You can use a ruler and a knife or a pizza cutter. I use a ruler because I can’t even draw a straight line while using one. Using a pizza cutter without a guide would have made a really laughable lattice.

Lattice Pie Tutorial (4 of 13)

It looks like that when you’re done. Chill this again. All the touching and cutting makes it too soft.

Lattice Pie Tutorial (5 of 13)

This is where it gets fun. Fill the pie plate with your fruit. Then you’re going to place strips of crust onto your pie, spaced 1/2-3/4″ apart. Be sure to use every other strip of the pie crust. When you’re done, what’s left of the strips will look like this:

Lattice Pie Tutorial (6 of 13)

See? Every other strip. That way you’re assured that when your’e going the other way, you’ll have enough that will be long enough. Make sense?

Okay, now we’re going to to the weaving for the lattice.

Lattice Pie Tutorial (7 of 13)

Peel back every other strip as shown. Lay one strip perpendicular (at a 90° angle) to the strips already on the pie. Start at one end and start with the shortest strip.

Refold the ones that are peeled back.

Lattice Pie Tutorial (8 of 13)

Then, working from the other end of the pie, peel back the opposite strips than you did the first time.

Lay another strip perpendicular, and re-roll the other ones down over it.

Lattice Pie Tutorial (9 of 13)

Continue doing this pattern until you’ve used all the strips.

Then fold up your edges of crust (there is probably some hanging over the pie plate).

Lattice Pie Tutorial (10 of 13)

Crimp the crust as desired.

(Hand model: Jordan.)

Lattice Pie Tutorial (11 of 13)

There you have it – a lattice-top pie!

Lattice Pie Tutorial (12 of 13)

Now brush it with heavy whipping cream and sprinkle it with sugar. Chill it for about 15 minutes until it hardens back up again, then bake it.

Then wait to cool, or cut it too soon so it weeps all over your plate.

Lattice Blackberry Pie and a photo tutorial on how to make a lattice-top pie crust!

See how easy that was? I love this pie, truly, and I’m not even a blackberry fan. The berries are juicy and sweet and the crust is perfect on the top and the bottom.

You can use fresh or frozen blackberries for this pie – just make sure that if you use frozen you thaw and drain them first so there isn’t too much liquid.

Lattice-top pies are show-stoppers, I think. They’re so beautiful people can’t help but ooh and ahh.

Lattice Blackberry Pie and a photo tutorial on how to make a lattice-top pie crust!

And you’re not limited to blackberry lattice-top pie. You could totally make blueberry or apple or even strawberry, cherry, or mixed berry!

What will you make first? (Please say blackberry. SO freaking good people!)

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Servings: 10 servings

Lattice Topped Blackberry Pie

This blackberry pie is one of my family favorite recipes. The lattice-top is really easy to do using the how-to photo tutorial!


  • 2 pie crusts — from a package or from scratch
  • Note: if you use my all-butter pie crust, double the recipe but use about 3 tablespoons of water
  • 5 cups blackberries — fresh or frozen; if frozen, make sure to thaw and drain them
  • 1 cup granulated sugar — plus more for sprinkling
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 1 tablespoon heavy whipping cream


  1. Roll out your two pie crusts into circles with approximately 9-10” diameter. Place one pie crust in your 9” pie plate (standard size, not deep dish). Chill both the pie plate and the rolled out pie crust for at least 30 minutes.
  2. Remove the rolled out pie crust from the refrigerator. Slice it into strips, about 1/2-3/4” per strip. Chill for 10 more minutes.
  3. Make your filling: mix the berries, 1 cup sugar, lemon juice, cinnamon, and flour in a medium bowl. Make sure your berries are thawed and drained before using them so your pie isn’t too liquidy.
  4. Place the berries in the chilled pie plate.
  5. Remove the sliced crust from the refrigerator. Starting at one edge of the pie, use every other strip from the cut slices and place them equally distant from each other on your pie (space them about the same distance as the width of each strip).
  6. Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat.
  7. Now, working at the opposite end of the pie, fold back the strips you didn’t fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down. Re-lay the folded strips flat.
  8. Continue this process until all the crust has been used. Crimp the edges of the pie as desired.
  9. Chill while the oven preheats to 350°F.
  10. Brush the crust with heavy whipping cream and sprinkle sugar on top. Bake on an cookie sheet (in case of spillover) for 45-55 minutes until the crust starts to turn golden brown. It won’t get fully golden but some parts will start to turn.
  11. Cool completely before slicing. To help the pie not run, it’s best to chill the cooled pie for a few hours before cutting.
  12. Serve with ice cream and/or whipped cream, for garnish.

See more of my ultimate pie recipes here!

All Butter Pie Crust Tutorial

All Butter Pie Crust (5 of 6)w

Coconut Chess Pie

Coconut Chess Pie (3 of 4)w

Blueberry Crumb Pie (the lattice would be perfect on this pie!)

blueberry-crumb-pie (3 of 5)w

Crumb Apple Pie (another one the lattice is perfect for)

apple crumb pie 6 words

Sweets from friends:
Strawberry Pie from Something Swanky
Tart Cherry Pie by Love and Olive Oil
Salted Caramel Apple Pie by Sally’s Baking Addiction

Or follow my Pinterest Crazy for Pie Pinboard for more pie ideas!

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  1. I can’t believe you haven’t made one before this! It turned out beautiful!!

  2. Oh my goodness, that is a gorgeous pie! Thanks for the tutorial, because I’ve never made a lattice top either. The flavor combos in this recipe sound amazing.

  3. This pie looks amazing and your photos are so beautiful Dorothy! 🙂

  4. Just kind’ve stumbled on this post and I’m glad I did Dorothy. The step-by-step tutorial complete with fantastic images is one of the best. Coupled with this delicious looking lattice Blackberry pie (blackberries being my favorite) and the all-butter crust makes this a recipe I can’t wait to try (and of course…devour!)

    I did have a quick question tho’. So the blackberries are fresh from he market that you froze correct? And when you place them in the pie dish, do you add an additionals like sugar or cinnamon, vanilla, etc?

    • You can use berries that are fresh from the market, or you can use frozen (that you’ve frozen or just purchased frozen). You just have to make sure and defrost and drain the frozen ones so your pie isn’t too liquidy. In the recipe at the bottom of the post there are ingredients and directions for the filling – sugar and flour and a few other things!

  5. Props to you! Me and a baking buddy were just talking about how we could never get lattice crust pies to look good 🙂 This is gorgeous, I love the contrast of the crust and the filling. I’d say this was a huge success! Pinning!

  6. I’ve never done a lattice-topped pie either! I use the excuse that I’d rather (a) have a crumb topping because that’s my all-time favorite {truth!} or (b) I’d rather save the extra calories for whipped cream {semi-truth}. But with how easy you make it, I don’t think I have an excuse anymore! 😉 PS Love the hand model!!

  7. Pingback: Thanksgiving Pie Recipes

  8. OH MY! Thank you, Dorothy Kern, I am pie queen TODAY! I have tried several times to make pie crust and each was utter failure. But not today. Followed your recipe and I have a beautiful Double Crust Lattice Blackberry Pie cooling for my husband! (He loves blackberries!) Thanks for your detailed instructions which helped me FINALLY make a great pie crust! Don’t see a way to post a pic but I am that proud ☺️ !

  9. Greetings from Germany!
    This is my first blackberry pie AND my first lattice pie and it turned out amazing – thanks to this fantastic recipe! Super easy to
    follow and make. I did have to bake it about ten minutes longer than the recipe called for but then it came out perfect. 

    Rating: 5

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