Best Lattice Pastry Recipes

The Best Pie Dough for a Lattice Crust image

Provided by Food Network Kitchen

Categories dessert

Time 1h15m

Yield dough for two 9-inch pies or one 9-inch double crust pie

Number Of Ingredients 7

2 1/2 cups all-purpose flour (see Cook's Note)
1/3 cup vegetable shortening
1 tablespoon sugar
1 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/4 cup chilled vodka
3 to 4 tablespoons ice water

Steps:

Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until the mixture is the consistency of a fine meal. Add the remaining 8 tablespoons butter and pulse to pea-size pieces. Sprinkle the vodka and water over the mixture and pulse until the dough just comes together.
Divide the dough between 2 pieces of plastic wrap, and gently pat each portion into a round. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

Lattice Pastry image

Provided by Florence Fabricant

Time 15m

Yield Pastry for a nine-inch latticed-top pie

Number Of Ingredients 4

1 1/2 cups flour
1 1/2 teaspoons salt
1/2 cup chilled lard or vegetable shortening
2 to four tablespoons cold water

Steps:

Combine flour and salt. Cut in lard or shortening with fingertips, knives or a pastry blender until mixture resembles coarse meal.
Sprinkle in water, mixing lightly with fingertips or a fork, until particles can be gathered together in a ball. Wrap in foil or plastic wrap and refrigerate until ready to use.
To prepare the pastry in a food processor, combine the flour and salt in work bowl and blend together using the knife blade. Add lard or shortening cut into small pieces and process with an on-off or pulse control for a few seconds, until the mixture achieves a uniform mealy texture. Then, with the machine running, add the water a tablespoon at a time, through the feed tube. You will probably need the smaller amount of water and perhaps as little as one to one-and-a-half tablespoons because of the speed with which a food processor amalgamates the ingredients. Process only until a ball of dough forms.