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tips how to make a lattice crust
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Weave your way to a classic lattice crust.
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With less sugar and more salt than most other recipes, this buttery, toasted crumb crust is significantly nicer than anything store-bought.
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Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.
5.0
(5)
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This easy pie is the perfect marriage of apple crumble and apple pie, because you shouldn’t have to choose.
4.4
(4.35)
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One technique will give you foolproof, flaky pie crust every time.
4.0
(4.2)
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Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.
5.0
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Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
4.7
(4.7)
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Call it retro if you want—we say this classic bacon and cheese quiche is timeless.
3.5
(3.46)
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Ever thought you couldn't master a perfect pie crust? This slit crust technique is made for baking beginners and pros alike.
Easy
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Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
4.0
(4.06)
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A show-stopping, relatively hands-off main built for a dinner party or holiday meal.
4.0
(4.2)
Easy
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Plus, a tip for crispy—never floppy—crust.
4.0
(3.88)
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The most delicious solution to summer squash fatigue.
4.0
(4.12)
Quick
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Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
5.0
(5)
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Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
5.0
(5)
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In this pizza, which is reminiscent of a Sicilian pie, the dough is enriched with whole-wheat or rye flour, then topped with a thin layer of anchovy-spiked tomato sauce (skip the fish, if you wish), and once it comes out of the oven, grated Parmesan and a mountain of greens. You have several pan options: For the thinnest crust with the crispiest bottom and edges, use a 13x9" rimmed baking sheet. If you don’t have one, you can also use a 10" or 12" cast-iron skillet: Your dough will be a bit thicker, more pillowy, and not as crisp. Or you can also easily double the recipe and use an 18x13" rimmed baking sheet. Just make sure to plan ahead: This dough needs to rise in the fridge for at least 12 hours.
4.0
(4.18)
Easy
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A custardy quiche—filled to the brim with caraway-scented cabbage and leeks—is best served with a bright, crisp, and crunchy salad.
4.0
(4.2)
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When summer gives you perfect peaches, turn them into this glorious peach pie encased in a flaky all-butter crust.
4.5
(4.54)
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The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.
4.3
(4.33)
Easy
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The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!
3.6
(3.62)
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If using beans or rice as pie weights, use a lot.
5.0
(5)
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Peanut butter, jelly, and buttery crackers in (no-churn!) ice cream pie form.
4.6
(4.62)