Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g) unsalted butter, very cold and cut into cubes (US: 2 sticks)
  • 6-8 tablespoons (90-120ml) ice water
  • 1 large egg, beaten (optional for glaze)
  • 1 tablespoon (15ml) milk or cream (optional for glaze)
  • Food coloring gel (various colours as desired)
  • Sparkling sugar, for sprinkling (optional)

Instructions:

  1. Prepare the Pie Dough (or Use Store-Bought): Combine flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
  3. Lattice Weave (Classic Design): Cut dough into strips using a pastry cutter or knife. Lay half the strips across the pie filling, spacing them evenly. Fold back every other strip halfway. Lay a strip perpendicular to the folded strips, then unfold the folded strips. Repeat, alternating which strips are folded back, until the lattice is complete. Trim excess dough and crimp the edges.
  4. Cutout Shapes (Decorative Element): Roll out the remaining dough. Use cookie cutters to cut out shapes (leaves, stars, hearts, etc.). Arrange cutouts on top of the pie. You can overlap them or create a pattern.
  5. Crimping (Edge Decoration): Press the edges of the pie crust with a fork, or use your fingers to create a scalloped or rope-like design.
  6. Egg Wash (For Shine and Color): In a small bowl, whisk together egg and milk/cream. Brush the entire pie (including lattice, cutouts, and crimped edges) with egg wash. Sprinkle with sparkling sugar (optional).
  7. Bake the Pie: Bake in a preheated oven at 400°F (200°C) for 15 minutes. Reduce heat to 350°F (175°C) and bake for an additional 30-40 minutes, or until the crust is golden brown and the filling is bubbly.