The trickiest part of making a lattice-top pie isn’t figuring out how to weave the top crust (the step-by-step photos below show the technique). The real trick is in the dough. It must be strong enough to withstand extra handling but still be tender and full of flavor when it’s baked. I’ve recently developed a butter crust that’s ideal for lattice pies. It contains a few more ingredients than your average pie dough, but each one plays a vital role.

蛋糕粉有助于确保温柔。它的蛋白质含量低于通用粉，这意味着麸质的发育较少（太多的麸质会产生坚硬的外壳）。但是，您确实需要一些麸质，这就是为什么我将蛋糕粉和漂白的全能面粉混合在一起的原因。如果找不到蛋糕粉，则使用100％漂白的通用粉也可以使用。漂白面粉更嫩；漂白破坏了一些形成麸质的特性。

Cream cheeseenhances flavor and tenderness. It contains more fat and milk solids than butter. The extra fat coats some of the flour proteins, limiting gluten development. The milk solids contribute flavor and a smooth texture.

浓奶油提供将面团在食品加工机中融合在一起的水分，脂肪使外壳具有更丰富的风味和更嫩的质地。

Vinegar是酸性的，酸会削弱面筋。这使得外壳更加嫩，并在烘烤过程中最小化收缩。

Baking powderlifts and aerates the dough slightly, making it seem even more tender. I recommend Rumford brand baking powder, as it contains calcium phosphate instead of aluminum sulfate, which leaves a bitter aftertaste.

You can make a lattice pie without special equipment, but if you want the top strips to have decorative edges, you’ll need a fluted pastry wheel, called a pastry jagger. You can purchase one from厨师的商品，带有几个品牌。

按照这四个步骤组装一个烘烤晶格派

1. Make the dough.将黄油切成3/4英寸的立方体。将它们包裹在塑料中，冻结至至少30分钟。将通用面粉，蛋糕粉，盐和发酵粉放入金属碗中，冷冻至少30分钟。

Put the cold flour mixture in a food processor and process for a few seconds to combine.

Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)

将奶油和醋加入短爆发，直到面团开始融合在一起（这需要一两分钟）；面团看起来仍然易碎，但是如果将其按在手指之间，则应该变得光滑。将其转到干净的工作表面上。聚集并压在一起以形成一个统一的质量。

Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

2. Roll out the bottom crust.从冰箱中取出面团盘（保持矩形冷藏）；如果它非常牢固，请坐在室温下，直到足够柔韧的滚动，10至15分钟。

将面团放在两张塑料包裹之间，用面粉轻轻撒上。将其滚动到1/8英寸厚的13英寸圆圈，偶尔松开并重新涂抹塑料包裹。

取出一块塑料，然后将面团翻转成标准的9英寸派锅（应深1 1/4英寸，并容纳4杯液体）。将面团放入锅中，小心地将塑料剥落。修剪面团，以便有3/4英寸的悬垂。折叠在自身下方的悬垂，以创建一个边缘，该边缘延伸到馅饼锅的边缘之外约1/4英寸。用保鲜膜盖住面团衬里的馅饼板，并冷藏至少30分钟。

3.做馅料并在馅饼上放上馅饼。Make the fruit filling as instructed in the recipes.

Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11×14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.

使用标尺纵向切开十个3/4英寸宽的条，纵向向下沿矩形沿矩形沿矩形，并标记3/4英寸的间隔并切割直边。如果您想在条上有压接边缘，请使用凹槽的糕点轮。

搅拌几次水果，然后将其刮入馅饼外壳中。如下图所示，制作晶格顶部。

4. Bake the pie and let it cool.用保鲜膜轻轻覆盖组装的馅饼，冷藏1小时。经过30分钟的冷却，将烤箱架放在最低的梯级上，并在上面放一块衬有箔纸的烘焙石或烤盘。将烤箱加热到425°F。

馅饼冷却1小时后，用牛奶刷格子，然后撒在糖上。

将馅饼直接放在烤石或床单上。烘烤，直到果汁在整个果汁中都起泡（气泡在锅边缘附近应厚且缓慢），根据馅料40至55分钟（请参阅更具体的烘焙时间的填充配方）。前15分钟后，用箔纸或馅饼罩盖住轮辋。如果在烘烤的最后10分钟内，晶格开始变黑，请用一块箔纸松散地盖住它，该箔纸在中心戳了一个通风孔。

让馅饼在架子上冷却，直到果汁变稠为1到4个小时，具体取决于果实的填充（请参阅填充配方以获取更具体的冷却时间）。

How to weave a lattice for a beautiful pie