A lattice is a decorative pastry technique used to create a criss-cross pattern on the top of pies, tarts, and other baked goods. The lattice is formed by weaving thin strips of dough over the filling, creating an open, woven design.
The origins of the lattice technique can be traced back to ancient Greece and Rome, where it was used to decorate breads and pastries. In medieval Europe, lattices became a common decoration for fruit tarts and pies, symbolizing the abundance of the harvest. The technique spread to the American colonies in the 17th century and has since become a classic element of traditional American baking.
To create a lattice, thin strips of dough are woven in an over-under pattern across the top of a filled pie or tart. The dough strips can be plain or flavored, and they are typically about 1/2-inch wide. The spacing between the strips can vary, with a tighter lattice creating a more intricate design. Once the lattice is assembled, the dough is brushed with an egg wash or milk to give it a shiny, golden-brown finish.
The lattice technique serves both functional and aesthetic purposes. The open design allows steam to escape from the filling, preventing a soggy crust. It also creates a visually appealing, decorative top that can complement a variety of fillings, from sweet fruit to savory meat and vegetable combinations.
Lattices are commonly used on double-crust pies, such as apple, cherry, or pecan pie. They can also be applied to the tops of tarts, galettes, and other baked goods with a pastry crust. In some regional cuisines, the lattice is considered an essential element of certain signature dishes, such as the Pennsylvania Dutch shoofly pie.
Beyond its traditional applications, the lattice technique can be adapted in various ways. Some bakers use the lattice as a base for additional decorative elements, such as leaf-shaped dough cutouts or braided strips. Others experiment with different dough recipes, incorporating whole wheat flour, herbs, or spices to create unique flavor profiles.
Regardless of the specific application, the lattice technique requires a certain level of dexterity and attention to detail. Properly weaving the dough strips and achieving an even, symmetrical pattern can take practice, but the end result is a visually striking and delicious-looking baked good.