Pie has a bad reputation. For whatever reason, people think it’s this super complicated thing that’s really hard to get right.
Newsflash: it’s not. Making a crust from scratch is pretty straightforward (pro tip-use lard instead of butter!) But pie is also one of those things that’s ridiculously easy to do on a “semi” homemade basis that’ll still end up tasting great. So when the hubby requested his favorite blueberry pie today, I didn’t break out my Kitchenaid – I broke out the refrigerated pie crusts and canned blueberry filling. Easy peesy, and yet, I can post photos of the pie to Facebook and look like the friggin’ wife of the year.
The secret? You don’t actually weave anything. Lay all your vertical pieces down, and then fold half of them back over on themselves. Then, add your first horizontal piece.
After your lattice top is complete, tuck all the loose lattice ends in between the bottom crust and the baking dish, then smoosh them all to make a fluted crust (or go crazy and do something even fancier).
People will think you’ve done some voodoo and stolen Martha Stewart’s soul if you turn up to a party with a lattice-top pie. Just go with it. No one needs to know it only took you five minutes of prep work to make the whole thing. The secret’s safe with me.