The Ultimate Guide to Lattice with 12 Ways to Top Your Pie | Happy Baking with Erin Jeanne McDowell

[@joyceannrunions4127]

Hi Erin, I just wanted to tell you that I am 71yrs old and now retired, You have taught me so much about baking and every day that I am home, I look you up and see what I am going to bake that day. I love not only how much you know but also just how much joy your smiling face and humor brings to me. Thank you thank you thank you!!!!!!

[@erin-jeanne-mcdowell]

Thanks so much for these sweet words and for tuning in! I am so happy to be a part of your baking journey 🫶💛🫶

[@dogwiththumbs8392]

This was incredibly sweet and wholesome. I wish I could taste both of your baked goods. I bet they are so delicious!

[@valenciadaniel9870]

Joyce, I’m right behind you and doing the same (learning from Erin). I then teach my grand daughter. So special ❤❤

[@iameowyn]

It makes me very happy that there is an almost 23 minute video about pie lattice.

[@Han-xe1qz]

Fat Lattice would be a sick band name

[@erin-jeanne-mcdowell]

Sometimes I refer to the inside of fruit pies as the “pie guts” and I’ve always felt like that would be a great band name with the right front man/woman - “Stevie and the Pie Guts!!!!!”

[@elbacristinabarabino9409]

Erin, you are the Queen of Bakery !!!!!

[@queenbee3647]

Pie should be a daily required food group! Im glad you agree. Carry on. Im watching! 🤗😋🤤

[@bgrainger3477]

You never cease to amaze me. You always make it look so fun and easy. And I love, love, love , your sense of humor!!!!

[@erin-jeanne-mcdowell]

Thanks for tuning in 🥰

[@MustardSeedish]

The hack by cutting the strips on a baking sheet in order to cool when needed, genius.

[@Thunderbull]

Obsessed with this baking extraordinaire diva.

[@julseabate4173]

we love you Erin!!!

[@emmaharper14]

Very cool I really liked the colorful weave

[@dorimartz2223]

because of you I finally had success with a lattice

[@annmariesharratt3885]

I had forgotten that you lift up every other strip to weave the lattice! Glad that I watched this tutorial, as I am making a Door County cherry pie this week! Thanks for the tutorial and all of the wonderful variations, Erin!

[@LeaNORA-pe7qf]

Never been happier to watch a 23 minutes video about lattices 😍 Thank you Erin ! Can't wait to try 🤩

[@awenbunny]

I love my Emile Henri pie plate too! Pretty and bakes a great pie. ❤

[@GregCurtin45]

Thank you. Awexome educational episode. Everyone should bookmark this page and share on their social media.

[@AceofFlames_]

Wooo I love all your in depth design-oriented videos like lattice, crimping, piping, food coloring, etc. So gorgeous and epic!! Dive in!!

[@ericfran80]

Erin I ❤ you!

[@jomercer21113]

Ooh! the phyllo lattice would be great on a pecan pie!

[@krystawhitmore9881]

You’re a wizard!!!! Thanks for teaching us your magic baking skills! What type of kitchen counter do you have??

[@valerieenglish3468]

There are so many wonderful ideas here, Erin!! My husband doesn't eat pies- so I guess more for me and my son...

[@ChefDianaAndrews]

Fantastic! Great seeing you on KZbin!

[@kathineal4802]

Love this! Your clever puns make me laugh while your creative lattice ideas inspire me.

[@erin-jeanne-mcdowell]

🥰 So hap-pie you’re here! 🥰

[@AdriBarr]

Another great tutorial. Thanks, Erin!

[@bettebrazier3192]

So glad I found your videos. You are such an incredible teacher - every session is a masterclass! Wondering about your interest in doing a video focused on cream horns? That is a project I am going to be doing in the next week using your rough puff pastry recipe. I have already made it (it looks fabulous) and it is in the freezer waiting to become cream horns! Would love to see how you do your cream horns. 🇨🇦💕

[@Sika6061]

I just made a key lime pie out of Erin's cookbook for the 4th of July, but I used her Mile High Meringue as a topping. It was delish! Can't wait to try the lattice technique.

[@erin-jeanne-mcdowell]

Oooo love a key lime meringue!!! Sounds amazing!!!

[@Sika6061]

@@erin-jeanne-mcdowell It was amazing! Thanks so much! Meringue turned out delicious and beautiful. I piped it into a rose design and torched it. My hubby's a huge meringue guy, so I try to use it for everything.

[@Paperista]

Even though I've been making lattice tops for years, I learned so much from this video. Thank you! Do you ever fear putting a cold ceramic pan into a hot oven? Have several from Le Creuset but am afraid of breaking them. Adore the Emile Henry! Thank you again. More please!

[@erin-jeanne-mcdowell]

I wouldn’t recommend taking a ceramic pan from the freezer to the oven, but I regularly take it from fridge to very hot oven with no problem! If you’re using baking steel or pizza stone it can be a little scarier - just start the pie on a different rack for 10 minutes before moving to the steel/stone, which should give it time to adjust more slowly! ❤

[@Paperista]

@@erin-jeanne-mcdowell Many thanks!

[@rosalindaganos2428]

You are amazing and thank you for sharing your talent.

[@lindagarcia8297]

Lattice always intimidated me, now I’m gonna have to give it a go.

[@clcordingley]

So many wonderful ideas for future pies! When baking, how do you know that the bottom part of the lattice is cooked though? Thanks!

[@smileygirl6457]

I have always struggled doing lattice on a pie thanks for the tips Erin.😊❤

[@racheldamours9347]

Hi Erin, I just discovered your channel today and I absolutely love your content. I just had a question about blind baking. I've noticed most of your pies seemed not blind baked, is this to make sure the top layer adheres to the bottom crust?

[@rachelmiller8323]

I love that your red tee towel looks like lattice!

[@atomwenzel]

I love all the pie content as a huge pie enthusiast! My brain can't comprehend why you'd need 1.5X the dough for skinny and fat lattice since the surface area of the exposed pie innards is the same regardless, but I 100% trust your experience since you've never steered me or anyone wrong.

[@erin-jeanne-mcdowell]

Hahah - I understand your question, and appreciate your trust! It’s sort of the same reason why the frosting recipes on my layer cakes are VERY generous - I just hate the frustrating moment of realizing I’m going to run out, and never want a baker at home to experience that with one of my recipes! Is it possible to make a variety of lattice toppers using a single crust recipe? Totally! As I mentioned in the beginning, I sort of recommend extra dough for all styles for that reason - and a bit more for some than others, just based on my experience of building them! When you start getting into different styles, It’s actually really hard as a writer to standardize the amount of dough you’ll need. Unless I’m specifying exactly how wide to cut and place the strips -which just feels unnecessary to me. I just don’t believe there’s right and wrong ways - lots of lattices will look good regardless of their size and spacing! 🫶

[@Dmc611x]

Awesome!!

[@LindaAnnWatts]

Inspired!

[@drhelenloney1426]

Colored dough really helped with weaving

[@erin-jeanne-mcdowell]

I’m so glad! ❤

[@DeborahThird-og1uo]

Somewhere in there, you can weave a lattice with plain, green painted, and red painted strips. Use on rhubarb or mince pie. Now it will have a tartan lattice. Everytime I do this, everyone gets a big kick out of it. 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@drhelenloney1426]

Beautiful pies. Do you think you get better results with dough where the butter is more worked in, rather than super flaky?

[@erin-jeanne-mcdowell]

Lattice is a technique that works well with all kinds of dough - the only technique that might be better with a less flaky dough is the multi-strand or braids, those can lose a bit of definition if made too flaky! But I used the extra flaky dough method for most of these! 🫶

[@deborahswanberg6144]

I was wondering if you know about a bread that is started with potato water. I read a book about pioneers and that was the way they started their bread.

[@angelikaince4344]

How does these pies come out of the pan without breaking?

[@helenavis5577]

Love your videos and you Erin. But Why the music? So disturbing

[@kaimc6710]

What do you do with your pies when you are done cooking them for your episodes?

[@erin-jeanne-mcdowell]

One of the following options, depending on how much I have: -Share it with family, friends, neighbors - or other folks in my community, such as medical professionals / firefighters / at a retirement facility, etc. -For large quantities, I work with a local food insecurity group, who helps me distribute the food among places where it’s needed or amongst volunteers. -Occasionally, I’ll partner with a local business to do a pop-up with proceeds benefitting a local charity. Working on doing more of this! ❤

[@ashleyr7764]

🩷

[@janetarmistead6180]

I love everything you do and the way you teach! Fat lattice is my favorite. Suggestion: lose the music. You don't need it and it is sometimes a bit distracting/intrusive.

[@sherrelstroot3034]

I agree. I love the music but your voice is very nice to hear, your information is great and the music is a little distracting

[@valenciadaniel9870]

Without the music, the production would sound flat and very boring 🥱 with that much talking. It’s actually more digestible. I love everything Erin does too!!❤😊

[@jw77019]

For young beginners, please realize unwoven lattice would be the source of unpleasant criticism behind your back. If you have gone as far as making a crust I can’t see not weaving it.

[@oxigen85]

Hey if I don't like it then you're not getting a slice 😉😎

[@erin-jeanne-mcdowell]

I’m a big believer there’s not just one right way to do things - I’m all about showing as many techniques as I can in my videos! 💛

[@kvernem]

Anyone who would criticize was never deserving of the love that my pie giving represents.

[@melissaevans4396]

@3:56 what in gods name is that growling noise??