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Here’s how to make a lattice pie crust. | America's Test Kitchen
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Many of our pie recipes call for blind baking—baking the crust either partially or completely before adding the filling. But without a filling to hold the raw dough in place, the bottom can puff up or the sides can slump as it bakes, resulting in ugly, misshapen pies. To prevent this, the test kitchen uses pie weights. Our favorite pie weights: https://amzn.to/35qEMBk | America's Test Kitchen
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Tackle a lattice pie crust this year! Sam Block shows you how to effortlessly do it. | America's Test Kitchen
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We used a flaky, buttery pie dough for the base crust and a simple streusel topping to mirror this Cherry Festival fan favorite. 🍒 | America's Test Kitchen
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