After making waves with Emily the Criminal, John Patton Ford is back with a fresh interpretation of the British dark comedy classic Kind Hearts and Coronets. How to Make a Killing, previously titled Huntington, features Glen Powell, Margaret Qualley, and Ed Harris, and is set to be released on February 20 by A24. In anticipation of next year’s debut, the first trailer and poster have been unveiled. Here’s the synopsis: “Disowned at birth by his fabulously wealthy family, blue-collar Becket Redfellow (Glen Powell) is determined to reclaim his inheritance, regardless of how many relatives he must confront along the way.” Check out the trailer and poster below.

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      When I aim for a pie that is visually stunning and feels extra special, I opt for a lattice crust. In pie baking, a lattice refers to a top crust that is woven by arranging strips of dough in an over-and-under pattern across the filling. Initially, I found this technique extremely daunting, but after mastering the weaving method, it all came together for me.

      I have outlined the precise steps for creating a lattice pie crust, complete with images and a video tutorial. Crafting this professional-quality lattice top at home is entirely feasible and adds an exquisite finishing touch to any pie.

      What You’ll Need to Make It

      Here’s a rundown of the essential ingredients and tools I use for the ultimate lattice crust:

      - Pie dough: I utilize my Best Ever Pie Crust recipe, which is an all-butter crust that’s both flaky and flavorful. Prepare a double batch to ensure you have enough for the bottom layer as well as strips for the top.

      - Flour: A bit of all-purpose flour is helpful to prevent the dough from sticking to the counter and rolling pin. I recommend keeping a small pile on my work surface to sprinkle as needed, just enough to avoid sticking without drying out the dough.

      - Rolling pin: A high-quality rolling pin helps achieve an even thickness for both the bottom crust and the lattice strips. Roll the dough gently and frequently turn it to maintain uniformity.

      - Ruler: A ruler or straight edge is ideal for cutting strips of equal size. While precision isn’t necessary, uniform strips enhance the polished appearance of the lattice and aid in even baking.

      - Pastry wheel, pizza cutter, or sharp knife: Any of these tools can be used to cut the dough into strips. A fluted pastry wheel adds a decorative flair, while a pizza cutter or knife provides clean, straight edges.

      - Baking tray, cutting board, or marble slab: These are useful for chilling the dough before rolling or cutting. I prefer to roll out the dough on a surface that can go directly into the fridge, keeping the butter cold and preventing the dough from becoming sticky.

      Step-by-Step: How to Lattice a Pie Crust

      A lovely lattice top can completely elevate a pie. Follow my step-by-step guide on how to weave a lattice pie crust and transform any filled pie into a visually appealing and delicious dessert.

      1. Roll Out the Dough

      Start by rolling out the bottom layer of pie dough and placing it in a pie pan. Fill the center with your pie filling. Next, take the remaining dough from the fridge and roll it out on a floured surface, turning it frequently to avoid sticking and ensure even thickness.

      Add flour to the dough, counter, and rolling pin as necessary. Aim for a circle approximately 13 inches in diameter and about 1/8-inch thick. It should be thick enough to handle yet thin enough for the layered lattice strips to cook properly and remain flaky.

      2. Cut Even Strips

      Utilize a ruler along with a pastry wheel, pizza cutter, or sharp knife to cut uniform strips. I typically aim for 1-inch wide strips, though the width can vary based on your design. If the dough becomes too warm, move it to a cutting board or baking sheet and chill it until it firms up again.

      3. Weave the Lattice

      Next, place half of the strips of dough across the pie at equal intervals. It’s time to start creating the lattice! Fold back every other strip, insert a long strip running in the opposite direction, and unfold the original strips over the top. Then, lift the alternating strips and add another strip.

      Continue this over-and-under pattern until the top is completely woven. If this part feels tricky, I understand—visual aids were essential for me to grasp the lattice design. You can follow my step-by-step photos or watch the video below for a straightforward guide.

      4. Trim and Seal the Edges

      Trim any longer strips or excess dough hanging over the edge of the pie, making sure they are slightly less than flush with the bottom layer of dough. This step is crucial to prevent the border from being too thick, allowing it to bake through properly, and avoiding slumping over the edge of the pie.

      Carefully tuck everything together to form a neat border. I often crimp the edges with my fingers and emphasize the pattern a bit, as it tends to soften in the oven.

      5. Chill Before Baking

      Transfer the pie to the fridge or freezer for 15 to 30 minutes before baking. Cold dough ensures that the butter remains solid when exposed to heat. This is what creates those flaky, well-defined layers and a lattice that retains its shape.

      Tips for Perfect Crust

      Here are some additional pie tips that can elevate your homemade pie crust from good to bakery-quality, particularly if it’s your first attempt:

      - Chill the dough beforehand. I typically prepare my pie dough