What type of dough should be used for lattice-top crusts in pies?

Using fresh pie dough for lattice-top crusts in pies is important for achieving the ideal texture and flavor profile. Fresh pie dough provides the best elasticity and tenderness, allowing it to be rolled out evenly and shaped into strips without cracking. This is particularly crucial for a lattice design, as the strips must be thin, pliable, and capable of interweaving without breaking.

Additionally, fresh dough tends to have superior flavor compared to frozen or store-bought options, contributing significantly to the overall taste of the pie. When freshly made, the dough can be tailored in terms of fat content and flavorings, which can enhance the final product. Furthermore, using freshly prepared dough allows greater control over the quality of ingredients, leading to a more desirable texture and taste, especially when it comes to the flaky layers sought after in a well-made pie crust.

Other choices, like frozen dough, rerolled scraps, or store-bought dough, may not provide the same level of quality in terms of taste and texture, as they can either be less fresh or require additional handling that can affect the structural integrity of the lattice.