Part 5/6:
Brittany then moves on to create the lattice pattern on top of each pie. By alternating strips—placing one horizontally and then one vertically—she constructs the lattice over the filled pie. She emphasizes that she uses four strips in each direction to create a classic lattice look. Once finished, she presses down with the circle cutter to trim the edges and seals the pie thoroughly.
After preparing all the mini pies, Brittany gives them another brush with the egg wash for a glossy finish before placing them in a preheated oven at 375°F. She bakes them for 30 to 35 minutes, watching for that beautiful golden brown color that signifies they are ready.