I made two lattice top pies over the weekend. The first had a rustic look as it required me to baste the crust with the caramel mixture for the pie, and it turned out nicely in it's own right. (Apple Pie by Grandma Ople on AllRecipes.com).
The second attempt didn't go so well. I used the same crust recipe and this time I made the lattice nice, and even fashioned cut out leaves with indentations for the veins. I then brushed the crust with an egg wash before baking.
When I checked a few minutes later a lot of the lattice straps had broken, and the leaves that I had placed on the top had puffed up. The crust was just all around puffy and unable to retain shape, and not browned or glossed at all. What did I do wrong? Was it the egg wash I used? The contents of the crust (shortening only, no butter or oil)? Maybe the lattice strips were too thin? If anybody can shed some light on this, I'd be really grateful.