Shaping a Lattice Top Pie Crust
A Lattice Top is suitable for a double-crust pie. Line a 9-in. pie plate with the bottom crust and trim the pastry to 1 in. beyond the edge of plate.
Roll out remaining dough into a 12-in. circle. With a fluted pastry wheel, pizza cutter or sharp knife, cut dough into 1/2-in.- to 1-in.-wide strips. lay strips in rows about 1/2 in. to 3/4 in. apart. (Use longer strips for the center of the pie and shorter strips for the sides.)
Fold every other strip halfway back. Starting at the center, add strips at right angles, lifting every other strip as the cross strips are put down. Continue to add strips, lifting and weaving until lattice top is completed.
Trim strips even with pastry edge. Fold bottom crust up and over ends of strips. Finish by making a ruffle, rope or fluted edge.
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