Weaving pastry strips together into a lattice on top of a filled pie is a pretty way to create a decorative, golden crust. Follow the basic pie dough recipe for rolling out a rectangle for a lattice top. Leave the trimmed overhang of the bottom crust until the lattice is finished.
|Cut the dough strips
Roll out the dough into a rectangle that is 2 inches longer than the diameter of your pie pan and 1/8-inch thick. Using a pizza wheel or paring knife, trim the edges and cut the rectangle into 10 equal strips.
|Lay a row of the strips on the filling
Starting 1 inch from the edge of the pie pan, lay 4 to 6 strips about 1 inch apart over the filling. Use a thin metal spatula to pick up the dough strips gently if they stick to the work surface.
|Fold back alternating strips
Fold back every other dough strip halfway over itself. Place a strip at a sharp angle across the unfolded strips, then return the folded strips to their flat position.
|Weave the dough
Fold back the remaining 3 strips, place a dough strip about 1 inch away from the first one, and return the folded strips to their flat position. Repeat to complete the lattice.