How to Make a Lattice-Top Pie
1. CUT AND FREEZE THE LATTICE STRIPS
After rolling out and trimming the second piece of dough into a 13 by 10-inch rectangle, cut the dough into eight 13-inch-long, 11/4-inch-wide strips. Separate them slightly and freeze them on a baking sheet until very firm, about 30 minutes. Freezing the lattice strips makes it much easier to weave the strips together without tears or breaks. It also helps the lattice maitain its shape during baking.
2. WEAVE THE FIRST LATTICE STRIPS
Using the chilled strips of lattice, lay 4 parallel strips evenly over the filling. Weave a fifth strip in the opposite direction, lifting the strips as needed to facilitate weaving.
3. WEAVE THE REMAINING LATTICE STRIPS
Continue to weave in the remaining 3 strips, one at a time, to create a lattice. Rotate the pie as needed to make it easier. If the dough becomes too soft to work with (especially on hot days), refrigerate the pie and the dough strips until the dough firms up.
4. TRIM THE DOUGH
After letting the strips thaw and soften for a few minutes, trim the overhanging edges of the dough to 1/2 inch. Letting the dough soften for a few minutes before trimming makes it more malleable and prevents it from cracking as you trim.
5. TUCK THE ENDS UNDER
Press the edges of the bottom crust and lattice strips together and fold underneath. Tucking the trimmed dough under helps to seal the ends of the strips and makes an even, tidy edge that is easy to crimp.
6. CRIMP THE EDGE
Crimp the dough evenly around the edges of the pie using your fingers. Crimping the dough gives the pie a decorative edge and an attractive, finished look.