Before starting the lattice top, roll out half of your pie dough and line your pie dish with it. The dough should extend beyond the rim of the pie dish by about one cm. Put it in the refrigerator to chill while you work on the lattice. On a lightly floured surface, roll out the other half of your pie dough to the same extent as the first half (about seven cm beyond the diameter of your pie dish). It is easier to work with the dough if it is chilled, so if it the dough has softened too much put the rolled-out piece on a flat baking tray and chill it in the refrigerator or freezer for a few minutes.
|1. Cut the dough into even strips, 1 – 2 cm wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.|
|2. Fill your pie shell with the pie filling. Lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1 – 2 cm space between them. Fold back every other strip.|
|3. Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.|
|4. Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip, as shown. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.|
|5. Continue this process until the weave is complete over the top of the pie.|
|6. Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.|
| ||7. Completed lattice tops ready for baking|