Alright folks, let’s lattice some pastry! If your dough becomes unworkable (breaks, becomes oily, sticky) during this process, simply refrigerate it for at least fifteen minutes. Chilled dough is best/easiest to work with.
1. Roll out half of the pie dough to make the bottom half of pie crust. Trim excess and use your fingers to crimp edges of crust around the edge of the pan.
2. Next roll out the rest of the dough to desired thickness and cut into strips. The thickness and number of each strip that you cut really depends on what you’re going for with your pie. Thicker strips will allow less filling to show through the top in your final product and using more strips will tighten the lattice, producing the same effect. I cut ten, half-inch strips.
3. Lay about five strips of dough (or however many you think looks best) vertically pie.
4. Carefully pull alternating strips to the top of the pie and let them hang out there. Lay down first strip of horizontal dough at the top corner of your pie. Unfold every other vertical strip back to its original position. Next, repeat with the rest of the dough, making sure to ALTERNATE along your way. And voila!
5. To finish the edges, you could simply trim the edges of the strips to fit inside the pie. For this strawberry rhubarb pie I wanted a heartier lattice so I anchored it to the base crust with a few of the extra strips placed around the circumference, which I pressed together and to the sides of the pan with a heavy finger.
Also, remember to foil those delicate edges during the first twenty minutes of baking! No sense in making charcoal of the beautiful lattice crust you’ve created.