Making Lattice Crusts

On pastry cloth, roll smaller piece of dough until approx. 10 ½ inches in diameter.

Using ruler or straight edge, cut rolled dough into strips approx. ¾ inch wide.

Separate strips into two groups. One way to do this is to pull every other strip up a little, so that one group is the lower strips and the other group is the higher strips.

Place one group of strips on pie, lined up in parallel and evenly spaced.

Gently fold back every other strip just past center.

Select longest strip from remaining group. Place strip on top of strips that have not been folded back. Position strip in the middle of the pie, perpendicular to the strips already on the pie and just before the folded-back strips.

Unfold the folded strips. Fold the strips that had not been folded back. Place the third-longest strip on the pie, parallel to the strip just added to the pie.

Repeat process to finish first side of pie and then to place lattice strips on second side of pie.

Using sharp knife, trim excess pie dough, so that crust comes to outside edge of pie pan.

Using table fork, press tines into the dough on the edge of the pie pan. Position fork so that tines are pointing to middle of pie. Repeat around entire perimeter of pie.