lattice pie crust

Roll out the dough to about an 1/8" thickness on a cutting board lined with or a piece of parchment paper or aluminum foil that's been dusted with flour.

Using a chef's knife, a pastry cutter or even a pizza wheel and a straight edge, cut the pie dough into even ribbons--about 3/4" works fine. If you like a tightly woven crust 1/2" is better but takes longer.

Then, separating the pieces, place them into parallel bars on the paper.

Fold every other strip back half way, and insert a new strip across (perpendicular to) the flat, parallel bars. Drop the folded strips back over the inserted strip. Next, fold back the alternate strips and add another cross strip, then lay the folded strips flat again.

Continue from the center out until you reach the edge of the pie. Then turn the crust and repeat the process on the other half, working again from the center out. Leave some space between each slat for the filling to show through and vent. Finally, slide the woven crust on top of the pie.

Jeffrey Cowgill 2007