Serves: 5
Woven Lattice
Topping a pie with crisscrossed strips of dough allows the filling to peek through. To make a lattice crust, roll out the bottom crust as directed and place it in the pie pan, letting 1/2 inch of dough extend over the edges. Roll out the remaining dough as if you were making a top crust, then cut the dough into strips 1/2 inch wide, using either a knife or a plain or fluted pastry cutter. For a woven lattice top, lift every other strip as the cross strips are added to create an over-and-under weave. Trim the ends even with the edge of the dough. Form a stand-up rim flute.
Easy Lattice
Follow directions for Woven Lattice but do not weave lattice strips. Lay half the strips in 1 direction. Rotate pan 1 quarter turn and lay remaining strips at right angles directly over the first strips. Trim the ends even with the edge of the dough. Form a stand-up rim flute.
This Cook's Note: Finishing Touches for Pies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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