Instructions

When making a pie, the dough for the top crust must always  be rolled in a circle. However, instead of just placing the circle on top of your pie filling, this is what you’ll need to do to make a lattice crust:

Remember to always work with chilled dough. No too cold since cold dough can easily break (leave on the counter for 5-10 minutes to soften), and not warm since it will melt and become sticky and nearly impossible to work with. Throughout all the steps in making the dough, whenever you feel like it has warmed up, pop it in the fridge or freezer for a few minutes to chill.

Cut the circle into 10 strips using a sharp knife or a pastry/pizza wheel (for a 9-inch pie pan, you’ll need to roll the dough out into a 12-inch circle, and each strip will be around 2cm thick).