Prepare any standard dough using twocups of flour. Divide the dough into halves with a knife.
Roll out half of the dough. Line an eight- or nine-inchpie plate with the dough, pressing it against the bottom of the plate without stretching. Trim the dough evenly around the sides, leaving a one-inch border all around.
Roll out remaining dough. Use a pastry cutter to cut the dough into strips about one-halfinch wide.
Spoon the filling into the pastry-lined pie plate. Arrange the dough strips over the filling at even intervals and weave over and under to make a lattice. Trim off the overhanging edges of the strips.
Fold under the edges of the bottom dough. Use the forefingers to form a fluted edge, or use the tines of a fork to crimp the edge.