Top Crusts for Double-Crusted Pies

A whole top crust is made from a disk of dough a little larger than the top of the pie dish or other tin to allow for some dough to be turned under the edge of the bottom crust to prevent juices from leaking out. Top crusts are pierced or slashed in several places so steam can escape during baking; otherwise, the steam will burst through the weakest place on the side of the pie, causing a leak.

Lattice crusts are made from strips of dough that are arranged in a diagonal or perpendicular pattern over the filling. In general, roll the dough for lattice crusts a little thinner than you would for a whole top crust, since the strips tend to sink a little into juicy fillings and thicker strips, once they get soaked with juice, do not bake through well.