How to Assemble a Lattice Crust Pie

(1) After transferring your dough sheet into the pie pan, trim the bottom crust by running a knife all the way around the outer edge of the pan. Fill the shell with the filling, then use a pastry brush to gently brush water around the rim of the bottom crust. Incorporate the trimmings into your second disk of dough, then break that into two pieces. (2) Roll each piece into an oval about 10 inches (25 cm) long and 8 inches (20 cm) wide. One oval will make your vertical strips and the other will make your horizontal strips. Transfer the ovals onto wax paper and chill them in the fridge for about 10 minutes.