Make pastry as directed for Two-Crust Pie, except trim overhanging edge of bottom pastry one inch from rim of plate. After rolling pastry for top crust, cut into strips about 1/2 inch wide. (Use a pastry wheel to cut decorative strips.)
Place 5 to 7 strips (depending on size of pie) across filling in pie plate. Weave a cross-strip through center by first folding back every other strip of the first 5 to 7 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. (To save time, place second half of strips crosswise across first strips instead of weaving.) Trim ends of strips.
Fold trimmed edge of bottom crust over ends of strips, building up a high edge. A juicy fruit pie with a lattice top is more likely to bubble over tha a two-crust pie, so be sure to build up a high pastry edge. Seal and flute (see Pastry Edges). Bake as directed in pie recipe.
Classic Lattice Top: Place 5 to 7 strips of pastry across filling. Fold back alternate strips before adding each cross-strip.
Easy Lattice Top: Place 5 to 7 strips of pastry across filling. Place cross-strips over tops of first strips instead of weaving strips.
Fork Edges: Flatten pastry evenly on rim of pie plate. Firmly press tines of fork around edge. To preven sticking, occasionally dip fork into flour.
Pinch Edge: Place index finger on inside of pastry rim and thumb and index finger (or knuckles) on outside. Pinch pastry into V shape along edge. Pinch again to sharpen points.
Rope Edge: Place side of thumb on pastry rim at an angle. Pinch pastry by pressing the knuckle of your index finger down into pastry toward thumb.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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