before you begin ... Following the recipe on page 150, make pie dough and separate it into two disks; refrigerate until firm, at least 30 minutes. On a lightly floured surface,roll one disk into a 12-in. circle.

1 Fit the 12-in. pie crust into the bottom and up the sides of a 9-in. pie plate. If necessary,trim along the edge of the dough, leaving a 1/4-in. overhang. On a lightly floured surface, roll the remaining disk of dough into a 12-in. circle. Using a fluted pastry wheel,pizza wheel or paring knife,cut ten l-in.-wide strips of Lattice-piedough.

2 Spoon the desired filling into the crust. Lay 5 pastry strips vertically across the pie,spacing them evenly apart. Use the longest strips in the center of the pie and the
shorter ones toward the edges. Fold the second and fourth strips halfway back and place a new strip horizontally across the center. Unfold the vertical strips over the horizontal strip.

3 Fold back the first, third and fifth strips. Add another horizontal strip, leaving room between the strips for filting to show through. Unfold the strips over the new horizontal strip. Weave one more strip folding back strips, adding and unfolding them- to reach the edge of the pie. Repeat weaving process on the other half of the pie, again working from the center out.

4 Trim the lattice strip ends so they are flush with the edge of the bottom pie crust. Fold the overhang of the bottom crust up over the trimmed lattice pieces and press to adhere. Crimp the edge as desired.