Instructions: For a double-crust pie, leave the bottom crust untrimmed (do not crimp). fill the pie, then roll out the top crust. Place the top crust over the filling. Trim off any crust in excess of 2 inches beyond the pie pan. Turning the double layer of dough from the bottom upward, roll up the edges of the pie. Crimp the pie around the rim, making a fluted edge with two thumbs pressed together. Using the tines of a fork, prick vents in the top of the pie for steam to escape (a sun pattern is easy and attractive; you can also cut short vents with a knife or scissors), otherwise the pie may crack while it is baking. Bake as directed in the recipe.

For a lattice-top pie, leave the bottom crust untrimmed (do not crimp). Fill the pie, then roll out the top crust, making it slightly thicker than the bottom crust. Using a sharp
knife or pastry wheel, cut the crust into 1/2 inch strips. Lay half of the strips across the pie, spacing 3/4 inch apart. Bending back alternate strips, interweave the remaining strips to form a diamond pattern. Connect the ends of the strips to the crust, allowing a little slack for shrinkage. Turning the dough from the bottom upward, roll up the edges of the pie. Crimp the pie around the rim, making a fluted edge with two thumbs pressed together. Brush the unbaked lattice with beaten egg and bake as directed.

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