~-To Make A Woven Lattice Crus-

~-How To Prepare-

1. Lightly flour the work surface and dough and shape the dough into a square, by pressing the sides against the work surface. Roll the dough to a 9 x 12-inch rectangle. Cut the dough the short way into 24 strips, each 1/2-inch wide and 9-inches long.

2. Arrange 12 of the strips, 1/4-inch apart, on a floured cookie sheet or the floured back of a jelly-roll pan. Position the pan so that the strips are facing vertically to you. Beginning with the first strip of dough on your left, fold every other strip in half, back toward you. Place one of the reserved 12 strips of dough horizontally across the unfolded strips, just above the fold of the ot her strips.

3. Unfold the strips away from you, back to their original position, over the horizontal strip. Now begin with the second vertical strip from your left and fold back every other strip again. Insert another horizontal strip and unfold the vertical strips. Repeat steps 5 through 9 twice more until you have inserted 6 horizontal strips to the top of the pan.

4. Turn the pan 180 degrees and repeat the process, beginning with the first vertical strip, and inserting 6 more horizontal strips of dough, that is, steps 5 through 9, 3 more times. Gently press the top of the lattice to make the strips stick together slightly, and refrigerate the lattice until firm, which will make it easier to slide onto the pie. Moisten the rim of the bottom crust with egg wash or water. Remove the lattice from the refrigerator and slide it to the far edge of the cookie sheet away from you. Hold the cookie sheet about 1-inch above the pie, tilt it slightly, and allow about an inch of the lattice to hang off the far edge so that you can easily line it up over the far edge of the pie.

5. Lower the far edge of the lattice onto the far edge of the pie and pull the cookie sheet toward you, allowing the lattice to fall in place over the pie. If the lattice is still very firm, allow it to soften for a few minutes at room temperature, then press the edge of the lattice firmly against the edge of the bottom crust and trim away the excess dough around the rim of the pan.

6. Flute the edge of the pie if you wish, though I think that fluting detracts from the symmetry of the lattice. Carefully brush the lattice with egg wash and sprinkle with sugar. To make a completely closed woven lattice, roll the dough into a 9 x 18-inch rectangle and cut the dough into twenty-four, 9 x 3/4-inch strips. Weave the lattice as above, positi oning the strips of dough so they touch each other.

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