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August 1, 2008, Newsletter Issue #237: Lattice Crust
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Tip of the Week
Lattice crusts arenīt difficult. Start by laying half the pastry strips in parallel rows over the pie filling, with a space in between each equal to one strip width. Then fold back every other pastry strip onto itself. Place one strip at right angles to the rest, in the middle of the pie. Unfold the folded strips over this new strip. Then fold back every other pastry strip onto itself. Repeat, working out to the pie edges from the center in both directions. Then crimp the edges and bake.
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