Before starting the lattice top, reel out half of your pie dough and streak your pie plate with it. The currency should extend outside the edge of the pie dish by around half an inch. Put it in the icebox to chill while you work on the frame. On a lightly dusted surface, roll out the additional half of your pie dosh to the same degree as the first half (about 3 inches outside the width of your pie dish). It’s calmer to work with the cash if it is laidback, so if it the dosh has relaxed too much, put the rolled-out part on a level cookie piece and chill it in the icebox or freezer for a few actions.
Cut the bread into even floorings, 1/2-inch to 3/4-inch wide, contingent on how thick you poverty your lattice floorings. You can use a dull knife with or without a ruler or conventional edge to leader you, or you can use a pizza wheel or a pie helm if you consume one.
Fill your pie shell with the pie satisfying. Lay out 4 to 7 similar strips of the pie cash, contingent on in what way thick your floorings are, on top of the satisfying, with about 1/2-inch to 3/4-inch interplanetary amid them. Fold back every other strip.
Place one extensive strip of dough upright to the equivalent strips as shown. Explain the folded strips over the erect strip.
Now take the similar strips that are running beneath the vertical strip and fold them spinal over the perpendicular strip, as exposed. Lay down a additional vertical strip of dough next to the primary strip, with some space amid the strips. Explain the folded similar strips over the additional band.
Last this process pending the pile is whole over the highest of the pie.
Trim the boundaries of the tiles flush with the dough of the original pie dish, which should be about half an creep over the sides. Fold spinal the rim of the shell over the edge of the frame strips, and crease to safe.