Page 82 - Pie Squared

seamless top crust, or make thin dough strips and run them in one
direction only, like the stripes on a zebra. Hand cut the strips for

wavy, unconventional, modern art–inspired, irregular lattice. Use a
fluted pastry wheel to make them ruffled.
Using scissors, trim the strips and bottom crust to a half inch
beyond the edge of the pan. Use any trimmed pieces to patch

skimpy areas. Crimp the lattice and bottom crust together.
If a super-fancy lid is your goal, it’s helpful to have an additional
half-recipe (for a single crust) of pie dough. With plenty of dough at
hand, try braiding strips to vary among the lattice strips. Use the

extra to make a special edge, overlapping leaves, hearts, or
alphabet cutouts spelling “Happy Birthday.”