MORSELS IN ACTION
JENNIFER CAUSEY; STYLING: MARGARET DICKEY (FOOD), HEATHER CHADDUCK HILLEGAS (PROPS)
(^1) Cut the dough into twelve 1-inch strips
using a sharp knife or pizza cutter. Lift off
every other strip and place them next to each
other on top of the pie, leaving about a 1-inch
gap between strips.
(^2) Fold back the first, third and fifth strips
of dough all the way to the edge of the pie.
Place another strip of dough across the
second and fourth strips, about 1 inch from
the edge. Unfold the folded strips over the
crosswise strip.
(^3) Fold back the second and fourth strips of
dough all the way to the crosswise strip. Place
a strip of dough across the unfolded strips.
Unfold the folded strips over the second
crosswise strip. Repeat, alternating Steps 2
and 3 until the top is covered. (You might not
use all 12 strips.)
(^4) Trim the dough so it evenly overhangs
the edge of the pan by about 1 inch. Tuck the
overhang under and press to seal the two
crusts together. Crimp or flute the edges (see
How To, opposite.)
HOW TO
Weave a Lattice Pie Crust
(Apricot Pie, page 124)1 2
3 4
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