Here are step-by-step photos and instructions for how to weave a lattice crust for a pie. I made a diagonal pattern with random-sized strips, but you can use these same instruction to adapt for a more traditional lattice pie crust. I used my flaky pie crust recipe with butter and shortening to make the pie dough. Double the recipe and divide into two. Use the first half as the base for your pie filling and be sure to leave some overhang. Use the second half to make the lattice top for the pie crust.
Step 1: Roll out the pie crust to about 1/8-inch thick and cut into strips. I used a ruler to get a straight edge and a pizza cutter dipped in flour to cut the lattice strips. I opted for random sizes, but you can make them even for a more uniform looking lattice top.
Step 2: Starting in the middle, lay one strip across the pie filling and cross the other over top. You can either place the second strip perpendicular to the first to create right angles, or you can go diagonally as shown in the picture below. If using different sizes of strips to weave your lattice, it makes it easier to work with if you use wider strips in the middle because they are sturdier.
Step 3: Lift up the bottom strip up to lay another dough strip underneath, and then bring that first strip back down over top of the one that you just placed.
Step 4: Continue lifting up alternating strips and placing others to weave the lattice. It is up to you to decide how much space to leave between the lattice strips. Note that a tightly weaved lattice will require more pie dough.
Step 5: More weaving… A properly chilled dough will help with keeping the lattice strips intact.
Step 6: Continue placing strips of lattice until you reach the edges of the pie.
Step 7: Now it’s time for crimping. To make the pattern seen below, cut the excess dough, leaving a 1/2-inch overhang. Press along the edges to seal, fold it over onto itself to form a rim, and make the wavy edges with your fingers. Alternatively—and much more simply—trim the excess dough along the edge of the pie plate and press with a fork to seal.
Step 8: Mix 1 egg yolk with 1 tablespoon milk and brush over the top of the pie. This will help it achieve a nice golden color. For an extra flaky crust, refrigerate the pie as you preheat the oven. Bake at 450˚F for 20 minutes; reduce the temperature to 375˚F and bake until golden (and the filling is bubbling, if filled with fruit), about 40 minutes more.