Using half of your double pie crust dough, roll it out into a 12 or 13 inch circle.
With a pizza cutter or pastry wheel, cut the circle into ½ to 1 inch strips.
Lay half of your strips over your pie filling, spaced out evenly with about ½ inch of space in between them.
Lay another strip in the center of the pie, perpendicular to the others.
Continue with the other unused strips to weave the rest of the lattice pie until the pie is covered.
Trim off any excess dough at the edges of the pie.
Fold the bottom pie dough up over the lattice strips and crimp the edges of the dough.
Chill the pie in the fridge for 30 minutes to an hour before baking.
When ready to bake, brush the top of the pie with egg wash and then bake as directed in your recipe.
