Weaving pastry strips together into a lattice on top of a filled pie is a pretty way to create a decorative, golden crust. Leave the trimmed overhang of the bottom crust until the lattice is finished.
1. Starting at the short end and using a pastry wheel or small, sharp knife, cut the rectangle into 16 strips, each about 3/4 inch wide. Lay about 8 of the strips horizontally across the filled pie shell. Think of the top strip as number 1 and the bottom strip as number 8.
2. Fold strips 2, 4, 6 and 8 back onto themselves to your left. Lay a vertical strip down the center at a slight angle. Unfold the strips.
3. Fold strips 1, 3, 5 and 7 back onto themselves to your left. Lay a vertical strip to the right of the center strip. Unfold the strips.
4. Fold strips 1, 3, 5 and 7 back onto themselves to your right. Lay a vertical strip to the left of the center strip. Unfold the strips.
Adapted from Pie and Tart, by Carolyn Beth Weil (Simon & Schuster, 2003)