You can weave a spectacular lattice crust with this simple trick. I like to roll the dough very thin for the lattice, because the top crust will double in thickness as it’s woven. I also like to cut the strips and chill them briefly so that they are easier to handle. For this lattice, I cut strips that were 3” wide and then cut a line down the center, leaving the ends intact, so that I could move the strip as one unit. It’s one of those ‘work smarter, not harder’ moments. Don’t forget to press t