Unwrap <quantity>1</quantity> chilled pie dough and let it rest for 10m at room temperature until cool, but malleable

Work the dough with your hands to flat it into a round disk

Generously flour a clean surface and place the dough on it. Press and make circular movements to flour and slightly open the dough, without losing the round shape

Roll out the dough in quick movements, from the center outwards, until it's <quantity>4<unit>cm</unit></quantity> larger than the pie. Rotate the dough every 4 rolling motions so it opens evenly. Sprinkle with extra flour if needed

Cut the dough into <quantity>2<unit>in</unit></quantity> wide strips with a pastry wheel. Use the rolling pin to help them straight

Lay alternate strips over your filled pie, leaving a space between them

Fold back 2 alternate strips. Place a new strip across, then unfold the original 2 strips. Repeat the process 3 more times, alternating the strips that are folded back

Trim the extra crust from around the top edge, leaving approximately <quantity>2<unit>cm</unit></quantity> of overhang in each end

Roll the hanging edges inward into the cavity, creating a tube of dough all around the pie, and press to seal

Crimp the edge of the pie, pressing it between your first finger and thumb on one hand, and your first finger on the other hand. Press hard to mark it well. The lattice top for pies is ready.