You will need pie dough, a rolling pin, and a knife or pastry wheel for cutting strips.
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Roll out your pie dough to a 12-inch circle on a floured surface.
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Use a knife or pastry wheel to cut the dough into 1/2-inch wide strips.
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Lay half of the strips horizontally across the pie, spaced evenly.
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Weave remaining strips vertically, lifting alternate horizontal strips.
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Trim excess dough from the edges, leaving a 1-inch overhang.
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Fold the overhang under and crimp edges to seal the pie.
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Brush the lattice with an egg wash for a golden finish.
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