A lattice crust turned out to be a bit more difficult than I had originally expected. It wasn't hard to make the crust, it was just tricky to weave it properly. I found that the way to keep the dough pliable enough to work with, is to omit the chilling step.
The pie itself turned out a little drier than usual, but I think that had something to do with the filling. If the lattice does indeed create a drier filling, then it would be the preferred top crust for notoriously runny pies like blueberry and cherry. I'll be experimenting with this in the future.
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