Over, under. That is lattice crust in a nutshell. You can make your own crust or use the Pillsbury refrigerated kind like I did. For the edges, I press the lattice into the crust dough that's hanging over the side of the pie plate, then roll it inward, toward the pie, and create ridges with my fingers. I used water on my fingers to smooth out the edges.
Excellent tutorial. And the recipe looks awesome. I've visited a couple times and every time I come over, for some reason your Blogger "Followers" buttons and icons are missing and I am unable to join your lovely blog. I must be an idiot. But thanks for following me! I love your blog!
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