On a lightly floured surface, roll out the bottom portion of the double pie crust to a circle large enough to line your pie pan. Transfer it to the pan, gently pressing it into the bottom and up the sides; leave a small overhang of dough around the rim for sealing later.

Add your filling of your choice into the prepared bottom crust. Set the filled pie aside while you work on the top crust.

Roll out the top portion of the dough to a circle slightly larger than the pie pan so you can cut strips from it.

Using a pizza cutter or sharp knife, cut the top crust into even parallel strips. Make them the thickness you prefer; keep the strips roughly the same width for an even lattice.

Lay half of the strips across the filled pie in one direction, spaced evenly and all oriented the same way. Leave gaps between strips so you can weave the lattice.

Starting at one edge, fold back every other strip (every second strip) about halfway or to the rim so alternate strips are lifted and alternate strips remain flat.

Place one cut strip crosswise across the pie where you folded the strips back, laying it flat across the exposed gaps.

Unfold the folded strips back over the crosswise strip so the crosswise strip is now woven under half the strips and over the others.

Move one strip-width along, fold back the same set of alternating strips again (the ones you folded previously), lay the next crosswise strip into place, then unfold the folded strips over it. Repeat this fold-lay-unfold sequence until the entire top of the pie is woven into a lattice.

Trim any excess strip length flush with the edge of the pan. Fold the bottom crust over any remaining strip ends if needed, then press the top and bottom crusts together around the rim to seal and form a neat edge.