Flute: To flute the edge of your pie, make the pastry a little larger than needed to fit the pie plate and pinch the bottom and top crusts together between your thumb and fingers.
Scoring: Scoring pastry is an easy way of allowing steam to escape during baking. Simply cut slits or a design in the centre of the crust before placing your pie in the oven.
Lattice Top: Cut second pie crust into 10 (1/2-inch) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge. Bake as directed.