2 Carefully cut the dough into strips approximately 1 inch wide. We are using a small knife to cut the dough, however a pastry wheel will work very well if on hand. A ravioli wheel will give the strips a scalloped edge like pinking shears do to ribbon.
Some cooks use a ruler as a guide to ensure straight strips.
A ruler is also useful to ensure the strips being cut are identical in width. Some strips can be shorter than others, but try to keep them all the same width. 3 Moisten the lip of the pie with a small amount of water, then begin laying the strips across the pie one at a time. Press the ends of the strips firmly to the lip of the pie and break off any excess length. 4 Continue the process of placing strips across the pie.