Roll remaining dough for top crust and place over filling. Fold edges under, seal, and flute. Cut slits to permit steam to escape during baking. Bake as directed in recipe. Weave strips in lattice fashion over filling, leaving 1-inch spaces between strips.
Trim lattice strips even with bottom pastry.
For tart shells, prepare two recipes for Double-Crust Pie. Fit into tart pans or over inverted muffin pan cups. If baking before filling, see Pastry for Single-Crust Pie, for further directions and bake only 8 to 10 minutes. Makes 20 to 24 tart shells.