Prepare the pie dough, make a ball out of the dough, cut it in half, make discs out of two pieces, let them rest in the fridge.
Prepare the pie filling and set aside.
Remove one of the dough from the fridge to cover the bottom of the pie. Place the dough on a lightly floured surface and roll it into a 12-inch (30 cm) circle. Then place it into a 9-inch (23 cm) pie plate without stretching it. The sides will overhang from the sides. ( I prefer not trimming the edges, I use all the dough while giving a shape). Place the pie plate in the fridge to keep the dough cold.
Remove the second dough from the fridge to roll out. You may need to let it stay at room temperature if needed before rolling it out if it is not in a rollable consistency. Roll it into a 12-inch (30 cm) circle. Cut it into 1.18-inch (3cm)wide even strips with a pizza cutter or with a sharp knife. This way there will be 10 strips. You can use a ruler to make even strips. If there is flour on top of the strips, brush off the excess flour with a pastry brush. If you want to use more strips, you can cut them into 1-inch (2.5 cm)wide strips or as you like. Place the lattice strips on a small baking sheet and keep them in the fridge for a while to keep them cold.
Remove the pie plate from the fridge to place the pie filling. We want the dough that is lined into the pie dish to be cold but at the same time, before we give a shape to the edges at the end, we don’t want the edges to be hard as a rock, so they won’t crack when we fold the dough to shape. They should be in a shapable consistency. So you may need to keep the dish at room temperature for a few minutes before adding the filling.