Make a double batch of pie crust (I'm partial to this Flaky Pie Crust
or Buttery Pie Crust
). Roll out one crust, line the pie tin, and add the filling. Meanwhile, roll out the second crust and cut it into about 1/2-inch thick strips (if you have a scalloped or pie crust roller, you can use that to make pretty scalloped-edged strips). You can either trust a steady hand to give you even-enough strips or use a ruler for perfectly straight and even strips.