it, I rolled out several bottom crusts, carefully transferring them to glass pie plates. Then I began the top crusts. For one pie, I cut even strips and wove them under, over, under, over to form a lattice. For another, I braided dough together to ring the outer edge. I cut out decorative shapes and formed small masterpieces, the whole time relishing the sensory nostalgia of bits of dough wedged beneath my fingernails. Soon the pies were ready for the oven. And that’s when the trouble started. In