On a lightly floured surface, roll the second disc of dough into a 12 x 15-inch rectangle.
Working quickly, retrieve chilled shell from fridge, spoon in filling, and lay 2 bay leaves on top. Use a sharp knife to cut 3 (2 x 15-inch) strips and lay lengthwise across the pie. With remaining dough (you may need to gather scraps and re-roll), cut 4 (2 x 12-inch) strips. Weave short strips across pie (basic weaving instructions here
). Crimp edges, brush with egg wash, and sprinkle lattice with 2 tablespoons sugar.