Cooked Blueberry Filling:
dough into a circle just less than ¼-inch thick.
Dust a 9-inch pie plate with flour and line the plate with the pastry, leaving the edges untrimmed. Spoon the blueberry filling into the crust.
Use a knife or pastry wheel to cut long strips about ½ inch wide (you should have between 12 and 18 strips).
Place a new strip of pastry perpendicular against where the strips are folded back, then fold those very pieces over the newly laid strip.
Repeat this technique moving toward one side of the pie shell, and then repeat towards the other side, until the top has a complete lattice top.
Let us know what you think of today’s blueberry pie tips, tricks, and hacks!