A woven lattice makes a striking top for a blueberry pie, especially colorful fruit. The open weave allows a peek at the filling and lets steam escape as the pie bakes. The process of weaving the top is easy to follow — cut the dough into strips, preferably with a fluted pastry wheel, and arrange them on top of the filling. This pie and many others with juicy berry fillings are thickened with cornstarch, which has stronger thickening properties than flour (a more appropriate choice for less juicy apples or pears). You may want to adjust the amount of thickener if the berries are particularly juicy, or if you prefer a firmer or looser pie filling.
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