1. Take one sheet/batch of pie dough and roll out to a 12-13-inch circle (this should fit a 9-inch pie plate). Place pie dough into pie dish and set aside.

2. Combine sugar, cornstarch, and salt in a bowl large enough to hold the berries. Once combined, add blueberries and toss to evenly coat. Set aside.

3. Preheat oven to 400 degrees.

4. For the lattice topping, roll out the second batch of pie dough exactly like the first. Use a knife or a pastry cutter to cut the dough into 2-inch-wide strips.

5. Fill the prepared pie dish with the blueberry mixture, then gently cover with the pie dough strips to form a lattice. Trim off excess from the lattice pieces, then fold up the excess bottom crust dough over the top and crimp with a fork to seal.

6. Brush pie with milk and sprinkle with sugar before placing pie dish on a baking sheet then putting into the bottom rack of the oven. Bake for 10 minutes, then reduce the heat to 375 and bake for another 60 minutes, until golden brown and filling is bubbly.

7. If crust browns too quickly, cover the top with aluminum foil.

8. Remove from oven and cool pie for at least four hours before serving.