hello I'm Robert Lambert and I'm going to introduce you today to some of my family secrets for making pie with some of my own twists at it you have to start with the pastry crust that's the basic building block and we're going to start in the Cuisinart which is the best tool for the job three cups of flour all-purpose flour 1 cup of lard cut into shards and frozen and 1 teaspoon of salt ok we're going to pulse this together add between 1/3 and 1/2 cup of ice water we're going to take it out and form it into a cylinder and cut it into thirds wrap and store these and each one of these will be either a top or bottom this pie is a lattice chopped blueberry pie and for the filling I'm going to add 2 tablespoons of chopped a oka to the 20 ounces of washed fresh blueberries and a half a cup of my wild the step of adding my jams to these fillings just intensifies the fruit flavor it's gonna be nice we have the pastry chilled and I'm going to roll it out on a very well floured board doesn't stick underneath start it out a little bit bye I'm over the bottom crust I'm going to add tablespoon of softened butter this is going to help to insulate the bottom crust and allow it to bake fully so you don't have a soggy bottom crust that's one of my family secrets and then add the sugar for the fruit I have the berry filling on top of that and now we're going to do the lattice top for the blueberry pie again a well floured board keep the edges from cracking okay now we've rolled this out and I'm going to cut the strips for the lattice top and I like to use this pastry wheel crimped it's just a nice effect strips are about an inch thick okay I'm going to start laying the strips on the pie five cross and for the cross pieces you're going to have to fold back alternating strips fold them back over and alternate now that all the edges of these strips are laid on and woven in I'm going to bring the edge up over the ends I'd like to do this up on another stand because it please my hands to grab the edge crust thats hanging down without breaking it even it out as you go along so that it's ready to crimp so the fives all done it's all symptoms the lattice the sons and I'm going to protect the edge crust with pieces of aluminum foil to keep it from overtaking I'm going to put it in on 425 degree preheated oven and this foil will stay on for the first 30 minutes and then I'll take it off to the last temp last top