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1
Prepare the pastry as directed, making half of the pastry just slightly larger than the other.
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2
Shape the larger half into a disk and the other half into a square; both should be about 3/4 inch thick.
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3
Wrap the pastry as usual and refrigerate it until firm enough to roll, about 1 hour.
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4
On a sheet of lightly floured waxed paper, roll the disk of pastry into a 13 1/2-inch circle with a floured rolling pin.
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5
Invert the pastry over a 9-inch deep-dish pie pan.
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6
Center it, then peel off the paper.
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7
Gently tuck the pastry into the pan, without stretching it, and sculpt the over-hang into an upstanding ridge.
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8
Refrigerate.
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9
Prepare the filling by combining the apples, half the blueberries, the sugar, flour, cinnamon, and lemon juice in a large mixing bowl; toss well.
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10
Set aside.
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11
Preheat the oven to 400 degrees.
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12
On a sheet of lightly floured waxed paper, roll the remaining pastry into a 12 x 10-inch rectangle.
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13
With a pizza cutter or sharp knife, cut the pastry into 8 lengthwise strips, each 1 1/4 inches wide.
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14
(In other words, you should have 8 strips measuring 12 inches long by 1 1/4 inches wide.)
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15
Set aside.
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16
Turn the filling into the refrigerated pie shell, moistening the rim of the shell slightly.
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17
Smooth the top of the filling, then scatter the remaining blueberries on top.
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18
Lay 5 pastry strips vertically across the pie, evenly spaced.
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19
Fold back strips 2 and 4, and lay another strip directly across the center of the pie.
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20
Unfold the folded dough strips, then fold backs strips 1, 3, and Lay another perpendicular strip across the pie.
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21
Unfold strips 1, 3, and 5, then fold them up the other way.
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22
Place another perpendicular strip across the pie, then unfold strips 1, 3, and Trim the strips, then pinch the ends of the strips into the edge of the pastry.
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23
Lightly brush the pastry strips with milk and sprinkle the pie with sugar.
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24
Place the pie directly on the center oven rack and bake for 25 minutes.
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25
Remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil.
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26
Reduce the oven temperature to 375 degrees.
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27
Return the pie on the baking sheet to the oven and bake just until the top is golden brown and any visible juices bubble thickly, another 40 to 45, minutes.
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28
Transfer the pie to a cooling rack and let cool for at least 1 hour before slicing.
