There are a few signs to look for to determine when a blueberry pie is done baking. The crust should be golden brown and crisp, and the filling should be bubbling. You can also insert a toothpick or knife into the center of the pie to check if the blueberries are cooked through. If the toothpick or knife comes out clean, the pie is done. 

The best way to store a homemade blueberry pie is to let it cool completely, then cover it with plastic wrap or foil and store it in the refrigerator. It can last for up to 5 days in the refrigerator.

Yes, you can freeze blueberry pie. To freeze a blueberry pie, you should let it cool completely after baking, then wrap it tightly with plastic wrap or aluminum foil. Place the wrapped pie in a freezer-safe plastic bag and make sure to label it with the date it was frozen.

Frozen blueberry pies can be stored for up to 3-4 months in the freezer. To reheat a frozen blueberry pie, remove it from the freezer and let it thaw in the refrigerator overnight. Once it has thawed, you can reheat it in the oven at 350°F for 15-20 minutes or until warmed through.

Yes, you can use frozen blueberries to make a blueberry pie. In fact, frozen blueberries may even be preferable over fresh ones because they are already frozen at their peak freshness, which helps to lock in their flavor. 

Here are some tips for using frozen blueberries to make a blueberry pie:

1. Do not thaw the blueberries before adding them to the pie crust. This can cause the blueberries to become mushy and release too much juice, resulting in a watery filling. 

2. Mix the frozen blueberries with a little corn starch or flour before adding them to the pie. This will help to thicken the filling and prevent it from being too runny.

3. Increase the baking time of the pie by about 15-20 minutes to account for the frozen blueberries. This will ensure that the filling is fully cooked and the crust is golden brown.

4. If you prefer a sweeter pie, add a little extra sugar to the filling to balance out the tartness of the frozen blueberries.

5. Consider adding a little lemon juice or zest to the filling to enhance the blueberry flavor.

To prevent a soggy bottom crust when making a blueberry pie, there are a few things you can do. One option is to sprinkle a layer of flour on the bottom crust before adding the blueberry filling.

Another option is to pre-bake the bottom crust for a few minutes before adding the filling.

You can also try using a ceramic or glass pie dish, which tends to conduct heat more evenly than metal. Lastly, make sure to cool the pie completely before slicing to avoid steam buildup that can make the crust soggy.

A lattice top crust not only looks beautiful when baking berry pies, but it allows steam to escape from the pie and prevents the filling from becoming too watery. Plus, it’s easier to make than a traditional top crust! 

Making a lattice pie crust can be intimidating, but with a little patience and practice, anyone can do it! Here are the steps to make a lattice pie crust:

Sprinkle a few tablespoons cornstarch or flour onto the counter.
Roll out your top crust and use a pizza cutter or sharp knife to cut it into strips. Make them all the same width for consistency.
Take the longest strip and place it in the center of the pie. Lay it vertically, then fold every other strip back over the first strip.
Take the second longest strip and place it horizontally across the center strip. Fold the vertical strips back over the second strip.
Continue weaving the strips over and under each other until you’ve covered the entire pie.
Trim the edges of the lattice strips so they’re flush with the bottom crust.
Crimp the edges of the crust together.
Brush the lattice with an egg wash to create a shiny finish.