Yes, Ma'am, I made this pie! It's the Black & Blueberry Pie with Lemon-Cornmeal Crust from Fine Cooking's June/July 2008 issue. Thanks to Haven Farms that supplies blueberries to the CSA -- it was a brief but magnificent season, and the last of the berries went into this bee-yoo-ti-ful pie. It was my first lattice-crust pie, which is a very simple technique when you follow the directions, which is one of the many reasons I love Fine Cooking magazine. My favorite instruction is near the end of the recipe, where the author advises to watch the bubbles in the pie - if the bubbles are not in the middle, then the pie will not set. I would have pulled the pie out a half-hour early if I didn't read that! The recipe is on Fine Cooking's website, probably under the subscription-only part, but if you're serious about cooking, a subscription is well worth the investment.
We're eating pie today, so if you're in the neighborhood, call before you come and I'll put on a pot of coffee and serve you up a slice of blue-ribbon-worthy Black and Blueberry Pie.