On a very lightly floured work surface, roll out the first puck. 'Quarterturn' the dough ball after every couple rolls. Sprinkle a small amount of flour as needed.
Roll the crust as circularly as you can until it is about 10 inches in diameter. Roll the flattened puck up onto your rolling pin to drape it over the pie tin. Gently let the crust naturally drape into the bottom of the pie tin - no stretching motions! Use a knife or pizza cutter to trim the excess draping dough, leaving about an inch to form your crust. Tuck the crustdough under the outside of the pan and let it perch on top of the rim of your pan. Frilly crusts are overrated!
Give the pie filling a quick toss just in case the cornstarch has settled in the bottom since you've prepared it. Pour the fruit filling into your freshly shaped pie crust bottom. All juices included.
Now, begin to roll out the second pie crust puck (this will be your lattice). The method is the same as the first pie puck rollout except, you'll be doing one 'double up' as Mindy calls it. This means you'll start to roll the puck, cut it in half, and place one half directly on top of the other, and then continue to roll out the crust. You'll be rolling the crust to approximately the same size as the first puck, but since we've 'doubledup' it will be quite hard to keep the dough circular. No worries! It doesn't matter for the lattice. Using a pizza cutter or knife, cut the flattened 'doubled-p' puck into long strips that are aprox. 1 inch wide.
Lay the strips in a lattice pattern over the fruit using the “1..2..3.. cross your middle... cover your sides!” method. You'll have enough strips for your lattice to be approximately 3 strips by 5 strips. Do not fuss over the strips! It's rustic. If one is messed up, nobody will even notice!
Using a benchscraper or knife, trim the excess lattice. Lightly eggwash (beaten egg yolk + 2 teaspoon water) the lattice and sprinkle with sugar. Use a pie crust shield or 9 inch tart pan rim to protect your side crust from drying. In a pinch, use aluminum foil.
Bake the pie at 375 F for 1 hour on a sheet tray. The pies like having half their bake time on the top shelf in the oven and half the bake time on the bottom. Do not use parchment, it will make the inevitable mess even messier.
Allow the pie to cool for several hours before cutting into. If the filling is very liquidy, you've cut into it too soon, come back later.
I think this pie is best eaten the same day or second day. Heat and serve with whipped cream or ice cream. Yum!