Preheat oven to 350 degrees Fahrenheit.

Prepare pie crust recipe and divide dough in half. Keep cold. Tightly cover with plastic wrap and refrigerate/freeze for 15 minutes if needed. Roll out one half and fit it inside the pie dish, cutting off excess crust.

Gently toss the blueberries with the sugar, cornstarch, lemon juice and zest. Empty into pie crust shell.

Roll out the other half of the pie crust and cut 1-inch strips. Weave the strips into a lattice crust. Brush the edges of the bottom crust with a whisked egg (egg wash) and press the lattice strips on top to seal the two crusts together. Crimp edges. [Alternately use leftover crust to make a braided edge. Cut excess pie dough into thin strips. Using three strips, alternate bringing the outer strips over the center piece to braid the dough. Repeat until you have enough braids to cover the edges. Brush edges with egg wash and press braided pieces on top. See images in post or in tutorial here.]

Lightly brush the crust with the whisked egg and sprinkle with extra granulated sugar.

Bake at 350˚F until crust browns and filling bubbles in the center (not just the edges). Time will vary. Frozen fruit may take 90-120 minutes. (Fresh fruit will finish in 60-75 minutes.) Cover pie with foil if crust browns faster than filling bubbles. Check pie 45-60 minutes into baking to add foil. Allow pie to cool completely for the filling to gel/thicken.