Prepare Bottom Crust
1. Roll out half of the pie dough to fit a 9-inch pie dish (keep the remaining dough chilled). To prevent sticking, sprinkle flour on your work surface and rolling pin.

Roll from the center outwards for even thickness, lifting and rotating the dough by a quarter turn as you go. Check the size by inverting the pie dish over the dough (it should be about 2 inches larger).

2. Carefully place the dough into the pie dish without stretching it, and trim the edges to within 1 inch of the dish. Refrigerate while you prepare your filling.

Make Pie Filling
1. In a large bowl, combine the sugar, cornstarch, lemon zest, cinnamon, allspice, and salt.
Add the blueberries and gently toss to coat them evenly.

2. Transfer the blueberry filling to the prepared pie crust, and then place the pie back into the refrigerator while you prepare the lattice crust.

Add Lattice Crust
1. Roll out the remaining dough to a similar size as the first piece and cut it into ¾-inch wide strips.
Lay five strips over the filled pie, keeping them parallel and evenly spaced.

2. Gently fold back the second and fourth strips, then lay another strip of dough perpendicular to them.
Unfold the folded strips. Repeat folding back the first, third, and fifth strips and laying another perpendicular strip. Continue until the pie is covered.

3. Trim any excess dough to ¾-inch from the dish edge. Fold the edges of the lattice and the bottom crust under, making a thicker border on the dish’s lip. Crimp the edges as desired. Dot the butter over the open lattice areas.

4. Whisk the egg yolk and cream to create an egg wash, then brush it over the crust. Sprinkle with coarse sugar and refrigerate the pie for 10 minutes before baking.

The nutrition facts provided below are estimates:
Nutrition Per Serving Serving Size 1 slice / Calories 502 / Protein 6 g / Carbohydrate 63 g / Dietary Fiber 4 g / Total Sugars 24 g / Total Fat 26 g / Saturated Fat 16 g / Cholesterol 88 mg