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).

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.

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

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

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.

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. Check out our How to Make a Lattice Crust video for a visual guide.

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.

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.

Before baking, position an oven rack in the lower third of the oven and place a baking sheet on it. This will catch any potential drips from the pie. Preheat the oven to 400°F (204°C).

Place the pie on the hot baking sheet and bake for 20 minutes. Then, reduce the oven temperature to 350°F (177°C) and continue baking for another 35 to 45 minutes. The pie is done when the crust is golden brown and the filling is bubbling enthusiastically.

If you notice the crust edges browning too quickly, cover them with aluminum foil and continue baking until the pie is fully cooked.

Allow the pie to cool for two to three hours before cutting for the best results (this gives the filling time to thicken and set properly).