Roll out pie crust and place it in a 9-inch pie dish. Fold the edges in and crimp them. Place the dough-line pie plate in the freezer for 30 minutes.

Ten minutes before taking the pie plate out of the refrigerator, preheat your oven to 375° F.

Remove pie plate from the freezer and line it with parchment paper. Place pie weights on top of it. Bake pie crust for 15 minutes or until edges of crust are starting to turn golden. Remove pie crust from the oven and carefully take out the pie weights. Then return the crust to the oven to bake for 5 minutes longer or until light golden. Set aside and prepare the filling. Keep the oven on, but increase temperature to 400° F.

In a large bowl, toss the blueberries, sugar, lemon juice, lemon zest, cinnamon, all spice, flour and cornstarch. Set aside.

In a separate bowl make the crumble topping. Whisk together flour, oats, brown sugar, sugar and cinnamon. Add butter and use a pastry cutter or your hands to mix butter into the dry ingredients until the mixture is crumbly.

Transfer berry mixture into the crust and leave any excess juices in the bowl. Sprinkle crumble topping over the berries and pat down gently.

Place the pie on the middle rack in the oven with a large baking sheet on a lower rack below. Bake at 400° F for 20 minutes, then keeping the pie in the oven decrease the temperature to 375° F for 30 to 40 more minutes. After the first 20 minutes of bake time, check on the pie. If the crust and crumble are golden in color, place aluminum foil over it to prevent burning.

Allow pie to cool for at least 3 hours before cutting and serving. Serve with a scoop of vanilla ice cream. Store covered in the refrigerator for up to 5 days.