1. Prepare the perfect homemade pie crust recipe, wrap it tightly and chill it for 30 minutes. After chilling, divide it in half.
2. Preheat the oven to 375 degrees Fahrenheit.
3. To form the bottom pie crust, on a floured surface, roll out one half of the dough into a circle of approximately 12-inches in diameter. Rolling from the center of the dough towards the edge, turning and flouring the dough as needed to make sure it doesn't stick to the working surface. Carefully ease the crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. Set aside while making the filling.

Make The Blueberry Filling

1. To make the pie filling, in a large bowl, combine the blueberries, sugar, cornstarch, cinnamon, lemon juice, and lemon zest. Gently toss to coat the blueberries evenly with the rest of the ingredients. Pour the blueberry mixture into the prepared pie crust.

To Make the Top Crust

1. On a lightly floured surface, roll out the remaining chilled pie dough into a circle. Roll it from the center towards the edge, turning and flouring the dough as needed to make sure it doesn't stick to the board.
2. With a knife, pastry wheel or pizza cutter, cut the dough into 1/2 to 1-inch wide strips.
3. Lay strips vertically across the top of the pie filling equally spaced from one another. Use the longer strips in the center of the pie and the shorter strips on the ends. Carefully lay strips perpendicular across the top of the other strips of dough. Thread the strips over and under one another, pulling back strips as necessary to weave them. Repeat this process until a lattice pie crust has been formed.
4. Press the edges of the strips into the bottom pie crust edge to seal. Trim off any excess dough. Crimp the edges with a fork, if desired. Gently brush with egg wash (optional) and sprinkle with sparkling sugar (optional). To Make a different design, read below.

Bake

1. Place the pie on a baking sheet pan to catch any juicy drippings and bake in the middle of the oven for 45 to 60 minutes or until the filling is bubbly and the crust is nicely brown. Use a crust guard to protect the edges or lay a piece of aluminum foil on top to prevent the crust from getting too brown. Remove from the oven and allow to cool at room temperature for at least 2 hours so the filling has time to set. Serve.

To Make Any Other Decorative Design

1. After rolling out the top crust, cut slits in the top to form a steam vent or cut decorative cutouts with the help of cookie cutters. Carefully lay the crust on top of the pie filling. Don’t stretch the dough. Cut the excess dough off at the edge of the pie plate. Press the two edges together. Brush the crust with the egg wash and sprinkle with sparkling sugar (optional). You can use the remaining dough scraps to make additional decorations. Simply cut the dough into any shape and use the egg wash to stick the cut-outs onto the crust.