Dust your counter and rolling pin with flour to prevent sticking. Roll one disk of dough into a 12-inch circle, starting from the center and working outward, rotating as needed for even thickness.

Gently fit the dough into a 9-inch pie plate, ensuring it isn’t stretched. Let the overhang remain for now. Place the crust in the refrigerator while you prepare the filling.

In a large mixing bowl, combine the sugar, cornstarch, lemon zest, cinnamon, allspice, and salt.

Add the blueberries and toss gently until coated. Spoon the filling into the chilled crust and spread it out evenly.

Chill the filled pie base while you make the lattice top.

Roll the second piece of dough into a similar-sized circle. Slice it into strips about ¾ inch wide using a knife or pastry wheel.

Lay half the strips horizontally over the pie. Fold back every other strip halfway, then place a strip vertically. Return the folded strips over the new one. Repeat with alternating strips to weave a lattice pattern.

Trim any excess dough to about ¾ inch beyond the edge of the pie plate. Fold the bottom and top crusts under together to form a sealed rim. Crimp with fingers or fork to secure.

Dot the exposed filling with butter pieces.

Whisk together the egg yolk and cream to make a rich wash. Brush it over the lattice and crust edge.

Sprinkle the coarse sugar across the top for crunch and sparkle.

Refrigerate the pie for 10 minutes before baking to help maintain shape.

Preheat your oven to 400°F (204°C) with a baking sheet on the lower rack to catch spills.

Place the pie directly on the preheated sheet and bake for 20 minutes.

Reduce the heat to 350°F (177°C) and continue baking for 35–45 minutes, or until the crust is deeply golden and juices are bubbling.

If the crust edge browns too fast, cover it loosely with foil.