Adapted from https://natashaskitchen.com/blueberry-pie-recipe/ with happy results. I used this Rolled Pie Crust recipe

Pie crust (follow this recipe to get the top and bottom crusts)
6 cups blueberries, rinsed and well drained, (2 lbs or 32 oz)
1 tsp lemon zest , from 1 lemon
2 Tbsp lemon juice, freshly squeezed
4 1/2 Tbsp all-purpose flour
1/2 cup granulated sugar
1 tsp ground cinnamon

Follow the recipe linked above to create the top and bottom crusts, refrigerating the dough, and pre-baking the bottom crust for 15-16 minutes. The blueberry pie recipe at the top doesn’t pre-bake, but this seems like an important step.

In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.

Use the second ball of dough to roll out a second circle and cut out 10 strips of dough to create a lattice crust over the top: Place 5 strips of dough evenly over the pie, with the longer strips in the center. Fold back every other strip halfway and place a long strip in the center perpendicular to the first 5 strips. Fold the strips back over the new line and fold back the alternate strips. Continue adding and alternating strips, then switch to the other side of the pie and continue until the woven lattice is finished. Pinch the edges to seal then crimp for a fluted pattern.

Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges. Sprinkle on decorative sugar if you have it.

Bake in the center of the oven at 375˚F for 50-60 minutes, or until the crust is golden and blueberry juice is bubbling at the edges.