Preheat the oven to 400°F (200°C) and place a sheet pan on a lower rack to catch drips.

Roll out one pie crust and fit into a 9-inch pie dish; trim excess and chill for about 15 minutes.

In a large bowl, combine blueberries, granulated and brown sugars, cornstarch, lemon juice, lemon zest, salt, and cinnamon; toss gently to coat.

Pour the blueberry mixture into the chilled crust and dot the filling evenly with small pieces of butter.

Roll out the second crust and cut into 1-inch strips for a lattice top (or use a whole top crust); brush the edges of the bottom crust with egg wash.

Weave the lattice strips over the filling or place the top crust and cut vents; crimp edges to seal and flute as desired.

Brush the entire top with egg wash and sprinkle a little sugar for sparkle.

Tent the pie with foil for the first 20 minutes to prevent excessive browning.

Bake on the preheated lower rack 45–55 minutes total, removing the foil for the final 20 minutes, until the filling bubbles and the crust is golden.

Cool the pie on a wire rack at least 2 hours to let the filling set before slicing; serve warm or at room temperature.