Roll out one chilled pie dough disk on a lightly floured surface until it reaches a 12-inch circle. Fit the dough into a 9-inch pie dish and refrigerate for 30 minutes.

Combine granulated sugar, cornstarch, lemon zest, cinnamon, ground allspice, and fine sea salt in a bowl. Toss in the blueberries gently.

Roll out the second dough disk, cut into strips and weave them over the filling to create a lattice pattern. Seal edges by crimping.

Dot filling with butter. Whisk egg yolk and heavy cream, brush over the lattice, and sprinkle coarse sugar on top.

Preheat oven to 400°F. Bake for 20 minutes, then reduce to 350°F and bake for another 35-45 minutes until golden brown.

Let the pie cool on a wire rack for 2-3 hours to set the filling.