*look at all that beautiful crust overhand, ah yea……It makes me so proud!*
In a large bowl, toss together blueberries, sugar, cornstarch, cinnamon, and lemon juice until well combined. Pour mixture into pie plate, piling in center.
On a lightly floured surface, roll out remaining disk of dough. Then place on top of pie filling and trim dough to a 1″ overhang. Fold edges over and crimp with a fork.
In a small bowl, whisk together egg yolk and cream for egg wash. Brush on top of dough and edge of pie shell. Generously sprinkle with sanding sugar.
Refrigerate or freeze entire pie for 30 minutes.
Transfer pie plate to a parchment lined rimmed baking sheet and bake until crust begin to brown, about 20 minutes.
Reduce heat to 350 F and continue baking until crust is deep brown and juices bubble, about 55 minutes. (If crust browns too quickly, then tent the pie with foil or cover edges with foil or use one of these cool pie crust shields, found here).
Transfer to a wire rack and let cool at least 3 hours.