Roll out the remaining dough to a circle slightly larger than the first one. Use scissors or a knife to trim the edges to fit the dish, leaving about 1 inch of overhang. Crimp the edges to seal the pie and cut a few slits in the top crust for ventilation.
Brush the top crust with the beaten egg mixed with milk (egg wash) for a golden color.
Bake the pie for 40-50 minutes or until the crust is golden brown and the filling bubbles through the slits.
Let the pie cool on a wire rack before serving. Enjoy!
Note: If using frozen blueberries, make sure to thaw them first and drain off any excess liquid. You can also use other types of berries, such as raspberries or blackberries, in this recipe if you like. Just adjust the sugar content accordingly based on their sweetness.