Take your first sheet of pie crust and place it into a 9-inch pie plate. Make sure to press the crust into the pan so that it is even and flat. Trim edges where necessary.
Wash blueberries. Add blueberries and sugar to a bowl. Stir to coat the blueberries in sugar.
To bowl, add corn starch, cinnamon, lime juice, and vanilla. Mix well.
Add blueberries to the pie crust.
Cut the second sheet of pie crust into strips about ¼-½ inch in width.
Place strips vertically on top of the blueberries spread out with about ¼-½ inch between them
Fold the center strip up and place a strip horizontally in the middle of the pie. Fold first strip back over the new strip. Do this for ever other vertical strip alternating between, over, under, over, etc.
Repeat until whole pie has lattice top. Pinch edges together and trim where needed.
If doing an egg wash, beat an egg and brush the beaten egg on top of the crust. This helps the crust have the shiny appearance.
Bake pie for 50-60 minutes or until crust is golden brown and pie filling seems to be bubbling/oozing. If your edges are browning too quickly, you can cover with some tin foil.
Allow pie to cool for 15 minutes or more before serving.
Notes
If you end up with more blueberries than you can fit in the pie. Place them in a small sauce pan and heat on medium low heat. You will be able to make a blueberry topping that you can use on ice cream, pancakes, or anything you want!