On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to the refrigerator to chill for about 30 minutes.
Preheat oven to 425 degrees F. Whisk together the egg and the milk to make the egg wash, and set aside. Combine the blueberries, lemon juice, sugar, flour, cinnamon, and nutmeg, and turn into the chilled bottom crust. Dot with the butter.
Roll out the remaining pie crust dough to the same size and thickness. Brush the rim of the pie crust with the egg wash, place the other pie crust on top, and with scissors or a knife, trim to 1/2-inch over the edge of the pan, and crimp the edges with a fork or your fingers. Tuck the crust under the edge of the pie pan to prevent the juices from spilling. With a small paring knife pierce the top crust in a decorative pattern. Transfer the pie to the refrigerator to chill until firm, about 15 minutes.
Brush with the egg wash glaze, and sprinkle with the tablespoon of sugar. Bake in the heated oven for 20 minutes. Reduce heat to 350 degrees F, and continue baking 30 to 40 minutes until golden brown.
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