Dough. Prepare the Pie Dough as directed.
Roll the larger half of the dough out so that it is a circle (or circle-ish), approximately 12 inches in diameter. The dough should be rolled out enough to go up the sides of the pie plate with at least an inch overhanging. (If the dough cracks when you first start rolling, let it sit on the counter for a couple minutes. It just means the dough is too cold.)
To transport the pie dough into the pie plate, gently fold the dough in half, and again into quarters, being careful not to press down. Lift the dough up and place the pointed corner into the center of the pie plate. Unfold the dough. (Alternatively, roll the dough onto the rolling pin and unroll it over the pie plate.) Press the dough into the pie plate to make sure there are no air pockets between the dough and the pie plate. If the dough overhangs by more than a couple of inches, use scissors to trim it. Use the trimmings to fill in any shorter spots. Place the pie plate in the refrigerator for at least 30 minutes.
Blueberry Filling. Rinse the blueberries and allow them to drain well, patting them dry with a paper towel. Pour them into a large mixing bowl. In a small bowl, mix together the cornstarch, cinnamon, ground cloves, salt and sugar. Pour the dry ingredients over the blueberries and toss.
Line a baking sheet with aluminum foil and place in oven. Preheat the oven to 400° F.
Remove the remaining pie dough from the refrigerator and roll it out into a 12 inch diameter circle. Remove the pie dish from the refrigerator and fill it with the blueberry filling. Place the rolled out top dough over the pie, tucking the overhang between the bottom pie dough and the pie dish. There should be approximately ½ an inch of dough above the pie plate. Use a fork to press down a decorative pattern or crimp the dough using the index finger of your non-dominant hand to push into the dough between the index finger and thumb of your dominant hand. (Alternatively, you can make a Lattice Top once the dough is rolled out to a 12 inch diameter circle.) Place the pie in the freezer for 10-15 minutes or the refrigerator for 30 minutes.
Prepare egg wash by mixing together an egg with 1 tsp. of water. Once the dough is cold, you can "clean up" any crimping. Use a paring knife to make decorative cuts into the top pie dough (unless you made a Lattice Top). Using a pastry brush, apply a thin layer of egg wash. Sprinkle coarse or granulated sugar on top. Remove baking sheet from oven and place pie plate on it. Return to oven and bake for 20 minutes.
After 20 minutes, reduce heat to 375° F and continue to bake for 75-90 minutes, checking the pie after 60 minutes. Rotate the pie in the oven. If the top is browning too much on top, cover that part loosely with foil. The pie is done when the top is nicely browned and the fruit is bubbling up throughout the pie. Allow to cool completely before cutting.