To make the crust: Make one recipe of Flaky Pie Crust.
Make the filling: In a medium size bowl, mix together blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon and nutmeg.
To assemble: Heat oven to 425°F. Unwrap 1 pie crust disc. On a lightly floured surface, roll to roughly 12 inches in diameter. Lightly spray a 9 inch deep dish pie pan with cooking spray. Fit crust into pan pressing firmly onto bottom and sides, leaving 1 ½ inch overhang.
Pour blueberry filling evenly into bottom crust. Dot all over the top with cubed butter.
Roll out remaining crust on same lightly floured surface into roughly an 11 inch round. Use a pizza wheel to cut into 10-12 (½ inch) strips. Lay strips on top of blueberry filling according to length leaving even spacing between each strip.
Weave alternating strips into a lattice pattern.Trim excess dough around edge evenly. Fold remaining crust under and tuck.
Crimp the edge using the finger pinch method. Brush all over with heavy cream and sprinkle with turbinado sugar.
Cover edges with 2-3-inch strip of foil to prevent excessive browning. Bake for 30-35 minutes then remove foil. Continue to bake for another 10-15 minutes or just until crust is golden brown.
Cool on cooling rack at least 4 hours. Slice and serve with vanilla ice cream.