Once the dough is chilled, sprinkle some flour on your work surface and a little on the dough. Roll out the dough large enough to cover the bottom and sides of the pie pan. Use a rolling pin to press along the edge of the pan to trim the dough. Save the dough scraps.

Prick the dough with a fork to prevent it from puffing up while baking. Place a small weight in the center while baking. (You can use a metal ring or pie weights.)
Preheat the oven to 375°F (190°C) and bake the crust for 15 minutes. Let cool.

BLUEBERRY FILLING
In a bowl, mix the blueberries with the brandy.
In another bowl, mix the flour with the brown and white sugars. Add the cinnamon and lemon zest if you like.

Add half of the flour mixture to the blueberries and mix. Sprinkle the other half over the bottom of the baked crust.
Spread the blueberry mixture evenly over the crust.

Use a small cookie cutter to cut circles from the leftover dough and place them on top of the blueberries.
Bake the pie for 60 to 70 minutes, until the blueberries have released their juices and are bubbling. Remove from the oven and let cool.

PIE GLAZE
In a small saucepan, mix the water and sugar and bring to a boil. Let it reduce to form a syrup. Brush the syrup over the entire pie with a pastry brush.
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