Adjust your oven rack to the middle or center position, placing a jelly roll pan or baking sheet on top of the rack. Preheat the oven to 425ºF.
Roll out the pie crust and place it into a 9-inch pie plate. Trim off any excess pie crust, then fold under, and crimp as desired. Brush the pie crust edge, sides, and bottom with the egg wash. If desired, sprinkle the edges with some Domino® Golden Sugar.
Using a spoon, transfer the chilled blueberry filling into the pie crust. Top with the brown sugar crumble.
Place the pie onto the preheated jelly roll pan or baking sheet and bake for 15 minutes at 425ºF.
Leaving the pie in the oven, reduce the oven temperature to 375ºF and bake for an additional 30-40 minutes. With 15-20 minutes left of baking, you can choose to cover the top of the pie with a sheet of aluminum foil to prevent the crust and crumble from over-browning.
Remove the pie from the oven and allow it to cool on a wire rack completely for 3 hours before serving. To allow the pie filling to set even further, you can place the pie in the fridge after cooling to chill for an additional 1-2 hours or overnight.