In a medium bowl or the bowl of a food processor, whisk or pulse flour, Sugar In The Raw®, and salt to combine. Add butter and knead in with your fingers or pulse until the butter is in tiny pieces, about the size of small peas. Add 6 tablespoons ice water and stir or pulse just until the dough starts to come together in a shaggy ball. Transfer to a lightly floured work surface and knead briefly, just enough to bring the dough together. Divide the dough in half, shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate at least 1 hour or up to overnight.
Preheat the oven to 400℉. Remove one round of pie dough from the refrigerator and place on a lightly floured work surface. Roll out into a ⅛” thick round (if the dough cracks when you start to roll it, let it warm up for 5 minutes and try again), rotating and lifting the dough constantly to make sure it isn’t sticking. Roll the dough loosely around the rolling pin and transfer to a 9” pie pan, pressing it into the corners. Trim off all but ¾” of overhang from the crust, and crimp the edge. Place the shaped crust back in the refrigerator while you prepare the filling and top crust.
For the filling, in a large bowl toss together blueberries, Sugar In The Raw®, cornstarch, and lemon zest and juice. Set aside.
For the top crust, roll out the dough as in step 2 and use a cookie cutter in the shape of your choice to cut out pieces of dough.
Fill the pie crust with the berry mixture, then sprinkle with the butter cubes. Top the pie with the cut-out pieces of dough, overlapping them slightly to create a shingle effect. Brush the crust with egg yolk and sprinkle with Sugar In The Raw®. Bake until golden brown, about 75 minutes, tenting the pie with foil part way through baking if necessary to prevent overbrowning. Allow the pie to cool for 15 minutes before serving.