Pour yeast, ½ of the lukewarm milk in a bowl, 1 tablespoon sugar, teaspoon salt. Whisk together and mix in ½ cup of flour. Allow to site for 15 minutes in a warm place until it starts to bubble and foam, then the yeast is activated.
In a bowl, mix together 2 eggs, 5 tablespoons sugar, 5 tablespoons oil. Pour into the yeast mixture and slowly add the remaining flour until it forms a dough ball.
Knead on a floured surface, adding more flour if needed, for about 5 minutes until smooth and elastic. Place back into bowl, cover with cling wrap.
Place in a warm place until it rises, about 1 ½ hours. Punch down dough, gently knead and you are ready to use.
Cut the yeast dough into 2 equal parts. Roll out both dough pieces into a circle, no thinner than ⅛” thin. Press one part of the dough inside a greased 9” pan, with the extra dough hanging over the pie pan. Cut the excess dough 2 inches wider than the edge of the pan.
Place the blueberries inside the pie pan and sprinkle with sugar.
Cut the second piece of dough evenly into strips that are ½” wide. Cover the pie into lattice or criss cross strips. Trim off the excess overhanging dough strips. Fold over the overhanging pastry dough base onto the pie, gently pressing down.
Brush the pie top with egg wash (beating an egg yolk with 1 teaspoon of whipping cream)
Preheat oven to 350°F/180°C and bake for 35-40 minutes, or until pastry is golden brown. Allow too cool before serving.