Fit pie crust in a 9 or 10 inch pie pan. Brush the inside of the pie shell with egg wash. Refrigerate the pie shell. Preheat oven to 400F
Cook the blueberries in a wide saute pan with the sugar and lime juice, covered, over medium heat for about 10 minutes or until they release their juices. Drain the blueberries over a large saucepan and boil down the juices until you have about 2 cups. Stir in the cornstarch mixture. Bring to a boil. Remove from heat and let cool. Combine with blueberries.
Put blueberry mixture in the lined pie shell. Bake 90 minutes or until bubbling.
Let cool for 2 hours at room temperature, then refrigerate for 2 hours more before serving.
