Preheat oven to 400 degrees Fahrenheit.

Grease a 9-inch pie pan with butter, then remove the crust from the package and roll out with a rolling pin. Place one crust on the bottom of the pie plate, lightly pressing it into place. Leave the excess crust hanging over the edge of the pan.

Roll out the other crust with a rolling pin. Then, cut ½ inch strips from the pie crust to fit over the top of the pie and set them aside.

In a large bowl, stir together the blueberries, sugar, cornstarch, cinnamon, and lemon juice. Pour the blueberry mixture into the prepared crust.

Scoop and spread the cream cheese over the top of the blueberries.

Arrange the pie crust strips over the top of the pie, placing one line of strips horizontally. Then, weave the remaining strips through the horizontal strips to make a lattice pattern. Trim off the excess ends of each strip, then fold the extra crust from the bottom over the lattice pieces. Seal with a fork or press the crusts together with your fingers.

Create an egg wash by beating one egg together with a teaspoon of milk.

Brush the egg wash over the top of the crust, then sprinkle brown sugar all over it.

Place the pie on the lowest oven rack and bake at 400 degrees for 35 minutes. Then, move the pie to the middle of the oven and continue baking for another 10 minutes.

Allow the pie to cool completely before slicing and serving.