Preheat the oven to 400 degrees.
Lightly grease a 9-inch pie pan that’s at least 1 ½ inches deep. Roll half of the pie dough out to a 13-inch circle and fit it into the pan. Press the dough evenly into the pan and crimp the edges above the rim.
Refrigerate the crust and the remaining half of the dough. In a large bowl, stir together the blueberries, ½ cup plus 3 tablespoons of the sugar, 6 tablespoons of the flour, lemon juice, lemon zest, and vanilla. Let rest 15 minutes to allow the blueberries to release their juices, then stir again to combine the ingredients.
Line a baking sheet with parchment paper and place the prepared pie pan on the baking sheet. Pour the blueberry filling into the unbaked pie shell.
To create the lattice top, lightly dust a work surface and rolling pin with flour and roll out the other half of the pie dough to a 13-inch circle. Cut it into ½-inch strips. Moisten the edge of the pie, after dipping your fingers in a little bit of water. Lay the 2 longest strips in an X in the center of the pie.
Alternate horizontal and vertical strips, weaving them in an over-under pattern. Use the short strips for the edges. Press the ends of the strips to the edge of the pie and cut with kitchen shears or a knife. Now, crimp the edges to make them look pretty. Dust the top with the cinnamon and remaining sugar for extra bling.*
Cover the edges of the crust with foil and bake for 20 minutes. Remove the foil and bake until the edges begin to brown, about 5 more minutes. Take the pie out of the oven and cool on a cooling rack for a minimum of 4 hours before serving.