Lay first pie crust in pie plate. In a large bowl, mix together, blueberries, sugar, flour, lemon zest and juice, and Chambord liquor. Pour mixture into pie plate.
Gently place second pie crust on top. Use your fingers or fork to press the edges together.
Brush top and edges with egg wash. Cut slits for steam to exit. Sprinkle with sugar.
Bake for 45 minutes, or until crust is browned and blueberries are bubbling. Cool to room temperature. Serve with your favorite whipped cream or ice cream!