Preheat oven 375 degrees. Line a 9-inch pie pan with one pastry crust. Set aside.
In a large bowl, combine sugar, flour, lemon rind and lemon juice. Add blueberries and gently toss to coat. Spoon blueberry mixture into pastry-lined pie pan and dot with butter. Cut vents in top pastry or do a lattice topping and flute edges. Brush top with milk and sprinkle with sugar.
Bake at 375 degrees for 45-55 minutes, until filling gently bubbles around the edges. To prevent crust over-browning, you may loosely cover edge with foil. Remove from oven and allow to cool at least 30 minutes before cutting and serving. Enjoy!