Preheat the oven to 400°F. Unroll and stack 2 pie crusts on top of each other on a lightly floured surface. Roll to a 17x12-inch rectangle. Lay the crust into an ungreased 15x10x1-inch pan, and press into the corners. Do not trim pie crust edges.

In a large bowl, mix blueberries, 1/2 cup of the sugar, cornstarch, cinnamon, cloves, and lemon peel until well mixed. Transfer the berries into the pastry-lined pan.

Unroll and stack the remaining 2 pie crusts on a lightly floured surface. Roll to a 17x12-inch rectangle.

To make a lattice top, cut 1/2-inch-wide strips with a pastry cutter, pizza cutter, or knife. Place half of the strips across the pan diagonally. Weave the remaining strips with the first strips to form a lattice.

Trim edges of strips even with the edge of the bottom crust. Roll the pastry up to seal the edges together, forming a rolling. The corners can get skimpy so you may need to add additional pastry and pinch them together. Then flute or crimp the pastry edges. Brush with the beaten egg and sprinkle with an additional 2 teaspoons of sugar if desired.

Bake 35 to 40 minutes or until the crust is deeply golden and the filling is bubbly. Cool completely before cutting into servings; about 1 hour.