Blueberries make a killer pie, but a pie is only as good as the crust. Here are two keys to a great crust: use cold butter and, once the water is added to the mix, handle the dough as little as possible. Avoid the temptation to knead the pie dough. Don’t make it smooth but let it remain a little loose and messy.
(Makes 1 pie)

For the Crust:
2 cups all-purpose flour

1 cup cold butter, cut into 1-inch bits

1 teaspoon salt

1/3 cup cold water

For the Filling:

6 cups (3 pints) blueberries, picked over

1 cup sugar

1/4 cup cornstarch

1/4 cup lemon juice

1.) Preheat oven to 350 and prepare the pastry for the crust. In a food processor, combine flour, butter and salt. Process until mixture resembles coarse crumbs interspersed with pebbles of un-processed butter. Note it is important to leave some of the butter bits about the size of peas; these pieces will make the crust flakier. Transfer the flour and butter mixture to a mixing bowl and splash the cold water on top. Work the water into the flour mixture just until the dough comes together in a shaggy mass. The dough should not look smooth, so do not be tempted to knead or overwork it.
2.) Divide the dough into two pieces. Roll each piece of dough into a 10-inch circle. Trim the edges of the dough and fill as instructed in the pie recipe. Use the remaining piece of dough to top the filling. Put one round of pie dough in a 9-inch pie pan and put the remaining dough in the refrigerator.

3.) Make the filling. In a mixing bowl, toss the blueberries with sugar, cornstarch and lemon juice then transfer the filling to the dough-lined pie pan. Cut the remaining dough into 1-inch strips and lay half of them in stripes across the surface of the pie. Weave the remaining strips with those on the pie to create a lattice top.