Best Blueberry Pie

To prepare crust, place flour, sugar, and salt into food processor (or large bowl). Pulse to mix well. Add cold butter in small pieces. Pulse or combine with a pastry blender until mixture looks like coarse meal (or pieces about the sizes of peas). Add ice water, 1 tablespoon at a time, and pulse (or stir with a fork) until mixture forms a ball. Remove dough, and shape into two discs, one slightly larger than the other. Set back in the bowl and cover with a damp towel. Chill.

While dough is chilling, preheat oven to 400°F and prepare filling.

Pick through blueberries, removing any stems and green berries. Combine berries with sugar, cornstarch, lemon juice, and salt. Mix well.

Working on a floured board, roll out larger dough disc to a 11-inch circle. Set into pie plate and fill with berry mixture. Roll out smaller dough disc to a 10-inch circle and cut into strips. Weave strips over berries and crimp edges, sealing together.

Place pie on a baking sheet to catch juices that may run over. Bake pie 45-55 minutes or until juices are bubbly and crust is browned. Remove from oven and let stand at least 10 minutes before cutting.