Cut butter into thick slices and put in a glass bowl

Measure in flour and salt

Using a pastry cutter, cut butter into flour, forming pea size pieces of butter

Sprinkle half the cold water over the flour mixture and start to mix with hands

Add balance of water, looking for dough to come together, but it will still be dry

If you have a marble counter, you can use counter to complete the dough on the cool surface

Divide the dough and squeeze it into 2 balls, with the warmth of your hands, but do not knead the dough, as you want the butter to remain as pockets to form the delicate crust when you bake it

Form 2 thick discs, and place them each in plastic wrap and put into refrigerator

Allow them to rest in refrigerator for 30 minutes, up to overnight

 

Add blueberries to bowl

Zest lemon over the blueberries

Add 3/4 of the sugar

Add cinnamon and nutmeg

Sprinkle the cornstarch over

Gently toss with a wooden spoon or hands to mix dry ingredients

Pour the juice of one lemon over top

Mix in and set fruit aside

Roll out one disc of pie dough, keeping the dough between 2 sheets of plastic

Place dough into 9 inch pie pan

Add in the blueberry mixture, scraping bowl for all the sugar and juices

Sprinkle top with 1/4 sugar, and dot with pea size pieces of the butter

Roll out next disc of pie dough and cut into strips

Form a pattern over the fruit by alternating a basket design over the pie by going over and under with strips

Re roll scraps as needed and make more strips to complete

Trim any over hang of the strips

Crimp the outside edge of the dough to form slight s shapes, by using your pinching fingers

Brush the top with some cream, or milk, and sprinkle with course sugar

Use a long piece of foil, doubled over to go around the outside of the pie pan to shield the edges

Bake in 400 degree oven, for 60 minutes, turning every 15

When you see the filling bubble, that is the time to remove the foil ring

Give the pie another 2-4 minutes in oven to ensure the outside ring is browned evenly

Pie may drip, so be sure to have a piece of foil on second shelf

When pie is golden brown, remove from oven and allow to cool