In a food processor, combine the flour and salt. Pulse until incorporated. Add the cold butter. Process until the mixture resembles fine crumbs. Add all of the water at once and continue to process. Once the dough pulls away from the sides, it’s ready.
Turn the dough ball out onto a floured surface and shape it into a ball. Cover the dough ball tightly with plastic wrap and chill for 1 hour.
Preheat the oven to 375F. Grease an 8” pie pan with butter and set aside. Unwrap the dough ball and turn it out onto a floured surface. Cut the dough into two equal pieces. Rewrap one half of the dough and return it to the refrigerator. Roll the dough that is still out (it may need to temper for about 5 minutes so it can roll easier) into a circle about 1/8” thick.
Gently lay the dough into the pie pan, making sure to press the dough into the creases of the pan. Trim the dough around the sides so that only ½” of dough hangs over the pan. Use your fingers to crimp the edges. Use a fork to dock the bottom of the dough (this allows steam to escape while baking).
Cut a piece of parchment paper into a circle, just about the size of the entire pie pan. Lay the parchment paper lightly on top of the dough. Add pie weights to the pan (rice, beans, etc. will work). Par-bake the crust for 10 minutes. Remove the pie weights and parchment paper.
Meanwhile, heat a large sauté pan over medium heat. Add the butter and let melt. Add the blueberries. Sauté for a minute. Stir in the brown sugar, corn starch, and salt. Let the mixture come to a bubble.
Simmer for about 5-8 minutes until the liquid from the blueberries has been evaporated and the mixture has thickened. It should be glossy and smooth. You also want to make sure the cornstarch flavor has cooked out.
Pour the blueberry filling into the par-baked pie crust. Take the remaining dough out of the refrigerator and let temper for 5 minutes. Transfer it to a floured surface. Roll the dough out to the same thickness as the first half. Cut the dough into 1” strips (I used a ravioli cutter to get the jagged edges). Create a lattice pattern on top of the pie using the strips of dough. Trim the edges of the strips and press them into the bottom crust. You can also tuck the strips into the filling so they stay put.
Bake the pie for 35-45 minutes in the 375F oven, or until golden brown and crisp. Serve the pie warm with vanilla ice cream.
Other fruits would work here, too. Maybe strawberries, plums, or even apples.