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1
Heat oven to 400F.
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2
Combine 2 cups flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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3
Stir in enough water with fork just until flour is moistened.
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4
Divide dough in half.
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5
Shape each half into ball; flatten slightly.
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6
Wrap 1 dough ball in plastic food wrap; refrigerate.
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7
Roll out remaining dough ball on lightly floured surface into 12-inch circle.
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8
Fold into quarters.
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9
Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides.
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10
Trim crust to 1/2 inch from edge of pan.
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11
Combine sugar, 1/2 cup flour, cinnamon and nutmeg in bowl; mix well.
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12
Gently stir in blueberries.
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13
Spoon blueberry mixture into prepared pie crust.
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14
Roll out refrigerated dough ball on lightly floured surface into 12-inch circle.
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15
Place dough over filling.
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16
Seal, trim and crimp or flute edge.
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17
Cut 8-10 slits in crust.
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18
Cover edge of crust with 2-inch strip of aluminum foil.
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19
Bake 35 minutes; remove foil.
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20
Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
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21
Cool pie 30 minutes; serve warm.
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22
Store refrigerated.
