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One 9-inch Pyrex pie pan or 6 or 8 individual pans.
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Prepare dough: To mix the dough by hand, combine the dry ingredients in a medium mixing bowl and stir well to combine.
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Cut the butter into 1-tablespoon pieces and add to the dry ingredients.
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Toss once or twice to coat the pieces of butter.
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Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.
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Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together.
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Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visable.
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Beat the eggs in a small bowl and pour over the flour and butter mixture.
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Stir in with a fork until the dough begins to hold together but still appears somewhat dry.
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Scatter a teaspoon of flour on the work surface and scrape the dough out onto it.
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Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
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To mix the dough in the food processor, combine the dry ingredients in the work bowl fitted with a metal blade.
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Pulse 3 times at 1-second intervals to mix.
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Cut the butter into 1-tablespoon pieces and add to the work bowl.
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Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal, and no large pieces of butter remain visible, about 15 pulses in all.
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Add the eggs to the work bowl and pulse 10 times or so, until the dough forms a ball.
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Scatter a teaspoon of flour on the work surface and scrape the dough out onto it.
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Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
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Press the dough into two equal-sized disks.
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Sandwich the disks of dough between two pieces of plastic wrap and press them into 6-inch circles.
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Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
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To make the filling, combine 1 cup of the blueberries with the sugar in a non-reactive saucepan.
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Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid -- about 5 minutes.
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Combine the cornstarch and water in a small bowl and whisk the blueberry and sugar mixture into it.
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Return everything to the pan and cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens and becomes clear.
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If it does not become clear, continue to cook over low heat for a few more minutes, until it does.
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Pour into a large bowl and stir in the remaining filling ingredients, except the blueberries, then add the remaining 3 cups blueberries.
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Cool.
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Set a rack at the upper and lower thirds of the oven and preheat to 400 degrees.
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Roll out the bottom crust and arrange in pan, or pans.
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Trim edge even with rim of pan.
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Pour the cooled filling into the bottom crust.
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Roll remaining dough into a rectangle and cut 8 small strips to finish the top of each pie.
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Apply the strips, severing excess dough at edge of pans, 4 in each direction, diagonal to each other.
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If you wish, sprinkle the top of the pie with sugar.
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Place the pie in the oven on the lower rack and reduce the temperature to 375 degrees.
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Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling.
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If the top crust has not colored sufficiently after 30 minutes of baking, move the pie to the upper rack of the oven for the last 10 minutes.
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Cool the pie on a rack.
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Hints:
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Always pass a small bowl of extra whipped cream at the table when serving a dessert with whipped cream.
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Rinse blueberries in a colander, then place on a jelly roll pan covered with paper towels to drain; pick over to remove shriveled berries, leaves and stems.
