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1
In a food processor, pulse the flour with the salt.
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2
Add the butter and pulse until the mixture resembles coarse meal.
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3
With the machine on, add the ice water, 1 tablespoon at a time, and process until the dough just comes together.
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4
On a lightly floured surface, gently knead the dough 3 times.
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5
Pat the dough into a 6-inch disk, wrap in plastic and refrigerate for at least 30 minutes or overnight.
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6
On a lightly floured surface, roll out the dough to a 12-inch round about 1/8-inch thick.
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7
Fit the dough into a 10-inch glass pie plate.
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8
Trim the overhang to 1 inch.
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9
Fold it under and crimp.
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10
Prick the bottom of the pie shell all over with a fork and refrigerate until chilled.
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11
Preheat the oven to 375.
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12
Line the pie shell with foil and fill with dried beans or pie weights.
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13
Bake in the center of the oven for 10 minutes, or until the rim is slightly dry.
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14
Remove the foil and beans and bake for 3 minutes longer, or until the shell is dry but not colored.
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15
Gently deflate any bubbles in the pie shell and let cool on a rack.
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16
Leave the oven on.
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17
In a medium bowl, whisk the sugar with the flour and cinnamon.
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18
Using a pastry blender, 2 table knives or your fingers, blend the butter into the dry ingredients.
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19
Pinch the topping into small crumbs and stir in the pecans.
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20
Spread the pound-cake crumbs in a pie plate and bake for 3 to 4 minutes.
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21
Transfer to a plate to cool.
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22
Sprinkle the crumbs over the bottom of the pie shell.
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23
In a large bowl, toss the blueberries with the sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg and ginger.
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24
Spoon the fruit into the pie shell and bake for about 15 minutes, or until the blueberries swell.
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25
Scatter the topping over the filling, covering it completely.
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26
Set a baking sheet on the bottom rack of the oven to catch any drips.
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27
Bake the pie on the middle rack for about 45 minutes, or until the topping is crisp and golden and the filling is bubbling; cover the rim with strips of foil if it browns too quickly.
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28
Let the pie cool completely on a rack.
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29
Cut into wedges and serve.
