Preheat oven to 425°F.

Add drops of lemon juice to water. Mix flour with salt.

Cut butter into flour mixture with a pastry blender, large fork or two knives. Work butter into flour until walnut size chunks remain. Sprinkle the ice cold water lightly and evenly over the flour.

Divide the remaining dampened flour into two halves, then press the particles of each half together. Roll each half into a circle 9 to 10-inches in diameter. Line the pie pan loosely with one of the circles (do not press in).

For filling, combine sugar with the 2 tablespoons of flour and sprinkle evenly over bottom pie crust in pan.

Add about half of the blueberries, then alternate layers of the sugar-flour mixture and fruit.

Brush the edge of the lower crust with water and place the upper crust over the filling. Press the edge of the upper crust firmly onto the lower crust and trim off the extra pastry using a sharp paring knife. Use the knife to cut a vent hole in the center and slits in the top crust to allow steam to escape.

Bake in preheated 425°F oven for about 20 minutes, then reduce heat to 350°F and continue to bake until fruit is tender (about 20 more minutes). If the edges of the pie are browning too quickly, shield them with aluminum foil or a pie shield.

Serve warm or cold with frozen vanilla yogurt, Cool Whip or ice cream.

Submitted by: CM