Step 1

Heat oven to 400°F.

Step 2

Combine 2 cups flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Step 3

Divide dough in half. Shape each half into ball; flatten slightly. Wrap 1 dough ball in plastic food wrap; refrigerate. Roll out remaining dough ball on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.

Step 4

Combine sugar, 1/2 cup flour, lemon zest, cinnamon and nutmeg in bowl; mix well. Gently stir in blueberries. Spoon blueberry mixture into prepared pie crust.

Step 5

Roll out refrigerated dough ball on lightly floured surface into 12-inch circle. Place dough over filling. Seal, trim and crimp or flute edge. Cut 8-10 slits in crust. Cover edge of crust with 2-inch strip of aluminum foil.

Step 6

Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.

Step 7

Cool pie at least 1 hour; serve warm. Store refrigerated.