Making the pie crust

• In a high speed blender or food processor, add your flour, powdered sugar, salt, and chopped butter. Blend well, until the butter has been broken up into tiny pieces.
• Slowly add the iced water in, 3 tablespoons at a time. Mix after each time. Once large clumps appear, stop adding water.
• Lightly flour a flat surface. Transfer the dough onto it. Gently press and knead the dough, until the butter is no longer clumpy and the dough is smooth. Form into a ball and divide it into two pieces. Gently flatten it out until an inch in thickness. Wrap the dough and refrigerate it for an hour.
• When ready to make the pie, roll out the dough and evenly, and place one of the balls of dough into the 8-inch pie pan. With the second piece of flattened dough, cut thin lines, and set aside.
• In a large mixing bowl, mix the sugar with cornstarch until combined. Add the blueberries and pour the lemon juice on top. Mix well, until fully incorporated.
• Preheat the oven to 180C/350F.
• Pour the blueberry pie filling into the pie crust, ensuring none of the juice touches the sides. With the strips of dough, place in a criss-cross shape over the top of the entire pie. If desired, brush the tops of it with melted butter, or milk.
• Bake the pie for 50-60 minutes, until golden on top. Remove from the oven and let sit for 10 minutes, before slicing and serving.