From experience, I have found that working with pie dough by hand is the best. The saying clean hands are the best kitchen tool could not be any truer!
Mix your dry ingredients in a large bowl using a whisk, and then add the butter. The cold chunks of butter should be mixed into the flour using a pastry wheel, or your clean hands. You want the flour to go from looking like little peas to breadcrumbs.
Slowly add the water in to make a dough consistency. You may want to use your hands, or a spatula to work the dough into a large ball.
Once mixed, separate the dough into two balls, and place them between wax paper to make two even discs. Refrigerate them for one hour to make rolling out the dough as easy as “pie”.
Once you are ready to roll out the crust, preheat the oven to 400 degrees Fahrenheit.
On a well-floured surface, roll out one ball of pie crust dough using a floured rolling pin. This ball should be rolled out to be about 12 inches in diameter. You want to be able to have a little overlap since most pie dishes are 9 inches.
Roll out the second ball to 1/8″ thickness. Use a pastry wheel to cut the dough into 3/4 strips.
Fill pie crust with blueberry filling.