For the Easy Pie Crust:

1. Combine flour and salt in a large mixing bowl.
2. Add the butter, and cut together with a pastry cutter, or with two knives or your hands, until the mixture looks crumbly.
3. Stir in the water, 1 tablespoon at a time, until a dough forms. You may not need to use all of the water. Do not overmix.
4. Gently knead into a flat disk. Wrap and refrigerate for at least 30 minutes.

For the Filling:

1. When the dough has properly chilled, place the blueberries in a large mixing bowl.
2. Combine the sugar, cornstarch, lemon juice, cinnamon, and salt in a separate small bowl. Pour mixture over the blueberries and mix gently to combine.

To Assemble and Bake:

1. Set out a 9-inch pie pan.
2. Remove the dough from the fridge and let rest at room temperature for about 5 minutes before rolling out. Divide in half, and roll out one half to about 1/8-inch thick. Measure it to fit the base of the pie pan, being sure there is about 1/2 inch of excess around the edges. Carefully transfer it to the bottom of the pie pan, pressing down gently on the bottom and around the sides. Crimp the overhang with your fingers, and place it back in the refrigerator for 10 minutes.
3. When ready to bake, pour the blueberry mixture into the bottom of the prepared crust. Scatter evenly with the butter cubes.
4. With the other half of the pie dough, roll out and cut your top crust design (solid layer, lattice crust, cut-outs, etc.). Place on top of the filling. Refrigerate for 20 minutes.
5. Preheat the oven to 375°F. If desired, brush the chilled top crust with milk and sprinkle with turbinado sugar. Bake for 50-60 minutes, until golden-brown.
6. Remove from the oven and cool on a wire rack. Let the filling set at room temperature for at least 2 hours before cutting and serving.