In the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
2. Step
Add the cold, cubed butter and pulse 8-10 times until the butter is pea-sized.
3. Step
Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.
4. Step
Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight.
5. Step
Add 3½ cups (350 g) blueberries, sugar, salt, tapioca starch, and lemon juice to large bowl and stir to combine.
6. Step
Remove one dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as needed.
7. Step
Place the rolled out dough in a 9-inch (23-cm) pie dish, trimming any excess dough to fit the dish.
8. Step
Add the blueberry mixture to the pie dish.
9. Step
Preheat oven to 425˚F (220˚C).
10. Step
Remove the other dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as needed.
11. Step
Using a ruler, cut the dough into ½-inch (1-cm) strips.
12. Step
Place a 3-inch (7-cm) round metal cookie cutter in the center of the pie. Arrange the strips of dough around the cookie cutter, working your way around the pie. Trim any excess dough.
13. Step
Remove the cookie cutter, fill in the center with the remaining blueberries, and chill the pie in the refrigerator for 1 hour.
14. Step
Bake for 10-15 minutes, until the top is golden brown.
15. Step
Reduce the oven temperature to 375˚F (190˚F).
16. Step
Continue baking for 40-45 minutes, until the crust is cooked through and the filling is bubbling.
17. Step
Let the pie rest at room temperature for at least one hour.
