Make the dough: combine flour, salt, and 1 tbsp sugar, then cut in cold butter until pea-sized pieces form. Drizzle in ice water until the dough holds together, divide into two disks, wrap, and chill for at least 1 hour.

Roll one disk into a 12-inch circle, fit into a 9-inch pie dish, trim overhang to 1 inch, and refrigerate.

Toss blueberries with ¾ cup sugar, cornstarch, lemon juice, and zest until evenly coated.

Pour filling into chilled crust, dot with butter bits, top with rolled second crust, seal edges, and cut steam vents.

Bake at 400°F for 20 minutes, then reduce to 350°F and bake 30-35 more minutes until juices bubble thickly and crust is golden. Cool completely on a rack.

Slice and serve once the pie is fully cooled to room temperature.