Add to your food processor to make a double crust: 2 cup flour, 1 teaspoon salt, 12 Tablespoons butter, 1/4 cup sugar. Blend 'til mixed well, add 1 egg yolk and blend more. Add cold water and blend until it forms a ball. If it feels dry, add a bit more water. If it feels too wet, add a bit more flour.

Split dough in half and roll each out into a big circle onto a lightly floured countertop. Form one into the bottom of a pie plate, trim the sides, prick the bottom with a fork, and bake for 15 minutes at 300*. Cool.

Make the filling — stir these ingredients together in a big bowl: 1 cup sugar, 1/4 cup flour, lemon peel, and a dash of salt. Add about blueberries and toss to coat.

Once the bottom crust cools a little, spoon in the blueberry mixture.

Squeeze about 1 teaspoon lemon juice over the top.

Cut up about 2 teaspoons butter into little pieces and drop them around the top.

Cover the pie with the other pie crust, pinch edges, trim sides, and make fun designs, whatever you'd like! (Mine never ends up real pretty and I end up patching pieces to cover holes…I never said I was a Martha!)  UPDATE:  My girlfriend gave me a great tip:  Instead of trying to make the pie edges all pretty, just tuck them under and bake normally – everyone loves extra pieces of crust!  It's so much prettier this way, for me anyway!  If you really want to get fancy, you could make a lattice crust like the picture above.  I've learned that it's not as tricky as it looks, there are lots of videos online to show you how to do it.

Cover loosely with foil, bake at 375* for 20 minutes. Uncover and bake another 20-25 minutes or until crust is golden brown.  If the edges start to get too brown, cover them with one of these -- I love those things!

Let cool before cutting, if you can…