To make the crust, mix the flour and salt and then cut in the cold butter. Use a pastry cutter or a pair of butter knives to chop the cold butter into pea-sized pieces.

Add water, a bit at a time, and mix until the dough just comes together.

Divide the dough into two halves and refrigerate until needed.

Mix the pie filling ingredients together in a bowl and set aside.

Roll out the pie crust and line the bottom of a cast iron pie pan with one circle.

Pour the blueberry pie filling into the prepared crust.

Add the top crust, and use a pastry brush to apply a thin coat of milk to the top crust. Slit the pie crust with a sharp knife to vent.

Bake at 425 for 30 to 40 minutes, and then turn the oven down to 350 for the final 30 minutes of bake time. The pie is done when the filling boils through the slits in the top crust and the pie crust is browned.