Place flour, salt and butter into the bowl of a food processor, or in a bowl and use a pastry cutter and a large bowl.
Pulse/mix ingredients until they resemble a coarse meal.
Drizzle the cold water a Tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.
Place dough on well floured work surface, or place between two sheets of parchment paper and roll out to 1/8th inch thickness. Roll into desired size needed for your recipe. A bottom crust for a 9-inch pie is about 13-inches in diameter.
Place in a pie pan, smooth out the bottom and side then crimp the edges around the rim. Place pie crust in the refrigerator to chill for at least 30 minutes.
Toss the blueberries with flour, sugar, cinnamon and salt to coat. Add the orange zest and juice, toss to combine.
Remove the pie crust from the refrigerator, fill with the blueberry mixture and set aside.
Preheat oven to 350 degrees.
Blend the flour, sugar and butter together with a pastry cutter or fork in a large bowl.
Sprinkle evenly over the blueberry mixture.
Place pie on a parchment or silicone lined baking sheet and bake for 60 to 70 minutes, until filling is bubbling and topping is golden brown. Cover with foil if pie is browning too quickly.
Remove pie from oven and place on a wire rack to cool. Serve with vanilla ice cream or whipped cream.
Use a regular 9-inch pie pan, not deep dish. My new pan is apparently deeper than my old pan and it left a gap at the top.
Pie can be baked 12 hours ahead of time. Let stand at room temperature until ready to serve.
Store leftover pie covered in the refrigerator for up to 3 days.
Pie dough can be made up to 2 days ahead and chilled in the refrigerator until ready to use.
The most important part to remember when making pie crust is to use cold butter and cold water.