Stir together the flour, sugar and salt in the mixing bowl of your stand mixer. Add the butter and toss with a fork to coat the flour mixture. Then using your stand mixer fitted with the paddle attachment, on medium-low speed mix the dough until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix on low speed until the dough pulls together.
Transfer the dough to a work surface, pat into a ball then halve and flatten. Lightly flour the work surface and roll out the two halves into a round 30 cm in diameter and about ⅛ inch (3mm) thick. Using the first half line the dough into a 23 cm pie dish with a ½ inch (12mm) overhang without stretching. Refrigerate the second half with the pie base until ready to place over the pie filling. Tip: You can also roll out the pie dough between two sheets of baking paper to avoid the dough from pulling apart and sticking to the bench.
Place the frozen blueberries In a large bowl and sprinkle with lemon juice, toss to distribute evenly. In a small bowl, stir together the sugar, cornstarch, salt and cinnamon. Sprinkle the sugar mixture over the blueberries, once again tossing to distribute evenly. Immediately transfer to the dough-lined pan and add the small pieces of butter.
Using a cookie cutter or small sharp knife, cut 4x 2 inch holes/or star shapes around the centre of the pie top to allow steam to escape during baking. Place the cut out shapes on the pie top for decoration or simply discard. Carefully position the pie dough round over the top of the blueberry filling. Fold the edge of the top pie dough round under the edge of the pie base to seal the edge.
Bake the pie until the crust is golden and the filling is thick and bubbling, approximately 50-60 minutes. Transfer to a wire rack to allow it to completely cool and set. Then serve reheated or cold as desired with ice cream. If reheating, set the oven to 180°C and reheat for 10 minutes or place in the microwave for 30-45 seconds on high.