PREPARATION: PREHEAT OVEN to 425 F (218 C) and set oven rack at center. Take out a rimmed baking sheet, line with a sheet of parchment paper, and set aside.
MAKE FILLING: In a large bowl, gently stir together until well-mixed the ingredients for the blueberry filling (blueberries, juice, sugar, flour, salt) except for the last 2 tablespoons of pieces of butter. Set aside briefly while you roll out the dough for the bottom crust.
ROLL OUT DOUGH FOR BOTTOM CRUST: On a lightly floured counter, using a floured rolling pin, roll out one piece (half) of the dough--dusted with a bit of flour-- into an 11"-12" circle. Lift and turn the dough once or twice and reflour the counter before rolling again to prevent the dough sticking to the counter. Roll up the circle of dough onto the rolling pin or fold in half and transfer the dough, carefully fitting it into a 9" pie pan. Trim edges, leaving 1/2-inch overhang. TIP: Don't stretch dough (it will shrink when it bakes) but lift and adjust the entire piece of dough to move it to fit.
ADD FILLING TO BOTTOM CRUST: Spoon the reserved blueberry mixture into the the dough-lined pan and smooth top. Dot with the butter. Place in fridge.
ROLL OUT TOP CRUST/ADD TO PIE: Lightly flour the counter and rolling pin again and roll the second piece of dough--lightly dusted with flour-- into an 9"-10" circle, again lifting once or twice and reflouring counter to avoid sticking. Roll it up on the rolling pin. Remove pie from fridge.~Carefully lay the second piece of dough evenly over the top of the pie. With your fingers, fold and press the edge of the bottom crust up and around the edge of the top crust. Crimp or press the edges down with the tines of a dinner fork. CUT VENTS INTO THE TOP CRUST/FREEZE PIE FOR 20 MIN: With a small sharp knife, cut several slits at equal intervals into the top crust to vent the pie--a decorative pattern is fun here: B for Blueberry Pie or G for Gene if the pie is Gene's, etc.~Freeze pie for 20 minutes. This will help prevent the crimping from blurring in the heat of the oven and will give you a flakier pie crust. BAKE PIE/COOL/SERVE: Place pie on the lined baking sheet, sprinkle the top with a teaspoon of granulated sugar, and bake for 15 minutes at 425 F. Reduce heat to 350 F (180 C) and bake another 30-50 minutes or until juice are bubbling through top slits and the crust is browned to your liking. It is hard to over bake a pie but if it's getting too brown and not yet bubbling, cover loosely with foil.~ Remove pie to a rack and let cool at least three hours before cutting and serving. Store at room temperature for 2-3 days or in the fridge for a week. If you must bake ahead and freeze, double wrap in foil when the pie is totally cooled and freeze for no more than 6 months.