Blueberry Pie

In a medium bowl, combine the flour and salt and stir to mix evenly. Pour in the oil and use 2 butter knives to cut the oil and dry ingredients together, using cutting motions until large crumbles appear. Add the milk and use a fork to blend the ingredients until all the flour is incorporated and a consistent dough forms.
Roll the dough into a ball. It’s ok if the dough feels a little oily. Let the dough rest, wrapped in plastic, in the refrigerator for at least 30 minutes and up to 1 day before rolling it out.

Preheat the oven to 350°F (180°C).
In a medium bowl, toss together the blueberries, granulated sugar, brown sugar, lemon juice, flour, cinnamon, and nutmeg.
To make a traditional crust, simply cut off a third of the dough and roll it out on a well-floured surface to use as a top crust, then roll out the remaining two-thirds to use as the bottom. Press the bottom crust evenly into the pan, and pour the blueberry filling into the crust. Lay the top crust over, crimp the edges with a fork to seal, and trim any overhanging excess dough from the edge. Slice a few slits in the top. Alternatively, you could create a lattice crust as shown in the photo.
To make a foldover crust, on a well-floured surface, roll out your entire pie dough into an extra-large circle at least 16 inches (41 cm) in diameter. Center the crust over a 9-inch (23-cm) pie plate and press the center of the crust evenly into the pan. Pour the blueberry filling into the crust. Gently fold the rest of the crust toward the center, overlapping as necessary to completely cover the fruit. Slice three vertical cuts about 2-inches (5-cm) long across the center of the top of the pie.
Dot the top of the pie crust with the butter and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, 60 to 90 minutes. Let cool for at least 30 minutes but preferably several hours before slicing.