In a large bowl, combine the flour, salt, and sugar. Add butter pieces and stir to coat butter in flour.
With a pastry blender (see note) or fork, cut in the butter until pieces are pea-sized and smaller. Work quickly so that butter is still cold.
In a medium bowl, combine water, vinegar, and ice. Add 2 tablespoons of this mixture to the flour/butter mixture. Mix to incorporate with a bowl scraper (see note).
Continue adding liquid 1-2 tablespoons at a time, incorporating with the bowl scraper until the dough comes together into a ball (there still may be a few dry spots). I used 10 tablespoons liquid total--you may need a little more or less.
Bring the dough together into a ball, kneading slightly, if necessary. Try to work quickly so as to not melt the butter with your hands. Be sure not to overwork the dough.
Cut the dough ball in half, and shape each half into a disc. Wrap each disc in plastic wrap and chill until firm, at least one hour (overnight is even better)!
For Filling:
In a large bowl, combine fruit, lemon juice, and lemon zest.
In a small bowl, combine sugars, cornstarch, allspice, cloves, and salt. Stir to combine.
Sprinkle sugar mixture over fruit mixture and gently toss to combine.
Assembly/Finishing/Baking:
Remove half the crust dough from the refrigerator. Allow to set at room temperature for a few minutes if too difficult to work with, but try to keep dough as cold as possible. Return the dough to the refrigerator to chill periodically if it gets too soft.
Roll dough out to line a 9" pie pan. Once the pan is lined with the crust, fill the crust with the prepared fruit mixture.
Remove the second half of the crust dough from the refrigerator and roll out to form a full top crust or lattice. Place on top of the pie and crimp the edges as desired. Place the pie in the refrigerator to chill for 15-20 minutes to set the crust.
If you want to make the small rosettes for the top of the pie, take a small amount of crust dough and work in the blueberry powder until it is the desired color (I used a few tablespoons; see note). Chill dough until it is firm enough to work with, then roll out/cut/shape the dough as desired for garnish.
Preheat oven to 425F. Position one oven rack near the bottom of the oven, and a second in the center. Place a large baking sheet on the bottom rack to preheat along with the oven.
After the pie has chilled, place the pie on the preheated baking sheet (see note) and bake 20-25 minutes, or until the crust is beginning to brown.
Reduce oven temperature to 375F and continue baking 30-35 minutes, or until the juices in the pie are bubbling throughout. The crust should be a deep golden brown. If the crust is getting too dark, you can tent the pie with foil to keep it from browning further.
After the pie is baked, allow the pie to cool completely on a wire rack, 2-3 hours. Pie can be served warm or at room temperature, and is fabulous topped with vanilla ice cream!Enjoy!
Notes
Note on blueberry powder: For blueberry powder, you can either buy freeze-dried blueberries (like these [here]) and grind them into a powder in a food processor, or you can buy already-ground blueberry powder. I prefer to buy the powder, since it is ground quite fine, and any humidity in your kitchen really makes processing the blueberries difficult. If you'd like to buy blueberry powder, I get mine [here].Note on pastry blender: A pastry blender isn't necessary to cut in the butter, but it certainly is easier and more efficient with one. If you'd like to add a pastry blender to your kitchen, you can find one [here].Note on using bowl scraper: You don't have to have a bowl scraper to work the dough together, but it's flexible shape makes the job much easier, and keeps your hands from melting the butter in the dough. They're easy to store and easy on the wallet! If you'd like to buy one for yourself, you can find one [here].Note on blueberry crust garnish: This method of coloring the dough looks pretty, but essentially destroys the beautiful specks of butter that you had in the crust. This is fine for a small garnish (since you don't really want flaky rosettes, anyway), but you definitely wouldn't want to use this method for the entire pie crust.Note on baking on preheated baking sheet: Taking this step helps to ensure that your filling isn't too watery/bottom crust soggy after your pie is done!