For the Crust:

Whisk together flour, salt and sugar. Cut butter into small cubes and add to flour. Use a pastry cutter or your fingers to smash each individual piece of butter until you have pea size crumbs.

Pour water over flour and butter mixture. Use a spatula to bring it together. Dump on counter and work into a single mass. Divide in half.

I shape mine to be rectangular before chilling. Aids in the rolling out process later. Chill for one to two hours. (I chilled mine overnight and it made no difference.)

Blueberry Filling:

Preheat oven to 375 degrees. Combine all filling ingredients and toss until blueberries are well coated.

Flour your surface and dough. Roll out dough to be slightly larger than your quarter sheet pan. Transfer dough to pan, letting dough drape over the edges slightly.

Pour blueberry mixture on top of dough and spread evenly. Drape the remaining rolled out dough on top. Crimp edges all around. Use a fork to prick the top crust all over.

Brush with an egg wash.

Bake for 40-50 minutes or until crust is golden and filling is bubbling.

Let cool, glaze and enjoy!