Line a 9-inch pie plate with half the rolled-out Lemon Pastry. If using fresh blueberries, rinse and pick out any stems or bad berries. Drain and pat dry.
Preheat oven to 425. In a large bowl whisk together sugar, flour, salt, cinnamon, lemon juice, and zest. Add blueberries and mix thoroughly to coat.
Fill pie crust with blueberry mixture. Cut remaining pastry into strips; lay half strips across the pie and then interweave the other strips going the other direction. Bake 30–40 minutes, or until crust is golden and berries are bubbling. Serve as is or with vanilla ice cream.