Dough: In a food processor, process flour, butter, sugar and salt until the fat is the size of a small pea. At this point slowly drizzle in the cold water until the dough moistens up. Next, sprinkle on some flour to a cutting board or clean surface and place the pie dough on the floured surface. Form, do not over work, two dough balls from the pie dough. Once formed, roll out the dough balls until they are large enough to fill up a 9" pie tin. Stack the dough in between parchment paper on a sheet tray and chill.
Lay down one of the rolled out dough balls into the pie tin and set the other aside.
Filling: In a large bowl mix together blueberries, lemon juice, cinnamon, sugar, and flour until thoroughly combined. Once mixed place in the pie tin with the dough in it. Cover the pie with the other rolled out dough ball and trip around off any access dough. Crinkle the edges or press with a fork.
Brush the top of the pie with melted butter and evenly sprinkle on the turbinado sugar.
To Bake: Bake at 375° for 35-40 minutes or until the pie is browned on top and firm. Once cooked, remove from the heat and let cool completely on a rack.
Serve with ice cream, whipped cream and mint.