Heat oven to 400°F Combine 2 cups flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.

Combine sugar, 2 tablespoons flour, nutmeg and cinnamon; mix well. Stir in blueberries. Spoon blueberry mixture into prepared pie crust.

Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Cut out decorative shapes in dough using a small cookie cutter. Place dough over filling. Seal, trim and crimp or flute edge. Cover edge of crust with 2-inch strip of aluminum foil so it don't burn.

Bake for 35 minutes; remove aluminum foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through cut-outs in crust.

Cool pie 30 minutes; serve warm. Store refrigerated.

TIP::: If fresh blueberries are unavailable, substitute frozen blueberries and increase baking time by 15 minutes.