Pie Crust: In large bowl, whisk flour with salt until combined. Cut in butter using pastry blender or your fingertips until mixture resembles coarse meal. Stir 1/4 cup (60 mL) water into flour mixture until dough comes together.

Flatten into large disk; wrap in plastic wrap and refrigerate for at least 1 hour before rolling. On lightly floured surface, roll out pastry; fit into 9-inch (23 cm) pie plate. Flute edges in decorative pattern or press tines of fork along pastry edge for decorative effect. Refrigerate for 15 minutes.

Using fork, prick bottom of pie shell all over; line shell with foil and fill with pie weights or dried beans.

Bake in 400ºF (200ºC) for 15 minutes; remove foil and pie weights. Bake for 5 to 10 minutes or until pastry is lightly golden and crisp. Let cool completely.

Blueberry Meringue Pie: Preheat oven to 400°F (200°C). Place prepared crust on parchment paper–lined baking sheet. Scrape blueberry pie filling into prepared crust; smooth top. Bake for 30 to 40 minutes or until filling is bubbling.

Meanwhile, using electric mixer, beat egg whites at low speed until starting to foam. Increase speed to high; add salt and cream of tartar. Gradually add sugar, beating until stiff peaks form.

Position rack in middle of oven; preheat broiler. Using back of spoon or spatula, spread meringue over hot filling, ensuring meringue is touching pie crust edges all around to prevent shrinking. Swirl top attractively.

Broil for 1 to 2 minutes or until meringue is golden. Let cool completely on rack in draft-free area until filling is set. (Serve same day as baked for best results.)