PASTRY: In a large bowl, combine flour, salt and sugar. Cut in shortening with a pastry blender or fork until it resembles coarse meal. Add cold water, stir to combine. With floured hands, divide dough in half and shape into 2 disks.
On a well floured surface, roll out one dough disk to fit the bottom and up the sides of a 9-inch pie plate. Fold dough in half and then into a quarter to make it easier to transfer dough to the pie plate. Unfold and arrange to fit plate. Take a fork and pierce holes in the bottom and sides to prevent bubbling.
FILLING: Place the blueberries in a large bowl, sprinkle with the lemon juice; gently toss to coat. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and gently toss to combine. Pour the berry mixture into the crust, and dot with butter.
Roll out second dough disk to cover the top. Cut away excess dough, seal and flute edges. Cut slits on top to allow steam to escape OR cut pastry into strips to make a lattice top.
Refrigerate the pie until the dough is firm, about 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375 degrees.
Bake the pie for about 50 to 60 minutes, until the crust is golden and the filling is thick and bubbling. Transfer to a wire rack, allow to cool completely to set, about 2-3 hours.