If making from scratch, in a mixing bowl, whisk together flour, sugar, and salt.

Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. You can also use a food processor. Just pulse until it resembles coarse crumbs.

Gradually add ice water, mixing just until the dough comes together. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.

Preheat the oven to 375°.

Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges as desired. Use a fork to poke holes over the bottom of the crust.

Line the crust with a piece of parchment paper and fill with pie weights or dry beans. Bake the crust for 15 minutes. Remove the pie weights and cool for 20 minutes.

If using a premade crust, fit it into the pie plate and set aside.

In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt. Stir until evenly coated.

Pour the blueberry filling into the prepared pie crust.

In a medium bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, and lemon zest.

Pour in the melted butter and mix with a fork until crumbs form.

Sprinkle the crumb topping evenly over the blueberry filling.

Preheat oven to 375°F (190°C).

Place the pie on a baking sheet to catch any spills and bake for 45-55 minutes, or until the topping is golden brown and the blueberry filling is bubbling.

If the crust edges brown too quickly, cover them with foil or a pie shield.

Let the pie cool for at least 2 hours before slicing to allow the filling to set.

Optional: Serve with vanilla ice cream for the perfect finishing touch.