1 cup minus 1 tablespoon granulated sugar, divided
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 cups (about 24 ounces) wild blueberries (or cultivated berries if wild are not within reach)
1 batch Cape Cod Double-Crust Pie Dough (see recipe below)
2 tablespoons fresh lemon juice
2 tablespoons butter, cut into small pieces
1 tablespoon whole milk
Vanilla ice cream, for serving
CAPE COD DOUBLE-CRUST PIE DOUGH:
2 1/2 cups all-purpose flour
1 teaspoon granulated sugar
1 teaspoon salt
1 cup (2 sticks) butter, cold, cut into thin slices
1/3 cup ice-cold water