In a food processor fitted with a metal blade, pulse 3/4 cup flour, 1/4 teaspoon salt, and 1 teaspoon sugar with the butter until mixture resembles coarse cornmeal. Add 3 tablespoons cold water and pulse until dough just comes together. Quickly shape the dough into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.
Preheat oven to 450°. In a large bowl, combine blueberries with the remaining 1/3 cup flour, 1/4 teaspoon salt, 3/4 cup sugar, and the lemon juice and cinnamon. Pour into a 1 1/2- to 2 1/2-quart soufflé dish.
Unwrap chilled dough on a floured surface and roll to a 1/8-inch thickness. Cut dough into 1/2-inch-thick strips, then arrange over blueberries in a lattice pattern (see "Weave a Lattice Crust," below). Press edges to seal.
Bake 15 minutes, then reduce heat to 350° and bake until top is golden brown and berries are tender, about 45 minutes.
Weave a Lattice Crust: The secret to a perfect lattice piecrust is simple: Work from the middle. Here's how to make a crust using five horizontal and five vertical strips.
Lay down five horizontal strips, making sure that they're evenly spaced.
Working from the right side, fold back every other horizontal strip (numbers 1, 3, and 5).
Lay down a vertical strip in the center, next to the fold.
Unfold horizontal strips 1, 3, and 5 back over the vertical strip.
Working once more from the right, fold back horizontal strips 2 and 4 by one-third.
Lay down a second vertical strip next to this fold. Unfold strips 2 and 4 back over the vertical strip.
Once more, from the right, fold back horizontal strips 1, 3, and 5, about a quarter of the way over. Lay your third vertical strip next to this fold and fold the horizontal strips back over it.
Repeat this process with two strips on the other side, working from the center.
Note: Nutritional analysis is per serving.