Add the dry ingredients to a food processor, add the cubed butter and pulse a few times until the butter is in small pea sized lumps, do not over mix, you still want to see the butter pieces.
Dump the condense of the food processor into a bowl and add the water, mix together and add a little more water if needed to get the dough to come together.
Press the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes.
On a well floured surface roll out the dough until it’s a few inches larger then your pie pan. Fold the dough in half and drape into the pan, push into the corner of the pan and crimp and trim the overhanding dough. Chill for 30 minutes.
Preheat the oven to 425F.
Prick the bottom of the chilled pie crust and line with a sheet of parchment paper and baking beans to weigh down the crust so it keeps its shape while baking.
Bake at 425F for 15 minutes, remove the parchment and beans and bake an additional 5 minutes or until the crust is golden brown, let cool.
In a large saucepan add the blueberries, sugar, cornstarch and salt, gently stir everything together and then add the wine and lemon zest and juice.
Cook over medium heat until the berries have burst and the mixture has thickened, about 10 minutes.
Pour the warm berry filling into the baked pie crust and top with the fresh blueberries.
Let cool to room temperature before refrigerating for at least 4 hours.