Preheat oven to 375°F (190°C).
In a mixing bowl, combine flour and butter. Mix until crumbly.
Add ice water gradually until dough forms. Divide dough in half, wrap in plastic, and refrigerate for 30 minutes.
Roll out one half of the dough and fit into a pie dish.
In another bowl, mix blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract.
Pour the blueberry mixture into the pie crust.
Roll out the second half of the dough and place over the filling. Seal and crimp the edges.
Cut a few slits in the top crust to allow steam to escape.
Bake for 60 minutes or until the crust is golden brown.
Let the pie cool before serving.