<Crust> * 4 Cups Flour * 1 and 1/3 Cups Butter, cold and hard * 2/3 Cup Ice Water * 3 Teaspoons Sugar * 1 and 1/4 Teaspoons Salt * 1/2 Teaspoon Nutmeg <Filling> * 4 Eggs, whisked * 3 Egg Yolks, whisked * 33 Ounces Bluberries * 1 Cup Buttermilk * 3/4 Cup Sugar * 1/2 Cup Cornstarch * 1/2 Cup Flour * 2 Tablespoons Lemon Juice * 1 Tablespoon Grated Lemon Rind * 1 Teaspoon Vanilla Extract * 3/4 Teaspoon Salt * 1/2 Teaspoon Cinnamon * 1/4 Teaspoon Ground Cloves First, make the crust. In a large bowl mix together all of the dry ingredients. Cut the butter into roughly 1 inch size pieces over the bowl, allowing the butter pieces to fall into the dry ingredients. Pour the cold water into the bowl and mix the dough together with your hands, kneading until everything is completely blended. Wrap the dough in plastic wrap and place it in the refrigerator until you roll it out. Now begin making the filling. In a large bowl, mix together all of the dry ingredients. Add the eggs, yolks, and mix until blended, then add the buttermilk, vanilla, and lemon juice and mix until completely combined. Stir in the grated lemon rind and blueberries. Set it aside. Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour the inside of an 8-inch springform cake pan. Take the dough out of the refrigerator and seperate it into two pieces, one that is 2/3rds of the total dough and one that is 1/3 of the total dough. The bigger ball of dough will be the bottom crust and the smaller ball of dough will be the top. Roll out the big ball of dough onto a well-floured surface, keeping it in a nice circular shape. Once it is about 1 cm thick, transfer it onto the cake pan and mold it into the sides of the pan, letting the extra crust hang off the sides. Roll out the small ball of dough, keeping it in a circular shape. Once it is about 1 cm thick, take a star cookie cutter and cut six stars out of the pie, one in the exact center and five around the center star. Pour the filling into the pie and then place the starred crust on top. Use your thumbs to press the edges of the crust together and cut off any excess crust. After the edges of the crusts are secured, lift them up a bit so that they don't hang down over the edge of the pan too much, otherwise when the pie is done and you unhinge the cake pan, the crusts will break off when the sides of the pan expand. Place the pie in the oven and bake for 45 minutes to an hour, or until the pie is golden brown. If the crust begins to brown too quickly, remove the pie from the oven momentarily, put tin foil over the edges of the crust, and place the pie back in the oven until it is done cooking. Allow the pie to cool for at least an hour, or until it reaches room temperature. Then remove the sides of the springform cake pan and serve.