Prepare the crust by transferring one pre-made pie dough to a 9-in. pie plate. Flute the edges with your fingers. Place into the refrigerator for 30 minutes. Preheat oven to 425 degrees.
Line the crust with a double thickness of tin foil. Fill with pie weights, dried beans or uncooked rice.
Place into the oven and bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
Prepare the filling once the pie crust has cooled by combining the flour, salt, and 1/3 cup of the water together; whisk until smooth with no lumps; set aside.
In a large saucepan, combine sugar, 1 cup blueberries, and remaining 2/3 cup of water; bring to a boil. Stir in flour mixture while stirring. Return to a boil, stirring constantly; cook and stir 4-6 minutes or until thickened. Stir in vinegar, remaining blueberries, and a pinch of cinnamon; remove from the heat. Let the mixture sit in the saucepan for a few minutes to thicken a bit. Carefully pour into the crust.
Place into the refrigerator to set for at lease 4 hours. Serve with ice cream or whipped cream. Enjoy.