Preheat oven to 400°. In medium bowl, mix 1 cup of the flour, salt, and 2 tablespoons of the sugar. Cut in butter until mixture has consistency of coarse crumbs. Sprinkle with vinegar and shape into dough. With floured fingers, press into a 9-inch layer cake pan (or glass pie plate) so it’s about ¼-inch thick on bottom, and slightly less thick on sides. Dough should come up about 1-inch high on the sides.
Mix remaining 2 tablespoons of flour with remaining ⅔ cup of sugar and cinnamon. Put 5 cups of blueberries in a bowl and sprinkle cinnamon mixture over them. Pour this into the dough-lined pan. Shake it from side to side to get blueberries and sugar laying evenly in pan. Bake on lowest oven rack until crust browns and blueberries are bubbling (about 50 to 60 minutes).
Remove pie from oven and place on cooling rack. Place remaining 2-3 cups of blueberries all over the top of the hot bubbling berries. Try to cover all the cooked ones, so that pretty much all you see are the uncooked blueberries. Cool on rack. After it cools, place in refrigerator until it congeals well and doesn’t run when you serve it.
Note: This dish is great with vanilla ice cream or frozen yogurt on top.