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1
MIXING THE PASTRY DOUGH: Stir together the dry ingredients in a bowl.
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2
Cut up and add the butter; toss gently to coat.
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3
Rub in the butter until the mixture looks sandy.
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4
Beat the egg and toss into the flour and butter mixture.
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5
Press the dough together, wrap and chill it.
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6
FORMING THE PIE SHELL: Lightly flour the work surface and dough.
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7
Roll the dough to a 14-inch diameter disk, 18 inch thick.
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8
Fit the dough into a 9-inch oven-proof glass pie pan and trim away all but 1/4 inch of the excess dough.
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9
Turn the excess dough under and flute the edge of the pie.
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10
Chill while preparing the filling.
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11
MIXING THE FILLING: Rinse and pick over the blueberries and drain them on a paper-towel-lined pan.
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12
Combine one third of the berries and the sugar in a saucepan and bring to a simmer over medium heat, stirring occasionally.
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13
Simmer the berries in the juices that accumulate about 5 minutes.
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14
Strain the juices into another pan.
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15
Pour the water into a small bowl and stir in the cornstarch to dissolve it.
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16
Return the blueberry juices to a boil and beat about one quarter of it into the dissolved cornstarch.
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17
Return the remaining juices to a boil and beat the cornstarch mixture into it.
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18
Return the juices to a boil, beating constantly, and allow to boil about 1 to 2 minutes, beating constantly.
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19
Stir in the remaining blueberries, the cooked berries, lemon zest and walnuts, and cool.
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20
MIXING THE CRUMB TOPPING: Cream the butter until soft, add the sugar and cream until soft and light.
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21
Beat in the cinnamon.
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22
Mix in the flour, then the walnuts.
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23
The mixture should fall into large, soft crumbs.
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24
Pour the filling into the prepared pan and smooth.
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25
Scatter over the crumbs and bake at 350F (180C) until the filling is set, the crumbs have colored and the crust is baked through, about 40 minutes.
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26
Cool on a rack.
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27
Makes one 9-inch pie.
