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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 in the butter; toss gently to coat.
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3
Rub in the butter till the mix looks sandy.
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4
Beat the egg and toss into the flour and butter mix.
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5
Press the dough together, wrap and refrigerateit.
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6
FORMING THE PIE
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7
SHELL: Lightly flour the work surface and dough.
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8
Roll the dough to a 14-inch diameter disk, 1/8-inch thick.
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9
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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10
Turn the excess dough under and flute the edge of the pie.
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11
Refrigeratewhile preparing the filling.
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12
MIXING THE FILLING: Rinse and pick over the blueberries and drain them on a paper-towel-lined pan.
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13
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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14
Simmer the berries in the juices which accumulate about 5 min.
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15
Strain the juices into another pan.
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16
Pour the water into a small bowl and stir in the cornstarch to dissolve it.
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17
Return the blueberry juices to a boil and beat about one quarter of it into the dissolved cornstarch.
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18
Return the remaining juices to a boil and beat the cornstarch mix into it.
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19
Return the juices to a boil, beating constantly, and allow to boil about 1 to 2 min, beating constantly.
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20
Stir in the remaining blueberries, the cooked berries, lemon zest and walnuts, and cold.
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21
MIXING THE CRUMB TOPPING: Cream the butter till soft, add in the sugar and cream till soft and light.
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22
Beat in the cinnamon.
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23
Fold in the flour, then the walnuts.
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24
The mix should fall into large, soft crumbs.
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25
Pour the filling into the prepared pan and smooth.
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26
Scatter over the crumbs and bake at 350F till the filling is set, the crumbs have colored and the crust is baked through, about 40 min.
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27
Cold on a rack.
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28
Makes one9-inch pie.
