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1
Roll out the dough on a lightly floured surface to a thickness of about 1/8-inch thick.
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2
Carefully fit the dough into a deep 9 1/2 or 10-inch pie dish and trim the edges, leaving a 3/4-inch overhang.
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3
Fold under the edge of the dough and press along the rim of the pie pan to form a high, fluted border.
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4
Refrigerate the pie shell for at least 30 minutes.
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5
Preheat the oven to 400 degrees F and position a rack in the center of the oven.
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6
Line the pastry with lightly buttered parchment paper or aluminum foil (buttered side down) and fill with pie weights or dried beans.
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7
Bake until the crust is just set, about 12 minutes.
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8
Remove the paper and weights and bake until the crust is just golden, 8 to 10 minutes.
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9
Remove from the oven and brush the pastry with the egg white.
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10
Transfer to a wire rack to cool.
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11
Reduce the oven temperature to 375 degrees F.
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12
In a heavy saucepan combine the milk and cream and heat until mixture just comes to a simmer.
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13
Whisk the eggs, 3/4 cup of the sugar, salt, nutmeg, and vanilla together to combine.
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14
Add the hot milk mixture to the egg-sugar mixture and whisk to blend.
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15
Transfer custard mixture to the pie shell and bake until the custard is set but still slightly wobbly in the center, 40 to 45 minutes.
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16
Transfer to a wire rack to cool.
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17
When cooled, transfer to the refrigerator to chill.
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18
While the pie is baking, make the blueberry topping.
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19
Combine the blueberries and cold water in a heavy, nonreactive saucepan.
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20
Bring to a boil.
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21
In a small bowl, stir together the remaining 1/2 cup sugar, cornstarch, lemon juice and lemon zest.
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22
Stir the sugar-cornstarch mixture into the boiling blueberries and stir well to combine.
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23
Cook until thickened, stirring constantly, about 5 minutes.
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24
Remove from the heat and transfer to a small bowl.
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25
Place a piece of waxed paper or plastic wrap directly onto the surface and chill, stirring occasionally, until completely cooled, about 2 hours.
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26
When both the pie and the blueberry topping have cooled, top the pie with the blueberry topping.
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27
Serve immediately or continue to refrigerate, covered, for up to 1 day.
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28
Serve with a dollop of whipped cream or ice cream on top, if desired.
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29
Note: If pie is refrigerated for more than 1 or 2 hours, allow to sit at room temperature a few minutes before serving.
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30
1 1/2 cups plus 2 tablespoons bleached all-purpose flour
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31
1 tablespoon sugar
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32
1/2 teaspoon salt
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33
6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
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34
2 tablespoons vegetable shortening
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35
5 tablespoons ice water, or as needed
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36
Sift the flour, sugar and salt into a large bowl.
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37
Add the butter and shortening.
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38
Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs.
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39
One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
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40
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap.
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41
Refrigerate for at least 30 minutes, and up to two days.
