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1. Place the rack in the middle of the oven. Preheat to 400 F. Place a piece of parchment paper onto a large rimmed baking sheet then set aside.
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2. To prepare the crust: Put the flour, salt and sugar into a food processor and pulse a few times until mixed. Add butter and pulse until mixture resembles fine breadcrumbs texture. Dump the mixture into the cold mixing bowl, add 2 tablespoons of cold water then mix. Pour in the rest of the cold water then knead until the mixture binds together and a smooth dough forms. Add more cold water a tablespoon at a time if dough came out dry, working as quickly as possible to prevent the dough from becoming warm. Form dough into a disk then wrap in a plastic wrap and chill for about 30 minutes.
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3. For the filling, combine all of the ingredients in a mixing bowl and gently stir together until well mixed and blueberries well coated. Set aside.
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4. Once the dough is chilled, place it onto a lightly floured surface and roll out into about 12 inches in diameter. Transfer the round of dough onto the baking sheet and place the blueberry mixture in the middle of the dough, leaving 1 to 2 inches border around the edge.
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5. Gently fold the edges of the dough over the blueberry mixture, creating pleated edges. Brush the pastry with some of the beaten egg and sprinkle with sugar.
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6. Bake until pastry is golden and the blueberries are bubbling, about 25-30 minutes. Remove pan from the oven and set it on a rack. Let it cool until just warm. Slice into 6 equal slices.
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7. Serve with ice cream (optional).
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8. Enjoy!
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Adapted slightly from epicurious.com.
