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1
To Make Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined.
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2
Add the butter and process until the mixture resembles coarse meal.
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3
Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
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4
If necessary, add more water.
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5
Turn the dough onto your work surface and gather into a ball.
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6
Divide the dough in half, flattening each chilling, remove one portion of the dough from the fridge and place it on a lightly floured surface.
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7
Roll the pastry into a 12 inch circle.
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8
Fold the dough in half and gently transfer to a 9 inch pie pan.
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9
Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired.
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10
Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the berries.
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11
Remove the second round of pastry and roll it into a 12 inch circle.
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12
Using a 2 1/2 inch star cookie cutter, cut out about 20 stars.
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13
Place the stars on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 30 minutes.
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14
To Make the Blueberry Filling: In a small bowl mix together the sugar, cornstarch, lemon juice and zest.
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15
Place the blueberries in a large bowl.
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16
Add the sugar mixture to the blueberries and gently toss.
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17
Pour the mixture into the prepared pie shell.
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18
In a small bowl, whisk together the egg yolk and cream.
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19
Lightly brush the rim of the pastry shell with the egg wash.
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20
Starting at the outside edge of the pie, place the cut out pastry stars in a circular pattern on top of the blueberries, making sure the tips of the stars are touching.
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21
Once the top of the pie is completely covered with the pastry stars, brush the entire surface with the egg wash. Make sure the egg wash does not pool
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22
Place the assembled pie back in the refrigerator to chill for about 30 minutes.
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23
Preheat the oven to 400 degrees F
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24
Remove the chilled pie from the fridge and place on a larger baking pan, lined with parchment paper, to catch any spills.
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25
Bake the pie for about 20 minutes, and then reduce the oven temperature to 350 degrees F.
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26
Continue to bake the pie for about 35 - 45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick.
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27
Place the baked pie on a wire rack to cool for several hours.
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28
Serve at room temperature with softly whipped cream or vanilla ice cream.
