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1
On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round.
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2
With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges.
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3
Trim dough to a 1/2-inch overhang all around.
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4
Fold edge of dough over or under, and crimp as desired.
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5
Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet.
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6
Chill pie shell and dough until firm, about 30 minutes.
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7
Place blueberries in a large bowl; with your hands, crush about 1/2 cup of the berries, letting them fall into the bowl as you work.
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8
Add the sugar, cornstarch, and lemon juice; stir to combine.
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9
Spoon mixture into chilled pie shell, mounding berries slightly in the center.
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10
Dot with butter.
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11
Remove the dough from the refrigerator.
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12
Using a 2 1/2-inch star cookie cutter, cut out about 25 stars; set aside.
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13
In a small bowl, whisk together egg yolk and cream.
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14
Lightly brush rim of chilled pie shell with egg wash.
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15
Arrange the reserved stars in a circular pattern on top of the fruit (with the tips touching), gently pressing over the berries, until covered.
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16
Brush the entire surface of rim and stars with egg wash, being careful not to let it pool.
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17
Freeze or refrigerate pie until firm, about 30 minutes.
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18
Meanwhile, preheat the oven to 400F, with the rack in the lower third.
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19
Place pie on a parchment-lined baking sheet.
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20
Bake until the crust begins to turn golden, about 20 minutes.
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21
Reduce oven temperature to 350F.
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22
Continue baking, rotating sheet halfway through,until the crust is deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more.
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23
Transfer pie to a wire rack to cool completely.
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24
The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
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25
Pate brisee is chilled until firm, then cut into stars.
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26
The stars are placed, slightly overlapping, atop the fruit filling, then brushed with egg wash before baking.
