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1
Preheat oven to 425 degrees F. Place rack on lowest level.
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2
Pulse flour, butter, sugar, and salt in food processor until butter looks like peas.
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3
Whip egg and add egg yolk, water and vinegar.
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4
Slowly pour mixture in while pulsing until mixture will hold together when squeezed.
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5
Cut off 1/4 for stars, roll into ball and refrigerate.
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6
Roll rest of dough immediately out to 13-inch circle, one eighth of an inch thick.
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7
Put in a 9-inch pie pan and press sides and bottom toward bottom ridge.
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8
Trim overhang to 3/4 of an inch, flute edges.
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9
Freeze crust in shell for 5 minutes.
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10
Weigh down crust, lined with parchment paper with pie weights (beans etc).
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11
Glaze edges with egg white glaze.
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12
Bake crust on a baking sheet.
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13
Bake on bottom shelf of oven for 15 minutes.
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14
Cover sides of crust with foil as soon as they set and start to turn golden.
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15
Rotate crust in oven half way through.
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16
Remove pie weights from pie shell after 15 minutes.
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17
Prick bottom with fork.
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18
Glaze bottom and sides with egg white.
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19
Bake for 10 more minutes on bottom rack without baking sheet.
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20
Roll out remaining crust, cut into decorative star shapes.
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21
Glaze with egg mixture, sprinkle with sugar and place on sheet of foil.
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22
Bake at 425 degrees F until slightly golden, then remove.
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23
Place blueberries in a medium pot over high heat.
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24
Add cherries and sugar.
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25
Stir until mixture is thawed and juicy.
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26
Add lemon juice, lemon verbena, almond extract, butter and salt and 2 tablespoons flour.
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27
Bring to a boil.
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28
Reduce heat to low and cook for at least 15 minutes to cook flour and thicken juice.
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29
Add additional flour, if needed, to thicken further before putting in pie shell.
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30
Remove from heat.
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31
Put flour, sugar, salt in processor and pulse 2 times.
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32
Add walnuts.
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33
Mix melted butter and vanilla together.
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34
Add to processor and pulse.
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35
Add cold butter and pulse.
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36
Add filling to pie crust and top with streusel.
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37
Bake at 425 degrees F on lower third of rack for 25 to 30 minutes or until streusel is browned and set.
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38
Rotate pie half way through baking.
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39
Remove pie and cool in freezer or on dry ice for 30 to 35 minutes.
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40
Decorate top with stars and let sit 2 minutes before cutting.
