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1
Remove the dough from the refrigerator.
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2
If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
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3
Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle.
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4
Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.
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5
Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers.
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6
Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
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7
Preheat the oven to 425F at least 20 minutes before baking.
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8
Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans.
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9
Bake for 20 minutes.
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10
Carefully lift out the rice or beans with the parchment.
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11
With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden.
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12
Check after 3 minutes and prick any bubbles that may have formed.
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13
Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
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14
Measure out 1 cup of the blueberries, choosing he softest ones.
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15
Place them in a medium saucepan together with the 1/2 cup water.
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16
Cover and bring them to a boil.
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17
Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water.
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18
Set it aside.
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19
When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken.
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20
Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt.
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21
Simmer for a minute or until the mixture becomes translucent.
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22
Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
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23
Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving.
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24
When set, the berries will remain very juicy but will not flow out of the crust.
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25
Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
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26
Room temperature, up to 2 days (without the whipped cream).
