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1
For the pastry crust: Stir the flour and sugar together in a mixing bowl.
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2
Cut the chilled butter into small pieces and drop then into the flour.
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3
With your fingers, quickly rub the butter into the flour until it becomes crumbly, or cut in with a pastry cutter.
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4
Whisk together the egg yolk, lemon juice and 1 Tbsp water.
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5
Sprinkle the liquid over the crust mixture and continue to mix with your fingers until a dough ball forms. Be careful not to overwork the dough.
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6
If mixture is too dry, add up to one more tablespoon of water.
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7
On a floured board with a floured rolling pin, roll out dough into large circle.
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8
Gently lift into a 9-10 inch pie plate or tart tin.
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9
Trim the edges, patch any holes, and flute the crust.
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10
Chill for 2 hours.
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11
Preheat oven to 375u00b0F.
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12
Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans.
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13
Bake for 15 minutes.
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14
Remove the crust from the oven and carefully lift out the foil and beans or rice.
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15
Bake for 5 more minutes; then cool.
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16
To make the filling, heat 2 cups blueberries, 2 Tbsp water and the sugar in a small saucepan.
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17
Crush a few berries with a spoon to relese some juice.
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18
When the berries have softened and become juicy, add the cornstarch mixture.
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19
Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens.
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20
Remove from the heat and stir in one more cup of blueberries.
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21
Pour the berry mixture in to the pie shell.
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22
Top with the remaining 2 cups of blueberries.
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23
Cool for at least one hour.
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24
Serve plain or topped with fresh whipped cream.
