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1
FOR THE PATE BRISEE, stir the flour and sugar together in a mixing bowl.
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2
Cut the chilled butter into small pieces and drop into the flour.
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3
With your fingers, lightly and quickly rub the butter and flour together until the mixture becomes crumbly, or cut it in with a knife or pastry cutter.
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4
Whisk together the egg yolk, lemon juice, and 1 tablespoon of water.
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5
Sprinkle the liquid over the butter-flour mixture and continue to stir or rub this mixture between your fingers until a ball of dough forms.
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6
Be careful not to overwork the dough.
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7
If the mixture is crumbly, add up to one more tablespoon water, sprinkling it over the dough ago and lightly kneading it into a ball.
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8
On a floured board and with a floured rolling pin, roll out the dough into a large circle.
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9
Gently lift it into a 9- or 10-inch pie plate or tart tin.
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10
Patch any holes in the crust with bits of dough and trim the edges.
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11
Flute the crust.
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12
Chill for 2 hours.
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13
Preheat the oven to 375F (190C).
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14
Place a sheet of aluminum foil in the bottom of the crust and fill it with dried beans or rice to weigh it down during baking.
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15
Bake for 15 minutes.
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16
Remove the crust from the oven and carefully lift out the foil and beans.
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17
Bake for 5 minutes more.
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18
Cool.
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19
TO MAKE THE FILLING, heat in a small saucepan 2 cups of the blueberries, 2 tablespoons of water, and the sugar.
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20
Crush a few berries with a spoon to release the juice.
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21
When the berries have softened and become juicy, add the cornstarch mixture.
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22
Simmer on low heat for about 10 minutes, stirring occasionally, until the mixture thickens.
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23
Remove it from the heat and fold in one more cup of blueberries.
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24
Pour the berry mixture into the baked pie shell.
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25
Top with remaining 2 cupsblueberries.
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26
Cool for at least one hour.
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27
Serve plain or topped with fresh whipped cream, if desired, or sweetened Creme Fraiche.
