Ingredients:
1 1/2 cups flour
2 tablespoons sugar
1/2 cup chilled butter, cut into small pieces
1 egg yolks
1 tablespoon fresh lemon juice
1 -2 tablespoon cold water
5 cups blueberries ( fresh or frozen)
2 tablespoons water
1/3 cup sugar
1 tablespoon cornstarch, dissolved in 2 Tbsp water
1/2 pint heavy cream, whipped (optional)
Directions:
For the pastry crust: Stir the flour and sugar together in a mixing bowl.
Cut the chilled butter into small pieces and drop then into the flour.
With your fingers, quickly rub the butter into the flour until it becomes crumbly, or cut in with a pastry cutter.
Whisk together the egg yolk, lemon juice and 1 Tbsp water.
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.
If mixture is too dry, add up to one more tablespoon of water.
On a floured board with a floured rolling pin, roll out dough into large circle.
Gently lift into a 9-10 inch pie plate or tart tin.
Trim the edges, patch any holes, and flute the crust.
Chill for 2 hours.
Preheat oven to 375 F.
Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans.
Bake for 15 minutes.
Remove the crust from the oven and carefully lift out the foil and beans or rice.
Bake for 5 more minutes; then cool.
To make the filling, heat 2 cups blueberries, 2 Tbsp water and the sugar in a small saucepan.
Crush a few berries with a spoon to relese some juice.
When the berries have softened and become juicy, add the cornstarch mixture.
Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens.
Remove from the heat and stir in one more cup of blueberries.
Pour the berry mixture in to the pie shell.
Top with the remaining 2 cups of blueberries.
Cool for at least one hour.
Serve plain or topped with fresh whipped cream.
Servings: 8
Time preparation: 35 min.
Time total: 50 min.