Buttery Blueberry Pie

2 ¼ cups all-purpose flour

¼ tsp salt

13 tbsp cold butter (no substitutions), cut up

6 tbsp ice water

5 cups blueberries

2/3 cup sugar

3 tbsp cornstarch

1 tbsp fresh lemon juice

1 pinch salt

1 large egg

1 tbsp heavy cream or milk

Preparation:

In food processor, blend flour and salt. Add 12 tablespoons butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each, until large clumps begin to form. Shape dough into 2 disks, one slightly larger than the other; wrap and refrigerate 30 minutes or overnight. Preheat oven to 400ºF. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough round into 9-inch pie plate. Gently press against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang. Fold overhang under. Line pie shell with foil; fill with pie weights or dried beans. Bake 20 minutes. Remove foil with weights; bake 10 minutes, until golden.

Meanwhile, in large bowl, gently toss blueberries, sugar, cornstarch, lemon juice, and salt until well combined. In small bowl, whisk egg and cream. On lightly floured surface, with floured rolling pin, roll remaining disk of dough into 11-inch round. Place warm crust on foil-lined jelly-roll pan. Spread filling evenly in crust; dot with remaining tablespoon butter. Brush egg mixture onto rim of crust. Transfer dough: Carefully roll around lightly floured rolling pin and unroll onto top of pie, centering round. Gently press dough to seal against rim of crust, trimming any excess. Brush top crust with egg mixture; cut slits in center. Reset oven to 375ºF. Bake 1 hour or until top crust is golden and blueberry mixture bubbles. Cool completely on wire rack. Serves: 8.