For the dough:
1 1/3 Cups All-Purpose Flour
2 Tablespoons sugar
1/4 Teaspoon salt
1/2 Cup Cold Unsalted Butter -- cut into bits
1 Large Egg Yolk, Beaten Lightly With 1 1/2 Tablespoons Ice Water
For the filling:
3 Tablespoons cornstarch
3 tablespoons rum or water
1 tablespoon fresh lemon juice
2/3 cup sugar
1/4 teaspoon cinnamon
8 cups blueberries
An egg wash made by beating
1 egg with 2 teaspoons water
1 1/2 tablespoons sugar
Make the dough: In a bowl stir together the flour, the sugar, and the salt. Add
the butter, and blend the mixture until it resembles coarse meal. Add the yolk
mixture, toss the mixture until the liquid is incorporated, and form the dough
into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap,
for 1 hour.
Make the filling: In a large bowl stir together the cornstarch, the rum, the
lemon juice, the sugar, and the cinnamon. Add the blueberries, and combine the
mixture well. Pour the filling into a 6- to 7-cup gratin dish or other shallow
baking dish. Roll out the dough slightly larger than the dish. Roll out the
dough slightly larger than the dish on a floured surface and drape it over the
filling. Fold the overhang under, pressing the dough to the edge of the dish,
and crimp the edge decoratively.
Make slits and holes in the crust for air vents, brush the crust with the egg
wash, and sprinkle it with the sugar. Bake the pie on a baking sheet in the
middle of a preheated 375ºF oven for 1 hour to 1 1/4 hours, or until the filling
is bubbly and the crust is golden. Transfer the pie to a rack and let it cool.
The pie may be made 1 day in advance and kept at room temp.
