CRUST:

2 2/3 c. all-purpose flour
2 sticks sweet butter, very cold or frozen
2 tsp. salt
2 tsp. sugar
2 egg yolks, reserve whites for filling
Ice water
3 tbsp. all-purpose flour

Preheat oven to 400 degrees. Grease baking sheet, 15 1/2 x 10 1/2 inch. Cut butter into 8 pieces. Steel knife in place, add first four ingredients to bowl of processor. On/off turns of machine until mixture is the consistency of coarse meal, about 5 to 10 seconds.

Add egg yolks to a 1 cup measure and bring volume to 1/2 cup with ice water. Mix lightly with fork. With machine running, pour mixture through feed tube in a steady stream. Stop machine as soon as balls of dough start to form. This will ensure a tender, flaky crust. Roll out dough and press into greased pan. Sprinkle evenly with remaining 3 tablespoons of flour.

FILLING:

3 egg whites
3 pts. firm blueberries, stems removed, washed, and drained on paper towels

With steel knife in place, add egg white to bowl. Process until whites are stiff, then fold them gently and thoroughly into drained blueberries.

CRUMB TOPPING:

1 c. (5 oz.) all-purpose flour
1 c. sugar
1 stick sweet butter, very cold or frozen

Cut butter into 8 pieces. With steel knife in place, add all ingredients to work bowl. Process to the consistency of fine crumbs, about 25 to 30 seconds. Spread filling evenly over dough. Sprinkle crumb topping uniformly over filling. Bake in preheated 400 degree oven for 35 minutes.

Serves about 18.