CRUST:

2 1/2 c. flour
1 tsp. sugar
1 tsp. salt
2 sticks of cold butter
1/4 to 1/2 c. ice water

Cut butter into flour mixture with pastry blender or 2 table knives the size of coarse oatmeal.

Add 1/4 cup ice water. Mix a few minutes not too long. Place dough on plastic wrap flat about 6 to 8 inches in diameter (not a ball).

Chill 1 or 2 hours. After chilling roll out in 1 direction only. Keep turning and flouring board. Brush off excess flour. Roll out 1/8 inch or less. Fold circle in half and place in pie pan.

FILLING:

6 c. fresh blueberries
1/2 c. flour
1 c. sugar plus 1 tbsp. sugar
1 tbsp. unsalted butter

Place in shell. Lattice 3 strips (2 inches in diameter) weave strips in and out. Cut off excess dough. Glaze top with mixture of egg and cream. Bake 1 to 1 1/2 hours at 375 degrees for 400 degrees.