Steps: |
| -On a lightly floured work surface, roll out one disk of dough to a 12-inch round. (Learn How) |
| -With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch pie plate, pressing it into edges. |
| -Trim dough to a 1/2-inch overhang all around. Fold edge of dough under. |
| -Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes. |
| -Meanwhile, place blueberries in a large bowl; crush about 1/2 cup of the berries. |
| -Add sugar, butter, cornstarch, 2 tablespoons of flour, and lemon juice; stir to combine. |
| -Spoon mixture into chilled pie shell, mounding berries slightly in the center. |
| -Remove the top crust from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. |
| -Using your fingers, gently press both layers of dough along the edge to seal, and crimp. |
| -Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. |
| -Lightly brush the egg wash onto the crust, making sure it does not pool at all. |
| -Refrigerate assembled pie for 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third. |
| -Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. |
| -Reduce oven temperature to 350 degrees. |
| -Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. |
| -Transfer pie to a wire rack to cool completely. |
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