INGREDIENTS

INSTRUCTIONS

FOR THE PATE BRISEE, stir the flour and sugar together in a mixing
bowl. Cut the chilled butter into small pieces and drop into the
flour. With your fingers, lightly and quickly rub the butter and  flour
together until the mixture becomes crumbly, or cut it in with a  knife
or pastry cutter. Whisk together the egg yolk, lemon juice, and  1
tablespoon of water. Sprinkle the liquid over the butter-flour  mixture
and continue to stir or rub this mixture between your fingers  until a
ball of dough forms. Be careful not to overwork the dough. If  the
mixture is crumbly, add up to one more tablespoon water,  sprinkling it
over the dough and lightly kneading it into a ball. On  a floured board
and with a floured rolling pin, roll out the dough  into a large
circle. Gently lift it into a 9- or 10-inch pie plate or  tart tin.
Patch any holes in the crust with bits of dough and trim  the edges.
Flute the crust. Chill for 2 hours. Preheat the oven to  375 F. Place a
sheet of aluminum foil in the bottom of the crust and  fill it with
dried beans or rice to weigh it down during baking. Bake  for 15
minutes. Remove the crust from the oven and carefully lift out  the
foil and beans. Bake for 5 minutes more. Cool. TO MAKE THE  FILLING,
heat in a small saucepan 2 cups of the blueberries, 2  tablespoons of
water, and the sugar. Crush a few berries with a spoon  to release the
juice. When the berries have softened and become  juicy, add the
cornstarch mixture. Simmer on low heat for about 10  minutes, stirring
occasionally, until the mixture thickens. Remove it  from the heat and
fold in one more cup of blueberries. Pour the berry  mixture into the
baked pie shell. Top with remaining 2 cups  blueberries. Cool for at
least one hour. Serve plain or topped with  fresh whipped cream, if
desired, or sweetened Crme Frache.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 290
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 53mg
Sodium: 4.2mg
Potassium: 102.8mg
Carbohydrates: 42.7g
Fiber: 2.8g
Sugar: 20.6g
Protein: 3.5g