Prep. Time 15 mins
Cooking Time 35 - 40 mins
Refrigeration Time 30 mins
Yields 6 servings
1 lb (500 g) blueberries, rinsed
1/3 cup (67 g) sugar
1/2 cup (112 g) whipping cream
Sweet Crust (2 crusts):
1 2/3 cup (217 g) all-purpose flour
2 tbsp (28 g) sugar
Pinch of salt
3 1/2 oz (100 g) butter, softened
3 tbsp (45 ml) cold water
1 egg yolk
Instructions Preheat oven to 375 °F (190 °C).
On floured surface, roll out one Sweet Crust ball and press into pie plate. Prick bottom with fork and fill with blueberries. Bake for 20 minutes.
Meanwhile, in bowl, mix together sugar, cream and eggs. Remove pie from oven and pour cream and egg mixture over blueberries. Return to oven for 15 to 20 minutes. Remove from oven and let stand for 15 minutes before serving.
In large bowl, combine flour, sugar and salt. Cut in butter with fork, until crumbly.
Make well in centre and pour in remaining ingredients, tossing with fork to mix. Gather dough together and form 2 balls. Refrigerate for 30 minutes before rolling out.