SUMMER BLUEBERRY TART

Steps:

• For the pastry crust: Stir the flour and sugar together in a mixing bowl.
• Cut the chilled butter into small pieces and drop then into the flour.
• With your fingers, quickly rub the butter into the flour until it becomes crumbly, or cut in with a pastry cutter.
• Whisk together the egg yolk, lemon juice and 1 Tbsp water.
• Sprinkle the liquid over the crust mixture and continue to mix with your fingers until a dough ball forms. Be careful not to overwork the dough.
• If mixture is too dry, add up to one more tablespoon of water.
• On a floured board with a floured rolling pin, roll out dough into large circle.
• Gently lift into a 9-10 inch pie plate or tart tin.
• Trim the edges, patch any holes, and flute the crust.
• Chill for 2 hours.
• Preheat oven to 375°F.
• Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans.
• Bake for 15 minutes.
• Remove the crust from the oven and carefully lift out the foil and beans or rice.
• Bake for 5 more minutes; then cool.
• To make the filling, heat 2 cups blueberries, 2 Tbsp water and the sugar in a small saucepan.
• Crush a few berries with a spoon to relese some juice.
• When the berries have softened and become juicy, add the cornstarch mixture.
• Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens.
• Remove from the heat and stir in one more cup of blueberries.
• Pour the berry mixture in to the pie shell.
• Top with the remaining 2 cups of blueberries.
• Cool for at least one hour.
• Serve plain or topped with fresh whipped cream.