Pie Crust (Short Crust Pastry):

2 1/2 cups (350 grams) all-purpose flour

1 teaspoon salt

2 tablespoon (30 grams) granulated white sugar

1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/4 to 1/2 cup (60 - 120 ml) ice water

Blueberry Filling:

4 cups (570 grams) fresh blueberries

1/2 cup (100 grams) granulated white sugar

2 tablespoons (20 grams) cornstarch (corn flour)

2 tablespoons lemon juice

1 tablespoon lemon zest

Egg Wash:

1 large egg yolk

1 tablespoon cream

Garnish:

Softly whipped cream or vanilla ice cream

 
 From: http://www.joyofbaking.com/BlueberryPie.html#ixzz1nyVwAFDL