| 1 | Mixing the pastry dough: stir together the dry ingredients in a bowl. |
| 2 | Cut up and add the butter; toss gently to coat. |
| 3 | Rub in the butter until the mixture looks sandy. |
| 4 | Beat the egg and toss into the flour and butter mixture. |
| 5 | Press the dough together, wrap and chill it. |
| 6 | Forming the pie shell: lightly flour the work surface and dough. |
| 7 | Roll the dough to a 14-inch diameter disk, 1/8-inch thick. |
| 8 | Fit the dough into a 9-inch oven-proof glass pie pan and trim away all but ?inch of the excess dough. |
| 9 | Turn the excess dough under and flute the edge of the pie. |
| 10 | Chill while preparing the filling. |
| 11 | Mixing the filling: rinse and pick over the blueberries and drain them on a paper-towel-lined pan. |
| 12 | Combine one third of the berries and the sugar in a saucepan and bring to a simmer over medium heat, stirring occasionally. |
| 13 | Simmer the berries in the juices that accumulate about 5 minutes. |
| 14 | Strain the juices into another pan. |
| 15 | Pour the water into a small bowl and stir in the cornstarch to dissolve it. |
| 16 | Return the blueberry juices to a boil and beat about one quarter of it into the dissolved cornstarch. |
| 17 | Return the remaining juices to a boil and beat the cornstarch mixture into it. |
| 18 | Return the juices to a boil, beating constantly, and allow to boil about 1 to 2 minutes, beating constantly. |
| 19 | Stir in the remaining blueberries, the cooked berries, lemon zest and walnuts, and cool. |
| 20 | Mixing the crumb topping: cream the butter until soft, add the sugar and cream until soft and light. |
| 21 | Beat in the cinnamon. |
| 22 | Mix in the flour, then the walnuts. |
| 23 | The mixture should fall into large, soft crumbs. |
| 24 | Pour the filling into the prepared pan and smooth. |
| 25 | Scatter over the crumbs and bake at 350f until the filling is set, the crumbs have colored and the crust is baked through, about 40 minutes. |
| 26 | Cool on a rack. makes one 9-inch pie |
