[Recipe] Blueberry Pie

I've found a blueberry provider, so there you go... A first recipe that needs blueberries.

You'll need:

- For the pastry (28cm pie tin):

* 250 g all-purpose flour

* 125 g (room temperature) butter

* 1 pinch of salt

* 50 g caster sugar

* 1 egg

* some water

* some extra flour

- For the fruit filling:

* 450 g blueberries (all riiiiight, I've "just" found a store that sells the frozen variety; they work perfectly)

* 20 cl crème fraiche

* 125 g caster sugar

* 2 tablespoon of all-purpose flour

* 2 eggs

* 1 pinch of salt

*some icing sugar

Pastry:

1 - Put the flour, sugar, and salt in a bowl.

2 - Dice the butter and add it to the dry mix. Either use your fingers or a fork to make the butter and flour mix form a crumble-like dough.

3 - Beat the egg with some water, and add it to the mix. You should get a sticky dough that you'll have to work to get a smooth ball.

4 - Roll the dough onto some parchment paper with flour; it mustn't stick at all. You need a circle big enough for your tin, and the dough should be about 1 centimetre thick at the bottom.

[If you don't have a tin that can be opened, don't forget to place a large band of folded-in-two parchment paper under the paper with your dough so you can get your pie out, and you don't have to cut it in the tin.]

Filling:

1 - Put the crème fraiche, the salt, the sugar, and the sieved flour into a bowl and mix them together.

2 - Beat the eggs, and add them to the bowl, and keep mixing.

3 - Add the blueberries (if you bought them frozen, don't bother defrosting them) and mix.

4 - Pour the filling into the pastry.

Baking:

Put the tin in the (cold, yes) oven, and turn it on (Th. 7, 180° C). Bake for 30 minutes, and lower it to Th. 5 for about five more minutes.

Take the pie out of the oven.

When it's no longer hot, sprinkle icing sugar on top.

Add some vanilla ice-cream and... Tadaaaaa!