Deep Dish Blueberry Pie

2 Tablespoons sugar

1/4 Teaspoon salt

1/2 Cup Cold Unsalted Butter -- cut into bits

1 Large Egg Yolk, Beaten Lightly

1 1/2 Tablespoons Ice Water For the filling:

3 Tablespoons cornstarch

3 tablespoons rum or water

1 tablespoon fresh lemon juice

2/3 cup sugar

1/4 teaspoon cinnamon

8 cups blueberries -- picked over

1 egg with

2 teaspoons water

1 1/2 tablespoons sugar

Make the dough: In a bowl stir together the flour, the sugar, and the salt. Add the butter, and blend the mixture until it resembles coarse meal. Add the

yolk mixture, toss the mixture until the liquid is incorporated, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour.

Make the filling: In a large bowl stir together the cornstarch, the rum, the lemon juice, the sugar, and the cinnamon. Add the blueberries, and combine the mixture well.

6- to 7-cup gratin dish or other shallow baking dish. Roll out the dough slightly larger than the dish. Roll out the dough slightly larger than the dish on a floured surface and drape it

over the filling. Fold the overhang under, pressing the dough to the edge of the dish, and crimp the edge decoratively. Make slits and holes in the crust for air vents, brush the crust with the egg wash, and sprinkle it with the sugar. Bake the pie on a baking sheet in the