From The Forum. Lots of directions included here!

CRUST

 1 ½ cups flour

 ¼ teaspoon salt

 8 tablespoons cold unsalted butter, cut in tablespoon chunks

 1 tablespoon sugar

 1 extra-large egg yolk, cold

 2 tablespoons ice-cold water

FILLING

 ¼ cup flour

 1 cup sugar

 ¼ teaspoon nutmeg

 5 cups blueberries

 2 teaspoons lemon peel, finely grated

 2 tablespoons unsalted butter, cut into pieces

GLAZE

 2 tablespoons cold milk

 1 tablespoon sugar

Method

Pie Crust

1. Stir the flour and salt together in a large mixing bowl. Add butter and, using two round-bladed knives, cut into the flour until reduced to small bits. Using the tips of your fingers, further blend the fat into the flour by dipping down into the mixture and crumbling it between your fingertips as you are lifting it to the surface. The mixture should look like coarse corn meal.

2. Sprinkle with sugar and stir in with a few brief strokes. Blend together the egg yolk and water in a small mixing bowl. Pour over the flour mixture. Quickly combine to make a firm but pliable dough, using a fork or the fingertips of one hand. Add additional droplets of ice-cold water if the dough seems too dry or crumbly. Turn out the dough onto a large sheet of wax paper, shape into a rough, flat cake, and wrap with the paper. Refrigerate for 15-20 minutes.

3. To roll out the dough: Tear off two long sheets of wax paper at least 17 to 18 inches long. Place the dough in the center of one sheet of wax paper and top with remaining sheet. Gently press the top sheet. Using short, quick, rolling motions, roll the dough to a scant 1/4-inch thickness (approximately 13 inches in diameter). Transfer to a cookie sheet and chill for 20 minutes.

4. To cover a deep-dish pie with a round of pie dough: Peel off the top layer of wax paper from the sheet of pie crust. Cut strips of dough about 1/3-inch thick from the outside of the circle of dough. Lightly brush the rim of an ovenproof oval or round deep-dish pie pan with cold water; press on the strips of dough.

5. Spoon the filling into the pie dish, mounding it slightly. Brush the top of the pastry-lined rim with cold water. Lay the pie crust over the filling by inverting the circle of dough over the filled pie pan. Peel away the wax paper. Press the dough firmly around the rim. Cut away any overhang of dough using a sharp paring knife. Make long 1-16th-inch scoring marks on the outside edges of the dough to “rough up” the rim and give it some texture and thickness. Flute or crimp the edges decoratively.

6. If you are using pastry cutouts, place on the top crust by brushing each with cold water and affixing to the crust. Refrigerate for 10 minutes, then glaze and cut several steam vents in the top crust.

Filling

1. Blend together flour, sugar and nutmeg in a large mixing bowl. Add the blueberries and lemon rind. Fold the berries through the sugar mixture.

2. Pile into a deep 9-inch pie pan or any other deep-dish ovenproof cooking vessel (round or oval). Dot with butter.

3. Cover the filling with the round of pie dough, seal and crimp the edges decoratiely. Refrigerate for 10 minutes.

4. Brush the top of the pie with the cold milk and sprinkle with sugar. Cut several steam vents in the top crust with a sharp knife. Bake in a preheated 425 degree oven for 20 minutes, reduce the oven temperature to 350 degrees and continue baking for about 35 minutes, or until the top crust is golden. Transfer to a cooling rack. Serve warm or at room temperature.