2/3 cup (170 ml) unsalted butter, very cold, cut into pieces
Preparation
In a food processor bowl, combine the flour, salt, and 1/4 cup (60 ml) of sugar. Pulse for a few seconds. Add the butter and pulse, a few seconds at a time, until the mixture has a crumbly texture. Add the ice water and vinegar. Mix again for a few seconds at a time, adding a little water as needed, until a ball begins to form.
Remove the dough from the bowl and form two balls with your hands. Flour them, then wrap the balls individually in plastic wrap. Refrigerate for 30 minutes.
Place the rack in the lower part of the oven. Preheat the oven to 400°F (200°C).
Grease a pie plate with butter. Roll out the two balls of dough and line a 9-inch (23 cm) pie plate with one piece of dough. Bake for 10 minutes. Make an incision in the center of the second piece of dough, and set aside.
In a bowl, combine the blueberries, sugar, and brown sugar. Let stand for 10 minutes.
Once the bottom half of the pie is baked, add the blueberry mixture and a teaspoon (5 ml) of butter to the center of the pie (on top of the mixture).
Cover with the other piece of dough. Seal the edges well by pressing down with a fork or with your fingers. Coat with egg white.
Bake at 375°F (190°C) for about 30 minutes (until the top of the pie is golden brown). Let cool. Serve with vanilla ice cream.
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