Rustic blueberry, cheese and lemon pie

Pie crust:

1. Combine the flour, sugar, and salt in a large bowl. Use a knife or your hands to add the diced cold butter until the mixture is moist sand with pea-sized lumps.
2. Add iced water, 1 tablespoon (15 ml) at a time, until a dough forms and no dry flour remains in the bowl. Shape the dough into a flattened disc, then into a ball. Wrap the ball in plastic wrap and refrigerate for 30 minutes or until firm.
3. Lightly flour a clean work surface. Remove the dough from the refrigerator and roll it out into a 14-16-inch circle. If the dough is difficult to work with, continue rolling it. Keep the working surface dusted with flour while softening the dough.
4. Line a large baking sheet with parchment paper. Transfer the pie crust to the baking sheet by rolling or folding it to avoid tearing. Spread the cream cheese mixture in the middle of the circle, leaving a 2-inch border of bare dough around the edge.
5. Mix the fruit filling one last time and pour it all (including the juice) over the cream cheese. Fold the edges of the dough over the filling, leaving the center open.
6. Whisk the reserved egg white and add 1 or 2 drops of water to thin it further, if necessary. Brush the surface of the dough with it.
7. Bake the pie for 30 minutes, or until the crust is golden brown. Let it rest for 10 minutes before cutting and serving.