with White Chocolate Lining
6 tbsp butter, room temperature
1/4 cup sugar
1 large egg
1 1/3 cups all purpose flour
1/4 tsp salt
3-oz. white chocolate
3 cups fresh blueberries, divided
3/4 cup sugar
2 tbsp cornstarch
2 tbsp water
Make the crust: In a large bowl, cream together butter and sugar. Beat in egg. When fully incorporated, stir in flour and salt until dough comes together. Press dough into a disc, wrap in plastic wrap and refrigerate for 1 hour. Preheat the oven to 350F.
Roll chilled dough out on a lightly floured surface until it is large enough to cover a 9 or 10-inch round pie tin (or a 4×14-inch rectangular tart pan). If the dough cracks around the edges, you can patch it with an extra piece of dough. Press into pan and up the sides. Poke bottom crust a dozen times with a fork. Bake for 20-25 minutes, until edges just begin to turn golden. Cool completely.
When crust has cooled, melt white chocolate in a small bowl and use a small offset spatula or pastry brush to brush an even layer of chocolate on the inside base and sides of the crust. Chill until ready to use.
Make the filling: Combine 1 1/2 cups of the fresh blueberries with 3/4 cup sugar in a medium sauce pan. Whisk together water and cornstarch in a small bowl and stir into blueberry mixture. Cook, over medium-high heat, until berry mixture comes to a simmer and begins to thicken. Stirring occasionally, boil for about 1 minute. Transfer berry mixture to a large bowl to cool to room temperature.
When berry mixture has cooled, stir in fresh blueberries. Pour blueberry mixture into prepared crust and spread into an even layer. Refrigerate (up to 2 days) until ready to serve.