Fresh Blueberry Pie

I have a copy of Midwest Living on loan from Mom and with it came a Recipe for all Seasons book.  There is a fresh blueberry pie recipe in it that I am going to post here.  I don't think I have enough blueberries to make this but I will definitely keep this handy for next summer.  I wonder if Chris will like this better than Mom's Husker Du aka Meubre Teig (sp?)

1/2 C. butter, softened
1 egg
1/4 C. half and half
1 1/4 C. all purpose flour
4 C. fresh blueberries
1/4 C. granulated sugar
1 tbsp. fine dry bread crumbs
Powdered sugar (optional)
Whipped cream (optional)

For pastry: In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add the egg.  Beat until combined, scraping sides of bowl occasionally.  Beat in half and half.  Stir in flour until well mixed.  Remove dough from the bowl; gently shape into a bowl.  Flatten dough into a 6 inch disk.  Cover dough with plastic wrap and chill for 1 hour or until dough is easy to handle.

On a lightly floured surface, roll pastry into a 13 inch circle.  To transfer pastry wrap it around the rolling pin; carefully unroll onto a large baking sheet.

For filling: In a large bowl, combine blueberries, granulated sugar and bread crumbs.  Gently toss until coated.  Carefully mound  blueberry mixture in center of crust, leaving a 2 inch border.  Using your fingers, gently fold the pastry border up and over the blueberries, pleating the pastry as necessary to fit.

Bake in a 325 degree oven about 50 minutes or until crust is golden  and filling is bubbly.  Cool for 30 minutes on the baking sheet.  Transfer pie to a serving platter, cool completely before serving.

If you like, dust with powdered sugar and serve with whipped cream.