1. On a lightly floured work surface, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under.
2. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
3. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work.
4. Add sugar, butter, cornstarch, flour, and lemon juice; stir to combine.
5. Spoon mixture into chilled pie shell, mounding berries slightly in the center.
6. Remove dough from refrigerator. Using a sharp knife or pastry wheel with fluted edge, cut 3/4-inch-wide strips from dough round. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
7. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
8. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes.
9. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

Makes 1 pie.

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush two rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil. Place one wrap on each sheet; brush with 1 teaspoon oil.
2. Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
3. Bake pizzas until crust is crisp and very brown all over, 20 to 25 minutes, rotating sheets from top to bottom and front to back twice during baking. Cut in half with a pizza cutter or knife; serve one half per person.

Serves 4.

In a medium bowl whisk together the miso and tahini to form a creamy paste. Slowly pour in warm water, gently whisking a little at a time until a creamy dressing forms. If thinner dressing is desired, dribble in a little more water. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use. Enjoy!