Form for units 20-23 cm in diameter. Blueberries, if fresh, rinse with cold water if frozen - defrost in refrigerator or at room temperature, pour off the juice.

Mix the flour with sugar and salt, add parmesano on small pieces of cold butter, all chopped to the formation of large crumbs (sorry, the camera was on its last legs):

Gradual pouring cold water, knead not too steep, however, and not sticking to hands the dough:

Divided into two halves, each wrap in cling film and leave in the refrigerator for at least an hour. The dough, incidentally, is great stored in the freezer, so you can make a dose more, to share and thaw as needed. After an hour take out one ball of dough, roll out to a thickness of 3-5 mm

and to pave them a form. Sprinkle the bottom with breadcrumbs, spread them mixed with sugar and starch blueberries:

The edges of the pie to grease with egg. The remaining roll the dough to cover the pie, firmly cementing the lower layer of dough at the top, and anoint the egg. You can still decorate, but don't bother: small parts spread out:

Send in a preheated 220 degree oven, bake 15 minutes until Golden brown, then reduce temperature to 180 and leave for about 20-30 minutes until tender. In this photo I can't see Jack, but razliciti the proportions of berries and dough. Very tasty, believe me(: p.s. recipe from somewhere in the network, unfortunately, do not remember the author.