Blueberry Stonekes — Jewish Food Society

Ingredients

• 3 cups blueberries, plus a few reserved for each pastry
• 1 cup sugar
• 2 heaping tablespoons cornstarch
• ¾ cup all-purpose flour, plus more for rolling
• Pinch of salt
• 2 tablespoons sugar
• ¼ cup cold butter, cut into small cubes
• 1 large egg yolk
• ½ teaspoon vanilla extract
• 2 tablespoons cup ice-cold water
• 1 large egg
• 1 teaspoon cold water
• 2 ½ tablespoons demerara sugar