Pour the sifted flour into a bowl, incorporate the softened butter with a spatula in small pieces and knead the dough. Make a fountain in the middle and pour in 25 g of sugar, 1 egg yolk, 1 pinch of salt and 2 tablespoons of water. Mix these ingredients then knead the dough for 2 to 3 minutes. Scoop the dough into a ball, wrap it in cling film and let it rest in the fridge for 30 minutes.
Roll out the dough to 4 to 5 millimeters thick and line a porcelain pie pan over a buttered heat. Prick the bottom with a fork and dust it with 2 tablespoons of blond breadcrumbs.
Quickly clean the blueberries by sorting them, preferably without washing them so that they keep all their flavor. Pour them in a thick layer on the base of the pie. Bake in the oven at 190°C for about 20 minutes. Meanwhile, whisk together 100 g of sugar, 2 eggs and the crème fraîche.
Take the pie out of the oven and carefully pour the cream mixture on top, distributing it evenly. Return the tart to the oven and continue baking at 180°C for another 15 minutes. Dust with icing sugar at the exit of the oven and wait 15 minutes before serving.
