Sift flour and salt together. Cut butter into cubes and place in freezer for 5 minutes to get cold.

Using a fork, stir butter cubes into flour mixture until well coated.

Add water and use hands to work dough into a ball.

Place dough in the freezer for 15 minutes to get cold again.

Work dough until smooth on a floured surface. Separate into two equal parts.

Roll out each dough ball until as thin as a penny.

Gently press half the dough into the pie pan.

Heat blueberries and brown sugar in a pot over medium heat until the sugar dissolves. Stir in basil. Let cool for 15 minutes.

Add filling to pie pan. Cut desired silts into remaining pie dough.

Places over the top and seal by pressing the edges together.

Brush whisked egg on top.

Bake for 45 minutes or until pie crust is golden brown and filling is bubbling.

Let pie cool for an hour then serve.