For pastry: In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the egg. Beat until combined, scraping sides of bowl occasionally. Beat in half-and-half. Stir in flour until well-combined. Remove dough from bowl; gently shape into a ball. Flatten dough into a 6-inch disc. Cover dough with plastic wrap and chill for 1 hour or until dough is easy to handle. On a lightly floured surface, roll pastry to a 13-inch circle. To transfer pastry, wrap it around the rolling pin; unroll onto a large baking sheet.

For filling: In a large bowl, combine blueberries, granulated sugar and bread crumbs. Gently toss until coated. Carefully mound blueberry mixture in center of crust, leaving a 2-inch border. Using your fingers, carefully fold the pastry border up and over blueberries, pleating the pastry as necessary to fit.

Bake in a 325 degree F oven about 50 minutes or until crust is golden and filling is bubbly. Cool for 30 minutes on the baking sheet. Transfer pie to serving platter; cool completely before serving. If you like, dust edges with powdered sugar and serve with whipped cream. Makes 8 servings.