Blueberries pie with chocolate ganache

Pour flour, butter and some salt in a mixer. Blend until you obtain a sandy compound. Add sugar, egg and lemon peel. When the compound is compact knead it with your dough until you obtain a homogenous stick. Envolve it in some film and let it rest in the fridge for at least 1 hour. Put some floure and roll the stick down with a rolling pin until you obtain a disk of about 1 cm thick and use it to cover a mold of 20 cm. Pierce it with a fork and pour blueberries compound on the whole surface. Cook the pie in the oven at 180çC for 40 minutes; once it is ready let it cool.

For the chocolate ganache.
Warm fresh cream in a pot untili t is almost ready to boil. Chop dark chocolate and add it to the cream: but turn the fire off before. Mix until the chocolate is completely melted. Then put it in a bowl and put this bowl in another pot wher there must be some water and ice. Then shake for some minutes, you should obtain a consistent cream. Put the cream in a sac–à- poche and decorate the pie also with some blueberries.