Blueberry Pie

Directions

1. 1
   To make the crust: Pulse the flour with the sugar and salt in a food processor.
2. 2
   Cut in the butter and shortening, and pulse until the mixture resembles coarse meal.
3. 3
   Add 1/4 cup of the ice water, and process, adding another teaspoon or two as needed, until a ball of dough just starts to form.
4. 4
   Transfer the dough to a floured work surface, and knead gently for 1 minute.
5. 5
   Pat the dough into two disks, one slightly larger than the other.
6. 6
   Wrap the disks in plastic, and refrigerate for at least 1 hour.
7. 7
   (Remove from refrigerator and let sit for 10 minutes to soften slightly before rolling out.)
8. 8
   Preheat the oven to 400 degrees F. Adjust rack to lower third of the oven.
9. 9
   To make the filling: Place the blueberries, sugar, cornstarch, and salt in a large mixing bowl, and toss.
10. 10
    On a lightly floured work surface, roll out the larger disk of dough to an 11-inch round about 1/4 inch thick, and transfer to a 10-inch ceramic pie plate.
11. 11
    Pour in the blueberry filling, mounding it high in the center, and roll out the remaining disk of dough and place over the filling.
12. 12
    Using your fingers or a fork, gently press the two sheets of dough together to seal and crimp the edges as desired.
13. 13
    Slice five 1/2 inch steam vents in the center of the pie, using a paring knife.
14. 14
    Brush the pie with beaten egg, and sprinkle with sugar.
15. 15
    Place on baking sheet, and bake for 25 minutes: then reduce heat to 350 degrees and bake until the top is golden brown, another 30 minutes.
16. 16
    Let cool before serving with blueberry whipped cream, if desired.
17. 17
    Beat the heavy cream in a large bowl until thick.
18. 18
    Add the vanilla and confectioners sugar, and continue to beat until soft peaks appear.
19. 19
    Plop in the jam, a little at a time, and beat until stiff peaks are formed and the whole mixture is well blended.