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1
Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine.
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2
Add the butter and shortening; pulse just until the pieces are the size of large peas.
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3
While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together.
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4
Turn out the dough onto a lightly floured surface and knead gently until smooth.
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5
Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk.
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6
Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
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7
Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl.
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8
Let sit until juicy, 30 minutes.
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9
Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
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10
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface.
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11
Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side.
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12
Roll out the second disk of dough on a lightly floured surface.
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13
Toss the berries again and pour the mixture into the prepared crust.
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14
Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge.
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15
Fold the overhanging dough under itself and crimp the edges.
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16
Cut a few slits in the top crust to let steam escape.
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17
Beat the egg with 1 teaspoon water.
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18
Brush the pie with the egg mixture and sprinkle lightly with sugar.
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19
Put the pie on the hot baking sheet and bake 15 minutes.
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20
Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes.
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21
(Cover the edge of the crust with foil if it is browning too quickly.)
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22
Transfer to a rack and let cool at least 4 hours before serving.
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23
Photograph by Ryan Liebe
