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1
To make the crust: Pulse the flour with the sugar and salt in a food processor.
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2
Cut in the butter and shortening, and pulse until the mixture resembles coarse meal.
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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.
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4
Transfer the dough to a floured work surface, and knead gently for 1 minute.
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5
Pat the dough into two disks, one slightly larger than the other.
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6
Wrap the disks in plastic, and refrigerate for at least 1 hour.
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7
(Remove from refrigerator and let sit for 10 minutes to soften slightly before rolling out.)
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8
Preheat the oven to 400 degrees F. Adjust rack to lower third of the oven.
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9
To make the filling: Place the blueberries, sugar, cornstarch, and salt in a large mixing bowl, and toss.
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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.
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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.
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12
Using your fingers or a fork, gently press the two sheets of dough together to seal and crimp the edges as desired.
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13
Slice five 1/2 inch steam vents in the center of the pie, using a paring knife.
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14
Brush the pie with beaten egg, and sprinkle with sugar.
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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.
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16
Let cool before serving with blueberry whipped cream, if desired.
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17
Beat the heavy cream in a large bowl until thick.
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18
Add the vanilla and confectioners sugar, and continue to beat until soft peaks appear.
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19
Plop in the jam, a little at a time, and beat until stiff peaks are formed and the whole mixture is well blended.
