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1
Generously coat a 9-inch pie plate with butter.
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2
Lightly dust a clean surface with flour.
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3
Make the crust: Pulse the flour, sugar and salt in a food processor to combine.
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4
Add the butter and shortening and pulse until the mixture looks like coarse meal.
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5
Gradually add 1/2 to 2/3 cup ice water, pulsing until the dough just comes together; scrape down the sides of the food processor as needed.
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6
Put the dough on the floured surface and roll it into a ball.
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7
Cut the dough in half; roll out 1 piece into a 13-inch round, about 1/8 inch thick.
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8
Gently roll up the dough onto the floured rolling pin and unroll into the pie plate.
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9
Press the dough into the bottom and sides of the pan; refrigerate until ready to use.
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10
Roll out the second half of the dough into a 13-inch round, about 1/8 inch thick.
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11
Lay it on a parchment paper-lined baking sheet and refrigerate.
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12
Make the filling: Combine 3 cups blueberries and 1/2 cup sugar in a small saucepan over medium heat.
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13
Bring to a simmer, then cook until reduced by half, about 20 minutes.
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14
Scrape the mixture into a large bowl; add the remaining 3 cups blueberries and 1/2 cup sugar, the jam, flour, lemon zest, lemon juice and salt.
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15
Stir to combine and set aside to cool completely.
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16
Preheat the oven to 425 degrees F. Spoon the filling into the crust-lined pie pan.
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17
Dot with the butter.
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18
Roll up the chilled dough on the floured rolling pin and unroll it over the blueberry filling.
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19
Trim the overlapping edge to about a 1 1/2-inch overhang.
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20
Tuck the edge of the top crust under the edge of the bottom crust.
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21
Pinch the edge to flute and seal.
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22
Use a pastry cutter or small knife to cut a 1-inch hole in the center of the top crust.
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23
Put the pie on a baking sheet.
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24
Bake in the center of the oven for 15 minutes.
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25
Reduce the oven temperature to 350 degrees F and bake 30 more minutes.
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26
Meanwhile, make the glaze: Combine the sugar, orange juice and 1/4 cup water in a small saucepan over low heat.
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27
Simmer gently until the glaze coats the back of a spoon, about 10 minutes.
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28
Open the oven door and slide the rack out slightly.
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29
Pour the glaze over the pie and into the opening in the top crust.
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30
Reduce the oven temperature to 325 degrees F and bake until the crust is golden brown, about 10 or 15 more minutes.
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31
Remove the pie from the oven and allow it to cool overnight before slicing.
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32
Photograph by Steve Giralt
