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1
Coat the pie tin with 1 tablespoon of butter.
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2
Clear and clean off a large, flat surface.
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3
Lightly flour the area.
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4
Crust:
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5
Combine the flour, sugar and salt in a food processor and pulse to combine.
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6
Pulse in the shortening and 1 stick of the butter.
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7
Add some of the ice water and continue to mix until it looks like wet sand.
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8
Scrape down the sides of the bowl before adding more water and pulse again until it just comes together into a ball.
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9
Put the dough on the floured surface and roll it into a ball.
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10
Cut in half.
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11
Reserve the second half.
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12
Using a rolling pin, roll out the first half, until its at least 4 to 5 inches wider than the 9-inch pie tin, about 1/4-inch thick.
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13
Gently roll the dough onto your floured rolling pin and lay the dough into the pie tin.
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14
Press it into the bottom and the sides of the tin.
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15
Cooks Note: dont dock the crust because the filling is liquidy and will cause the crust to stick to the pie tin.
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16
Refrigerate until ready to use.
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17
Roll the second half of the dough larger than the pie tin for the top of the pie.
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18
Gingerly lay it on a baking sheet and refrigerate it until filling is ready.
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19
Filling:
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20
In a large bowl, combine the blueberries, flour, butter, sugar, salt, lemon zest and juice.
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21
Mix to blend.
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22
Stir in the jam and set aside.
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23
Preheat the oven to 425 degrees F. Remove the pie pan from the refrigerator and pour in the filling.
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24
Remove the top crust from the refrigerator and fold it onto the rolling pin.
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25
Lay the dough over the top of the pie.
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26
Trim the overlapping edges to a 1 1/2-inch overhang.
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27
Tuck the edges of the top crust under the edges of the bottom crust, this eliminates the need for an egg wash.
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28
Pinch the top to make the edges fluted and sealed all around the pie.
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29
Use a pastry cutter or small knife to cut an opening in the center of the top crust.
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30
Put the pie in the center of the oven and bake, undisturbed, for 15 minutes.
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31
Lower the heat to 350 degrees F and bake for an additional 30 minutes.
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32
While the pie is baking, combine the sugar, water and orange juice in a small saucepan over low heat.
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33
Simmer gently to reduce by about half and coats the back of a spoon.
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34
Open the oven door and slide the rack out slightly.
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35
Pour the mixture over the pie and into the opening in the top of the crust.
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36
Lower the oven temperature to 325 degrees F and cook for an additional 10 minutes.
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37
Remove the pie from the oven and allow it to cool completely before slicing.
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38
Serve alongside a scoop of vanilla ice cream.
