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1
Make pastry: In food processor, pulse flour with butter and shortening until mixture resembles coarse crumbs.
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2
With motor running, add lemon juice, then water, 1 T at a time, just until dough leaves sides of bowl; remove blade, then dough.
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3
Gather dough into a ball and divide in half.
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4
Press each half into a disk.
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5
Wrap and refrigerate 1 hour or until firm enough to roll out.
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6
Place sheet of foil on bottom rack, heat oven to 425 degrees.
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7
You'll need a 9-inch pie plate coated with nonstick spray.
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8
Roll out 1 disk on lightly floured surface or between 2 sheets of waxed paper to 12 inch circle.
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9
Fit dough into pie plate, pressing gently onto bottom and up sides.
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10
Roll out remaining disk as above into an 11-inch circle; cut into 1-inch wide strips.
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11
Filling: Toss blueberries with lemon juice and vanilla in large bowl.
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12
Mix sugar, cornstarch and cinnamon in small bowl until blended; toss with berries until coated.
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13
Spoon into lined pie plate; dot with butter.
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14
Arrange 5 dough strips across pie.
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15
Arrange remaining 5 strips at right angles, weaving if desired.
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16
Gently press ends into bottom edge, fold under and crimp.
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17
Brush strips with water, sprinkle with sugar.
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18
Place pie on center oven rack, bake 25 minutes.
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19
Reduce oven temperature, to 350 degrees, rotate pie 180 degrees and bake 40-50 minutes more (shield pie with foil if crust gets too brown) until crust is golden and filling bubbles.
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20
Cool on wire rack.
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21
Serve warm or at room temperature with vanilla ice cream.
