For the Crust

1. Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Pulse the mixture a few times until blended together. 
2. Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube. 
3. With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough. 
4. Divide the dough in half, wrap up one half and set aside. 
5. Roll the other half of dough into a ball and place in between two sheets of parchment paper. Roll into a circle that is 1.5-2" larger in circumference than your pie dish. 
6. Place the sheet of dough over the top of your pie dish and remove the parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim the dough around the edge of the pie. 
7. Place the crust in the fridge and make the pie filling.

For the Filling

1. Place the blueberries, sugar, cornstarch, and vanilla in a mixing bowl and toss to coat. 
2. Scoop the berry mixture evenly into the dough lined pie dish, like our Classic Baker's Pie Dish. 
3. Place the remaining half of the pie dough in between two sheets of parchment paper and roll to a thickness of 1/16". Cut the dough into thin strips and cover the pie in a lattice pattern.
4. Cut off the pieces of lattice that hang over the pie crust. 
5. Brush beaten egg over the top of the pie crust. 
6. Cover the top of the pie with a loose layer of tin foil. 
7. Bake on the middle rack of an oven at 375 degrees for 40-45 minutes. 
8. Remove the tin foil and continue baking the pie until the filling is bubbling and the crust is golden brown. The center of the filling should be thick and gel-like. 
9. Remove from the oven and let cool.
10. Serve warm with vanilla ice cream!