Blueberry Lattice Pie

• 2 1/2 cups all-purpose flour
• 2 teaspoons plus 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1/2 cup cold unsalted butter, cut in small pieces
• 6 tablespoons cold vegetable shortening
• 6 to 8 tablespoons ice water
• 1 egg, beaten with 1 teaspoon water
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup all-purpose flour
• 1 teaspoon grated orange zest
• 6 cups fresh blueberries, cleaned

1. To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl.
2. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal.
3. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball.
4. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
5. To make the filling, preheat the oven to 400 degrees.
6. Combine the sugar, cinnamon, flour and orange zest.
7. Place the blueberries in a large bowl and toss with the sugar mixture.
8. Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate.
9. Place the filling in the dish.
10. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top.
11. Seal, trim and crimp the edges.
12. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
13. Bake for 30 minutes.
14. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer.
15. Cool on a rack.
16. Cut into wedges and serve.

flour, sugar, kosher salt, cold unsalted butter, cold vegetable shortening, water, egg, sugar, ground cinnamon, allpurpose, orange zest, fresh blueberries

Taken from cooking.nytimes.com/recipes/9290 (may not work)