Old-Fashioned Blueberry-Maple Pie

• 2 1/4 cups unbleached all purpose flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 6 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
• 3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 7 tablespoons (about) ice water
• 4 cups fresh blueberries (about 23 ounces)
• 1 cup pure maple syrup
• 1/4 cup unbleached all purpose flour
• 1/4 cup quick-cooking tapioca
• 4 teaspoons fresh lemon juice

1. Blend first 4 ingredients in processor.
2. Add shortening and butter.
3. Using on/off turns, process until mixture resembles coarse meal.
4. Mix in enough ice water by tablespoonfuls to form moist clumps.
5. Gather dough together; divide into 2 pieces, 1 slightly larger than the other.
6. Flatten into disks; wrap each in plastic and chill 1 hour.
7. (Can be prepared 1 day ahead.
8. Keep chilled.
9. Let soften slightly at room temperature before rolling out.)
10. Place baking sheet on bottom of oven and position rack in center; preheat to 375F.
11. Combine blueberries, syrup, flour, tapioca and juice in bowl; toss to blend.
12. Let stand 15 minutes.Roll out larger dough disk on floured surface to 12-inch round.
13. Transfer to 9-inch-diameter glass pie dish.
14. Pour filling into crust.
15. Roll out second dough disk on floured surface to 12-inch round.
16. Arrange over filling.
17. Seal crusts at edge of dish.
18. Trim overhang to 3/4 inch; fold under and crimp edge decoratively.
19. Using small knife, cut several slits in top crust.
20. Bake pie until juices bubble thickly and crust is golden, about 1 hour.
21. Cool pie on rack.
22. Serve at room temperature.

flour, sugar, baking powder, salt, vegetable shortening, butter, water, fresh blueberries, maple syrup, flour, quickcooking tapioca, lemon juice

Taken from www.epicurious.com/recipes/food/views/old-fashioned-blueberry-maple-pie-101951 (may not work)