Blueberry pie

Gooey mess served with ice cream

Crust
Flour, all purpose	3 ¼ cups
Butter, unsalted, cold, cut into cubes	½ cup
Vegetable shortening	¾ cup
Salt, kosher	1 ¼ teaspoons
Water, iced	2/3 cup
Egg, beaten	1
Filling
Blueberries	6 cups
Sugar	¾ cup
Nutmeg, freshly grated	¼ teaspoon
Lemon, zest	1
Flour, all purpose	3 tablespoons
Crème fraîche	¼ cup
Butter, unsalted, cut up	1 tablespoon
Coat
Egg, beaten	1
Sugar	2 tablespoons

Crust 

1. Combine the flour, butter, shortening, and salt in a bowl, and place in the freezer for 30 minutes. 
2. Remove the flour mixture from the freezer, and using a pastry knife, cut the butter and shortening to the size of peas to almonds. 
3. Make a well in the center, add the ice water and egg, and mix with your hands until just combined. 
4. Divide, shape into two discs, wrap each with plastic wrap, and then freeze for 30 minutes. 
5. Preheat the oven to 450°F; ensure a rack is in the middle. 

Filling 

1. Combine the berries, sugar, nutmeg, and zest in a bowl; cover it with plastic wrap, and let sit at room temperate for 30 minutes. 
2. Sprinkle the flour over, toss, add the crème fraîche, and mix until the berries are coated. 
3. Roll the pie dough out to two 12-inch discs. 
4. Lay one disc in a 9-inch pie dish; gently press the dough over the bottom of the pan and up the sides, leaving a lip over the edge. 
5. Spoon the berry mixture into the pie shell, and dot with butter. 
6. Place the second disc over the filling. 
7. Trim the excess dough to the border of the pie dish, and crimp the edges. 
8. Brush the top of the pie with the beaten egg, and sprinkle with sugar. 
9. Cut slits into the top of the crust to allow steam to escape. 
10. Bake for 15 minutes; reduce the temperature to 375°F, and continue baking for 45 minutes. 
11. Let the pie cool at least 1 hour before slicing.

Recipe adapted from The Big Sur Bakery Cookbook: A Year In The Life Of A Restaurant.