To make crust, process flour, butter, shortening and salt in food processor until mixture is a fine meal. Add ice water and pulse until dough comes into a ball. Turn out, knead 4 or 5 times until dough comes together. Divide into two balls. Cover and refrigerate at least one hour or overnight.
Preheat oven to 400 F. Roll one ball of dough out into a 12 inch circle a quarter inch thick. Fit the dough into the bottom of a 9-inch pie plate.
Place brown sugar, lemon juice, and cornstarch in a bowl and toss with blueberries. Pour blueberry mixture into pie plate. Dot with butter.
Roll out second round of dough and place over filling. Crimp edges, trim edges, and make 3-4 slits on top for steam to escape.
Bake 15 minutes, then reduce temperature to 350 F and bake until crust is brown and blueberries bubbling, another 40-45 minutes.
Serve warm with vanilla ice cream.
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