4tablespoonsvegetable shorteningfrozen & cut in cubes
10tablespoonsunsalted butterfrozen & cut in cubes
6 - 10tablespoonsice water
Filling
2lbsfresh blueberries
⅔cupsgranulated sugar
¾cupsbuttermilk
⅓cup+ 1 tablespoon arrowroot starch
zest of one lemon
2teaspoonsvanilla bean paste
2 ½teaspoonsgingergrated
¼teaspoonsalt
Egg Wash
1tablespoonbuttermilk
1egg yolk
Instructions
Mix together the flour, salt, and sugar until well combined.
Cut in the shortening and butter using a pastry cutter, or food processor until the mixture resembles coarse meal.
Slowly add the ice water until the mixture just starts to look chunky and holds together when pressed.
Turn the dough onto plastic wrap and form into a disc. Chill in the refrigerator for at least 1 hour, preferably overnight.
Divide the dough almost in half - roughly a 55/45 split. Roll out the larger half until it is a ¼-inch circle and place into a pie pan. Tuck in the edges under the dough, leaving a small amount of the dough hanging over the lip of the pan. Place the pan in the freezer, and chill the remaining dough in the refrigerator.
Rinse and drain the blueberries and set aside in a large bowl.
In a separate bowl, mix together the sugar, buttermilk, arrowroot starch, lemon zest, vanilla bean paste, ginger, and salt. Whisk until well combined.
Pour the buttermilk mixture into the bowl with the blueberries and mix until well combined.
Pour the blueberry mixture into the pie shell and place in the freezer. while you work on the top crust.
Roll out the remaining crust dough until ¼ inch thick. Cut thin strands of the dough in groups of three for the braids. Leave the strand connected with about a centimeter border on one end. Slowly create a braid with the strands. I used one long braid for the center of the lattice and a smaller one going the opposite direction. I used three braids that I connected together by pinching the ends together to circle around the pie crust.
As you make each braid, place them on a lightly floured plated and leave in the refrigerator to keep cold.
Reroll the remaining dough and cut out strips that are about 2 inches wide.
Remove the pie from the freezer. Create a lattice using two of the braids and the strips. Press down the edges so they adhere to the crust. Take the remaining braids and place firmly along the edges, making sure they aren't too far out or else they will fall off during baking.
Place the pie in the freezer for about an hour.
While the pie is freezing, preheat the oven to 350 degrees F.
Remove the pie from the freezer and brush the top pie crust with the egg wash.
Bake for 18 minutes, then cover the edges with aluminum foil to keep the edges from burning.
Continue to bake for at least 40 - 50 minutes longer, or until the top is golden brown and the filling is bubbling and steaming hot.
Remove from the oven and cool completely to room temperature.