Blueberry Pie

This is my first attempt and I must say it was a hit! 

Ingredients
Dough
3 cups flour
2 tablespoon sugar
¾ cup butter (softened)
5 tablespoons shortening
8-10 tablespoons water

Filling
6 c blueberries
1 cup sugar
3 tablespoons cornstarch
½ lemon: zest and juice (3 tablespoons)
2 tablespoons granulated sugar to sprinkle

Instructions

1. Combine the flour, sugar, butter and shortening to obtain something like a coarse cornmeal.
2. Sprinkle the water, one tablespoon at a time and mix just enough for the mixture to hold together and turn into a smooth dough. Add more water if needed.
3. Divide the dough in 2 pieces, wrap in plastic and refrigerate for 15-20 minutes.
4. Combine the blueberries, sugar, cornstarch and lemon juice and zest in a bowl.
5. Let it sit for ½ hour.
6. Preheat the oven at 500 degF
7. Remove the dough from the refrigerator.
8. Sprinkle work surface with flour. Roll out one piece of the dough into a 9 inch circle using a rolling pin and sprinkling with flour. Roll the dough over the rolling pin, and unroll it onto the pie pan. Press gently.
9. Roll out the second piece of dough into a rectangle and cut into 8 strips.
10. Spread the blueberry filling on the pie crust.






11. Place the strips to form a lattice as shown in the picture. Press the strips against the crust and tuck them in. Cut any excess dough.





12. Sprinkle with sugar.



13. Place the pie on a baking sheet. Bake 25 minutes at 425, then lower temperature to 375 and bake another 25 minutes. It should be bubbling that's why it is recommended to place it on a baking sheet. I didn't follow the advice so the bottom of my oven was splashed a little bit.


14. The crust should be dark brown


15. Let it cool until barely warm. Cut yourself a slice and enjoy!