Preheat oven to 400 degrees F.
Starting by making the crust. Place flour, salt, polenta, and powdered sugar in a bowl. Whisk to mix. Make a well in the center of the flour mixture.
Add the butter and shortening, and cream by hand by using your fingertips to pinch the two together. Little by little work the flour into the fat. The texture will become grainy. Add the white wine to the well and work it gently with your hands until the dough just comes together. Water can be substituted here. Take care to not overwork.
Place the dough on a lightly-floured countertop. Using the palm of your hand, knead the dough by pushing it away from you and then back, 5 or 6 times or until smooth.
Divide the dough into 2 balls, one weighing more than the other. The heavier one will be the bottom crust. Wrap the dough balls and chill a minimum of 1 hour.
Dust the surface of a counter with instant polenta and roll the larger (bottom) dough into a 12-inch circle. Using the rolling pin, lift and gently lower the pie dough into the pan. Press down the dough, leaving a 1-inch edge overhanging the pan and trimming if there is extra. Set aside. Roll out the remaining ball of dough to a 10-inch circle and place on a lightly-floured sheet pan. Wrap both in plastic wrap and chill in the refrigerator while making the filling.
Prepare an egg wash by beating the egg and milk.
In a bowl, toss the blueberries with the lemon juice, zest, tapioca, salt, granulated sugar, and basil. Let sit for 10 minutes to macerate.
Remove the dough from the fridge. Using a pastry brush, apply a light coating of egg wash to the base crust. Leaving the liquid in the bowl, gather the seasoned blueberries and mound them into the pan slightly higher in the center. Top with crumbles of the goat cheese.
Place 10-inch top dough over the filling and pie base. Lightly press down to let out the excess air. Pinch the top and bottom dough edges together. Roll up the edges toward the center of the pie creating a border of crust. Crimp the dough with your fingers to form a decorative pattern.
Egg wash the whole pie, including the edge of crust. Sprinkle the top of the pie with a thin layer of turbinado sugar. Using a knife, make 6 slits to act as air vents on the top of the pie. Bake for 20 minutes then reduce the temperature to 350 degrees F.
Bake for an additional 45 minutes or until the pie is golden brown and the filling starts to bubble up through the slits.
Remove the pie from the oven and place on a rack to cool. Do not cut straight from the oven; the pie will be super hot and needs to cool for at least 3 hours on the counter to allow the filling to set up. The pie can be made a day ahead, cool for 3 hours on the counter and then refrigerate at night. Before serving, bring to room temperature.
Serve with creme fraiche, soft ice cream or a simple dusting of powdered sugar!
To ensure your two crusts are properly sealed, fold the top crust under the bottom crust, and then crimp with a fork or fingers.
Recipe courtesy of Hedy Goldsmith