1 stick unsalted butter, chilled and cubed, plus 1 tablespoon for pan
5 cups all-purpose flour, plus more for rolling dough
2 teaspoons granulated sugar
2 teaspoons kosher salt
1 cup shortening, chilled and cubed
1/2 to 2/3 cup, plus 2 tablespoons ice water
5 cups blueberries, discard any small or overly soft berries
2 tablespoons all-purpose flour, sifted
1/2 stick unsalted butter, cut into small cubes
1 cup granulated sugar
1 pinch kosher salt
1 lemon, zested and juiced
12 to 14 ounces good quality blueberry jam
1/2 cup granulated sugar
1/4 cup water
1 orange, juiced
Vanilla ice cream, for serving
Don't dock the crust because the filling is liquidy and will cause the crust to stick to the pie tin.
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