Honey Balsamic Blueberry Pie

• 3 cups all-purpose flour
• 3/4 cup cold butter, cubed
• 6 Tbsp cold vegetable shortening
• 1 Tbsp kosher salt
• 4-6 Tbsp ice cold water

Filling

• 7 cups fresh blueberries
• 1/4 cup cornstarch
• 2 Tablespoons Blueberry Aged Dark Balsamic 
• 1/2 cup sugar
• 1/3 cup Franklin Raw Honey
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1/8 tsp finely ground black pepper
• 2 Tbsp butter, cubed
• 1 large egg

Directions:

For the crust:

1. Process first four ingredients in a food processor until mixture resembles a coarse meal.
2. With processor running, gradually add 4 Tablespoons ice cold water, 1 Tablespoon at a time, until dough forms into a ball and pulls away from the sides of the bowl. Add up to 2 Tablespoons more water if necessary.
3. Halve dough and flatten into disks, then wrap in plastic wrap Chill for 2 hours

For the filling:

1. Place 1 cup of blueberries in a large bowl, crush with a wooden spoon.
2. Stir in the cornstarch and vinegar until cornstarch dissolves.
3. Stir the remaining filling ingredients into the crushed berry mixture.

To assemble:

1. Unwrap 1 disk of the chilled dough, and place on a lightly floured surface. Sprinkle with flour. Roll to 1/8 inch thick
2. Fit dough into greased (with Butter) 9-inch deep dish pie plate. Repeat rolling procedure with remaining dough disk, then cut it into 12-14 (1/2 inch wide) strips. Remove scraps but do not discard.
3. Pour fruit mixture into piecrust. Dot with butter cubes. Arrange pie crust strips into a lattice design over filling. Trim excess dough.
4. Brush entire pie with remaining egg mixture. Freeze 20 minutes until dough is firm.
5. While pie is freezing, preheat oven to 425 F. Bake pie on a foil lined sheet for 20 minutes. Reduce oven temperature to 375 F, bake 20 minutes more. Cover pie with foil to prevent excessive browning and bake 25-30 minutes (about 65-70 minutes total), or until crust is golden and filling bubbles in center.
6. Remove from baking sheet to a wire rack and cool for 1 hour before serving. Enjoy!

This delicious recipe is adapted from The TODAY Show