2 1/2 cups sifted all-purpose flour
1 tablespoon sugar
6 tablespoons chilled unsalted butter
6 tablespoons chilled margarine
3 to 4 tablespoons iced water
for the filling
2 pints (about 4 cups) fresh blueberries, picked over, washed and drained
2 teaspoons lemon juice
1/2 cup (60 g) sugar
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
1. sift the flour and sugar into a medium-sized bowl.
2. Add the butter and margarine and work into the flour with your fingertips or a pastry blender until the mixture resembles coarse meal.
3. Gradually stir in the water until the dough forms.
4. Wrap the dough in wax paper and chill for 30 minutes.
5. Put the blueberries and lemon juice in a large bowl. Combine the sugar, cornstarch and nutmeg in a small bowl. Stir the sugar mixture into the blueberries.
6. Heat the oven to 425 degrees. Roll out half the dough on a lightly floured work surface to fit a 9-inch pie plate. Carefully fit the dough into the pan, trim the edges and chill the pie shell. Roll the remaining dough into a rectangle about 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the dough into 1/2-inch strips.
7. Spoon the blueberry filling into the chilled shell. Lightly moisten the edges of the shell with water. Lay the dough strips over the top of the filling in a lattice pattern. Tuck the ends under the bottom crust and flute the edges of the crust. Brush the dough strips with the beaten egg.
8. Bake the pie for 10 minutes. Lower the oven temperature to 375 degrees and bake the pie for 40 to 50 minutes more, until the crust is lightly browned and the filling is bubbling.
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