Old-Fashioned Blueberry-Maple Pie

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 23 ounces blueberries fresh
• 7 tablespoons water ()
• 4 teaspoons juice of lemon fresh
• 1 cup maple syrup pure
• 0.3 cup cooking tapioca 
• 0.8 teaspoon salt 
• 3 tablespoons sugar 
• 0.3 cup unbleached all purpose flour 
• 3 tablespoons butter unsalted chilled cut into 1/2-inch pieces
• 6 tablespoons shortening chilled cut into 1/2-inch pieces

Equipment

• bowl
• baking sheet
• oven
• knife
• pie form

Directions

1. Blend first 4 ingredients in processor.
2. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal.
3. Mix in enough ice water by tablespoonfuls to form moist clumps. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep chilled.
4. Let soften slightly at room temperature before rolling out.)
5. Place baking sheet on bottom of oven and position rack in center; preheat to 375°F.
6. Combine blueberries, syrup, flour, tapioca and juice in bowl; toss to blend.
7. Let stand 15 minutes.
8. Roll out larger dough disk on floured surface to 12-inch round.
9. Transfer to 9-inch-diameter glass pie dish.
10. Pour filling into crust.
11. Roll out second dough disk on floured surface to 12-inch round. Arrange over filling. Seal crusts at edge of dish. Trim overhang to 3/4 inch; fold under and crimp edge decoratively. Using small knife, cut several slits in top crust.
12. Bake pie until juices bubble thickly and crust is golden, about 1 hour. Cool pie on rack.
13. Serve at room temperature.