Blueberry Pie

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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

Special equipment: 1 (9-inch) pie tin

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

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