1. Process flour, sugar, and salt together in food processor until combined, about 5 seconds. Scatter shortening over top and process until mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse mixture until it resembles coarse crumbs, about 10 pulses. (To do this by hand, freeze the butter and shortening, grate it into the flour using the large holes of a box grater, and rub the flour-coated pieces between your fingers for a minute until the flour turns pale yellow and coarse.)
2. Transfer mixture to large bowl. Sprinkle 3 tablespoons ice water over mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together. If dough does not come together, stir in remaining ice water, 1 tablespoon at time, until it does. Turn the dough onto a sheet of plastic wrap and flatten it into a 4-inch disk. Wrap tightly in plastic and refrigerate for 1 hour. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling it out.) Dough makes 1 pie in a 8 3/4" pie pan (standard aluminum pan you find in the supermarket).
3. Cut dough into two pieces. Roll disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.
4. Adjust oven rack to lowest or middle position (depends on your oven and where the filaments are), place rimmed baking sheet on rack, and HEAT OVEN TO 500 DEGREES.
5. Mix 1 cup sugar, flour, lemon zest together in large bowl. Add blackberries and lemon juice and gently toss with rubber spatula until combined. Spread blackberries with their juices into dough-lined pie plate, mounding them slightly in middle. Dot the top of the blackberries with the cold butter cubes. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1/2 inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugar.
6. Place pie on heated baking sheet, REDUCE HEAT in oven to 425 DEGREES, and bake until crust is light golden brown, about 25 minutes. REDUCE oven temperature AGAIN to 375 DEGREES, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 209 (73%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 46mg||14 %|
|Sodium 485.8mg||17 %|
|Potassium 260.5mg||7 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 11.2g|
|Protein 3.3g||5 %|
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Calories per serving: 285
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