To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually mix in just enough ice water to form a ball. Flatten into a disk, wrap in plastic, and refrigerate for 1 hour.

To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour, and orange zest. Toss the blueberries with the sugar mixture.

Divide the dough in half, roll out and fit one half into a 9-inch pie plate. Pour in the filling. Roll out the other half, cut strips, and weave into a lattice top. Seal and crimp the edges, brush with egg wash, and sprinkle with sugar.

Bake for 30 minutes, then reduce the temperature to 325 degrees and bake for an additional 20 minutes or until browned. Cool on a rack before serving.