For Spiced Butter Crust:

1. In a large bowl, whisk together, flour, sugar, salt and dry spices. Add chilled butter and vanilla extract and either using your hands or a pastry blender, mix together until a slightly sandy-like mixture forms. Add the shortening and blend again. The mixture should be more like coarse crumbs now. Add the ice water one tablespoon at a time until a soft, pliable dough comes together. Wrap in clingfilm and chill for an hour or overnight.
2. Preheat oven to 350 degrees F.
3. Divide the dough in half and on a well floured surface, roll out half of the dough to fit a 9-inch pie plate. The dough should be 1/4" thick. Prick the bottom of the pie crust with a fork several times. Place a sheet of parchment over the crust and fill with baking beans or an oven proof bowl to keep the crust from sinking as it bakes. Let bake for about 10 minutes. Then remove and let cool.

Blueberry Basil Filling:

1. In a large bowl toss the blueberries and basil together with flour until the berries are all coated. Add the sugar and preserves then pour the filling evenly into the prepared pie shell. Sprinkle an addition tablespoon of flour over the berries.
2. Roll out the other half of the dough to fit over the pie. Trim and pinch the edges. Piece the top with a knife.
3. In a small bowl, whisk an egg then brush it over the pie crust. Sprinkle with turbinado sugar and place the pie onto a cookie sheet before baking.
4. Bake the pie for 35-40 or until the crust is nice and golden and the juices begin to bubble.
5. Transfer to a wire rack and allow to cool before serving.
6. If desired, whisk icing sugar with milk to create a drizzle for the pie.