Mini Lemon-Blueberry Pies

1. To make the crust, place 1 1/2 cups of flour, 1 1/2 teaspoons of sugar, and the salt in the bowl of a food processor and pulse a few times to combine. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. With the machine running, add the 1/4 cup of ice water in a slow, steady stream, blending just until the dough comes together.

2. Transfer the dough to a lightly floured work surface. Shape the dough into a flat disk and wrap in plastic wrap. Chill the dough in the refrigerator for at least 1 hour, or overnight.

3. Divide the dough into 4 equal pieces and roll each into a 4-inch circle, about 1/4-inch thick. Using a 1-inch heart-shaped cookie cutter, cut out a small heart in the center of the dough. Set the dough aside.

4. To make the filling, toss together the blueberries, 1/4 cup of sugar, the lemon zest, and 1 tablespoon of flour in a medium bowl. Divide the filling between four 4-inch ramekins and place the ramekins on a large rimmed baking sheet. Top each with a crust and crimp the edges of the crust with the tines of a fork. Gently brush the dough with the egg wash (egg beaten with a tablespoon of water) and sprinkle with the turbinado sugar. Freeze the pies for 10 minutes.

5. Meanwhile, preheat the oven to 375°F. Bake the pies for 35 to 40 minutes, until the crust is golden brown and the fruit is bubbling. Remove from the oven and let cool completely.