Add the flour and sugar to a large mixing bowl and mix it together. Then add the shorting and cut it in with a fork or a pastry cutter. Cut it in until small pea-size pieces form.

Then add in the water and vanilla and mix well. 

Form the dough into two balls. Press till about half-inch thick and wrap and store in the fridge for at least 2 hours. 

In a large mixing bowl add the blueberries, vanilla, sugar, and flour. Mix until blueberries are coated and set aside.

Preheat oven to 375.

Remove the pie crust from the fridge. Using a rolling pin, roll out half of it on a floured surface. Then carefully roll it onto the pin and then roll it back out over the pie pan.

Now roll the other half of the crust out. Then using a knife (or pizza cutter works even better) cut the crust into strips.

Dump the berry mixture into the pie pan. Drap the strips over the berries and weave them together. You can just layer them put it looks better when you weave them. Pinch the edge pieces to form the crust edge and trim off any extra.

Beat egg and water together until it is fully blended to make egg wash. Using a pastry brush, lightly coat the edge of the crust as well as these weaved pieces.

Place on a cookie sheet (in case of any bubbling over) and bake in the middle rack of the oven for 55 minutes to one hour.