Pie Crust:

Place flour, sugar, and salt into the bowl of a food processor. Pulse two times to combine dry ingredients. Add butter, and shortening and pulse to incorporate until mixture resembles coarse cornmeal.

Next, add water, one Tablespoon at a time until the dough begins to come together in lumps. it should hold together but not be sticky.

Place the dough on a lightly floured surface, and knead a few times to disperse the butter and shortening. Separate the dough into two equal balls and place in plastic wrap. Refrigerate dough for at least 2 hours.

Roll pie one crust into a circle, place in a 9-inch pie dish cut off any excess overlapping dough, and crimp edges. Using the tines of a fork, dock the bottom and sides of the raw pie crust to make holes for ventilation.

Mix egg wash. Brush a thin layer of egg wash over the crimped edges of the pie. Sprinkle the edges with mixed sesame seeds.

Cut a 14-inch piece of parchment paper, Crumple it into a ball. Unfold the ball and place it inside the pie. Fill the parchment with dry beans to BLIND bake the pie crust.

Filling:

In a large bowl with an electric mixer, beat room temperature cream cheese, ½ cup powdered sugar, and vanilla until light and fluffy, (about 4 minutes). In another bowl, whip the heavy cream and ¼ cup powdered sugar until stiff peaks form. Fold the whipped cream into the cheese mixture. Refrigerate until ready to build the pie.

Topping:

In a medium saucepan, whisk the sugar and cornstarch together. Add the lemon juice and blueberries. Stir over medium heat. Bring to a boil; cook and stir until very thick. Remove from heat. Refrigerate until ready to build the pie.

Assemble:

As soon as the ingredients are cool enough, spread the cream cheese filling evenly over the bottom of the pie. Dollop the blueberry mixture on top of the cream cheese layer. Smooth with an offset spatula. Cover with plastic wrap and chill for 4 hours or overnight. Serve with additional whipped cream.