In a large bowl combine first eight filling ingredients. Stir in blueberries; set aside. If for crust, combine flour, sugar and mace in another bowl. Cut in shortening until mixture is pea-size chunks.
Add ice water, 1 tablespoon at a time, and toss lightly with a fork until dough forms a ball. Divide dough in half. On a floured surface and using a floured rolling pin, roll to a 10 inch circle. Place into 9 inch pie pan. Spoon filling into crust; dot with butter.
Roll second half of dough to fit top of pie moisten edge of bottom crust; place top crust over. Firm and under bottom crust; flute with fingers. Beat egg with water; brush over crust. Cut slits in top. Bake at 425° F 218 C for 40 minutes or until golden brown.
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