To make the crust, combine the flour, sugar, and salt in the bowl of a large food processor and pulse a few times to combine.
Add the cold cubed butter and shortening, and pulse in short bursts until it’s cut into the dry ingredients and the mixture has the texture of coarse crumbs. Add half of the ice water and pulse in 5-second bursts, adding the rest a little more at a time just until the dough starts to come together. You may not need to use all of the water—stop when the dough starts to come together, and don’t overwork it!
Turn the dough out onto a lightly floured board and knead it just enough to incorporate any dry patches of flour. Shape the dough into a disc, wrap it well in plastic wrap, and refrigerate it for an hour to chill. The crust dough can be made several days in advance and kept in the refrigerator until ready to use.
While you wait for the dough to chill, make the streusel topping and blueberry filling. To make the streusel, place the butter in a medium saucepan over medium heat and cook it, stirring frequently, until it turns golden brown and has a nutty fragrance. Watch it carefully during this process and be sure to scrape the bottom of the pan with a spatula during the cooking, so that it does not burn.
Once the butter is browned, remove the pan from the heat and stir in the sugar, almonds, cinnamon, and flour. Stir until all of the ingredients are incorporated and the mixture is moist. Spread it out on a plate or baking sheet and refrigerate the streusel to chill it quickly, for about 30 minutes.
Make the filling by combining 3 cups of blueberries, 1/2 cup sugar, the zest of 2 lemons, and 3 tbsp fresh lemon juice in a medium saucepan over medium-low heat. Stir while the mixture comes to a simmer and the sugar melts, then simmer it for about 20 minutes. The blueberries will pop and reduce their liquid, and you want the liquid to reduce by about half, until it has a much thicker jammy texture.
Remove from the heat and cool to room temperature. Stir in the remaining 4 cups of blueberries, 1/4 cup tapioca, 1 tbsp lemon juice, cinnamon, and salt. Taste the mixture, and add up to 1/4 cup sugar, depending on the sweetness of your berries and your preference.
Preheat the oven to 400 F. Flour your work surface and rolling pin, and roll the dough out into a circle. Transfer it to your 9” deep dish pie pan and trim any overhang from the sides. Scoop the room temperature blueberry filling into the pan, leaving any extra liquid in the bowl. Scatter the crumble all over the blueberries.
Place the pie on a baking sheet lined with parchment or foil. Bake at 400 F for 20 minutes, then turn the temperature down to 350 F and bake for an additional 40-50 minutes. Cover the pie loosely with foil if it seems like the crumble is getting overly brown. The pie is done when the blueberry filling bubbles thickly up out of the crumble in several places. Cool on a wire rack.
To make the crème fraiche honey whipped cream, combine all ingredients in a mixing bowl, and beat with a whisk attachment on medium-high speed until soft peaks form.
This pie is wonderful served warm, at room temperature, or cool. You will get the neatest slices if you chill it before cutting. Top with a dollop of whipped cream and a few extra blueberries for garnish.