Crust: 8 tbsp Earth Balance vegan butter, chilled (1 stick or 4 oz. by weight) 3 tbsp Earth Balance vegan shortening, chilled (1-1/2 oz. by weight) 1-2/3 cups All-purpose flour (8 oz. by weight) 2 tbsp Sugar (non-bone char processed) 1/4 tsp Salt 3 to 6 tbsp Ice cold water Blueberry Cranberry Filling: 5 cups Blueberries (24 oz. by weight) 2-1/2 cups Cranberries (12 oz. by weight) 1 tbsp Lime juice (juice from about 1 to 2 limes) 1/2 cup Sugar (4 oz. by weight, non-bone char processed) 1 tbsp Light brown sugar (non-bone char processed) 6 tbsp Tapioca flour (1-1/2 oz. by weight) 2 tbsp All-purpose flour 1 tsp Cinnamon 1/2 tsp Salt Streusel Topping: 6 tbsp Earth Balance vegan butter, melted ( of a stick or 3 oz. by weight) 1 cup Pecans, coarsely chopped (4 oz. by weight) 1/2 cup Rolled oats (1-3/4 oz. by weight) 2/3 cup Light brown sugar (4 oz. by weight, non-bone char processed) 2/3 cup All-purpose flour (3 oz. by weight) 1/2 tsp Cinnamon Glaze: 1/2 cup Organic powdered sugar (2-1/2 oz. by weight, non-bone char processed) 2 to 3 tbsp Lime juice (juice from about 1 lime) ________________________________________________________________ 1. Crust: Cut the vegan buttery stick and shortening into about 1/2-inch pieces. Pulse in food processor with flour, sugar, and salt about 10 times or until crumbly. Add 3 to 6 tbsp ice water (amount will vary depending on kitchen temperature and humidity) and pulse about another 5 times or until mixture holds its shape when a small amount is squeezed in fist. Place dough in an airtight container and refrigerate for at least 1 hour. Preheat oven to 350F. Roll out dough about 1/8-inch thick and press into a 9-inch deep dish pie plate. Dock bottom with a fork, line with parchment paper and fill with pie weights. Bake for 14 to 16 minutes or until very lightly browned. 2. Filling: When crust has cooled, preheat oven to 375F. Gently mix together all filling ingredients, then fill pie crust. 3. Topping: Mix together all streusel topping ingredients well using a fork, then spoon evenly over the berry filling. 4. Place pie on a cookie sheet and bake at 375F. After 20 to 25 minutes, or when the topping and crust edges are browned, loosely cover the entire pie with aluminum foil, reduce the temperature to 350F and bake for an additional 50 to 60 minutes or until the filling just begins to bubble around the edges. Allow to cool for at least 30 minutes. 5. Glaze: Whisk together powdered sugar and 2 tbsp lime juice. Gradually add additional lime juice, several drops at a time as needed until desired consistency is reached. Drizzle onto cooled pie.