In a large bowl, combine first eight filling ingredients. Stir in blueberries; set aside.
For crust, in another bowl combine the flour, salt and mace. Cut in shortening until mixture is crumbly. Gradually add ice water, 1 tablespoon at a time, and toss with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle.
Divide pastry in half so that one ball is slightly large than the other. Roll out large ball on a lightly floured surface to fit a 9-in. pie plate.
Transfer pastry to pie plate. Trim pastry even with edge of plate. Add the filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Beat egg with water; brush over crust. Cut slits in top.
Bake at 425° for 40 minutes or until golden brown.