Add butter, shortening, and flour to a food processor. Pulse until the butter is pea-sized and begins to form a crumble. Slowly add in 4 Tablespoons of water and begin pulsing. If dough does not begin to form around the center of the processor add in the additional 1 Tablespoon until it does. Remove the dough from the food processor and place on a lightly floured piece of parchment paper. Place another piece of parchment paper over the top of the dough, pressing down with the palm of your hand to flatten slightly. Roll dough out to a 12" circle. Remove the top piece of parchment paper. Lift up the bottom piece of parchment paper with dough and flip over onto a 9" pie plate or tart pie baking dish. Press gently into place. Cut off any excess around the outer edges and crimp remaining. Poke the bottom of the crust with a fork and refrigerate until ready to use.

Combine the pears and blueberries in a medium bowl. Add the sugar and lemon juice. Sprinkle with the flour and stir until combined. Set aside.

Combine dry ingredients together in a medium bowl. Add in the butter. Cut together using a pastry cutter until well combined. Mix in the sliced almonds.

Preheat oven to 350. Remove the pie crust from the refrigerator. Pour the filling into the bottom of the pie crust. Spread out the fruit so it is evenly distributed. Sprinkle the crumble topping over the fruit filling. Bake in the oven for 45-55 minutes or until topping and crust are golden brown and pears are tender. **If crust begins to brown too quickly cover the edges with foil for the last 15-20 minutes or so.