2 1/2 cups unbleached all-purpose flour, plus more for dusting work surface
2 tablespoons sugar
1 teaspoon salt
6 tablespoons chilled solid vegetable shortening
8 tablespoons cold unsalted butter, cut into 1/4 -inch pieces
8-10 tablespoons ice water
For the filling
3 cups blackberries
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon lemon juice
1/4 teaspoon lemon zest
For the glaze
1 1/2 cups icing sugar
1/4 cup cooled, strong, freshly brewed earl grey tea
1/2 teaspoon of earl grey tea leaves( you can cut open a tea bag and scoop out your leaves)
Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.
Sprinkle 8 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. If dough does not come together, stir in remaining ice water, 1 teaspoon at a time, until it does. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.
Preheat the oven to 400 degrees F. In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing and coarsely mashing occasionally, 20 minutes.
Roll out dough on lightly floured surface and cut into squares (you will get about 24 squares in total). Lightly brush edge of pastry square with a lightly beaten egg. Spoon on 1-2 tablespoons of blackberry mixture. Place a second pastry square directly over top of the blackberry filling and press edges of pastry together to seal into a pocket. Press fork into edges of pocket and pierce 3-4 holes in top of pastry pocket.
Lightly brush top of each pocket pie with egg wash and sprinkle with sugar. Place on baking sheet and bake for 20 minutes until top is golden brown. Place on wire rack and cool completely.
For the earl grey tea glaze mix together the brewed early grey tea, tea leaves and icing sugar. Drizzle over top of cooled pocket pies and serve immediately.