The Best Blueberry Pie

Total Time: 3 hrs 50 mins Preparation Time: 50 mins Cook Time: 3 hrs

Ingredients

• 2 1/2 cups unbleached all-purpose flour, plus more for work surface (12 1/2 ounces)
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12 tablespoons cold unsalted butter, cut into 1/4-inch slices (1 1/2 sticks)
• 1/2 cup vegetable shortening, cold, cut into 4 pieces
• 1/4 cup vodka, cold (see note above)
• 1/4 cup cold water
• 6 cups fresh blueberries (about 30 ounces, see note above)
• 1 granny smith apple, peeled and grated on large holes of box grater
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice
• 3/4 cup sugar (5 1/4 ounces)
• 2 tablespoons quick-cooking tapioca, ground (see note above)
• 1 pinch table salt
• 2 tablespoons unsalted butter, cut into 1/4-inch pieces
• 1 large egg, lightly beaten with 1 teaspoon water

Recipe

• 1 for the pie dough:
• 2 process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
• 3 add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
• 4 scrape bowl with rubber spatula and redistribute dough evenly around processor blade; add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
• 5 empty mixture into medium bowl.
• 6 sprinkle vodka and water over mixture.
• 7 with rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
• 8 divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
• 9 remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
• 10 roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
• 11 working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
• 12 leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
• 13 for the filling:
• 14 adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
• 15 place 3 cups berries in medium saucepan and set over medium heat.
• 16 using potato masher, mash berries several times to release juices. (note: if using frozen berries, see note in recipe description above).
• 17 continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. let cool slightly.
• 18 place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
• 19 add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
• 20 transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
• 21 roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
• 22 using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
• 23 roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
• 24 using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
• 25 fold dough under itself so that edge of fold is flush with outer rim of pie plate.
• 26 flute edges using thumb and forefinger or press with tines of fork to seal.
• 27 brush top and edges of pie with egg mixture. if dough is very soft, chill in freezer for 10 minutes.
• 28 place pie on heated baking sheet and bake 30 minutes.
• 29 reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
• 30 transfer pie to wire rack; cool to room temperature, at least 4 hours.
• 31 cut into wedges and serve.