The Best Blueberry Pie

Recipe by Pismo
READY IN: 3hrs 50mins




  • For The Pie Dough:
  • Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
  • 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.
  • 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.
  • Empty mixture into medium bowl.
  • Sprinkle vodka and water over mixture.
  • With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  • 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.
  • 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.
  • Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
  • Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
  • Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
  • For The Filling:
  • Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
  • Place 3 cups berries in medium saucepan and set over medium heat.
  • Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
  • 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.
  • Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
  • Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
  • Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
  • 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.
  • 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.
  • Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
  • Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
  • Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
  • Flute edges using thumb and forefinger or press with tines of fork to seal.
  • Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
  • Place pie on heated baking sheet and bake 30 minutes.
  • Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
  • Transfer pie to wire rack; cool to room temperature, at least 4 hours.
  • Cut into wedges and serve.