Blueberry Pie¶

Total Time
1.22 hours

Ingredients¶

• 8 Tbsp (92 g) vegetable shortening
• 12 Tbsp (170 g) unsalted butter
• 2.5 cups (230 g) flour
• 2 Tbsp (20 g) sugar
• 1 tsp salt
• 0.25 cup vodka
• 0.25 cup (57 g) ice water
• 3 cups (426 g) berries
• 1 granny smith apple
• 3 cups (426 g) berries
• 2 Tbsp (28 g) unsalted butter
• 0.75 cup (117 g) sugar
• 2 Tbsp (18 g) instant tapioca
• 2 tsp (9 g) lemon zest
• 2 tsp (9 g) lemon juice
• some salt

Cookware¶

• 1 9" pie plate
• 1 medium saucepan
• 1 potato masher
• 1 towel

Instructions¶

Step 1¶

For crust, chill and cut vegetable shortening into 4 pieces. Chill 12 Tbsp unsalted butter and cut into ¼" pieces.

Step 2¶

Combine flour, sugar, salt, butter, vegetable shortening, chilled vodka, and ice water.

Step 3¶

Roll 1 disk of dough into a 12" circle on a lightly flowered counter. Roll into a 9" pie plate.

Step 4¶

Place 3 cups of berries in a medium saucepan and set over medium heat.

Step 5¶

Mash with potato masher until half of berries have broken down.

Step 6¶

Heat for 8 minutes, until mixture is thickened and reduced to 1.5 cups.

Step 7¶

Place shredded granny smith apple in towel and squeeze out juice.

Step 8¶

Mix apple, cooked berries, raw berries, 2 Tbsp unsalted butter, sugar, instant tapioca, lemon zest, lemon juice, and pinch of salt.

Step 9¶

Pour into pie plate and cover with second crust or make lattice top.

Step 10¶

Bake on lowest rack at 400°F for 25 minutes, then reduce to 350°F and bake 30 to 40 minutes more.

Source¶

• Recipe Box