Blueberry Pie
 Total Time |
|---|
| 1.22 hours |
Ingredients
8 Tbsp vegetable shortening
12 Tbsp unsalted butter
2.5 cups flour
2 Tbsp sugar- 1 tsp salt
0.25 cup vodka
0.25 cup ice water
3 cups berries
1 granny smith apple- 3 cups berries
- 2 Tbsp unsalted butter
- 0.75 cup sugar
2 Tbsp instant tapioca
2 tsp lemon zest- 2 tsp 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 1/4" 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.