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Best Blueberry Pie

The best recipe for blueberry pie that I have ever made!
Course Dessert
Cuisine American
Prep 1 hour 30 minutes
Cook 1 hour 10 minutes
Total 2 hours 40 minutes
Servings 8 servings
Calories 628 kcal
Author Michelle

Ingredients

For the Crust:

  • cups unbleached all-purpose flour plus more for work surface
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • ¾ cup cold unsalted butter cut into ¼-inch slices
  • ½ cup vegetable shortening cold, cut into 4 pieces
  • ¼ cup vodka cold
  • ¼ cup cold water

For the Filling:

  • 6 cups fresh blueberries (about 30 ounces)
  • 1 Granny Smith apple peeled and grated on large holes of box grater
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • ¾ cup granulated sugar
  • 2 tablespoons instant tapioca granulated
  • Pinch of table salt
  • 2 tablespoons unsalted butter cut into ¼-inch pieces

For the Egg Wash:

  • 1 egg
  • 1 teaspoon water
US Customary - Metric

Directions

  1. Make the Crust: Process 1½ cups of the flour, the salt and sugar in a 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 10 to 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape the bowl with a rubber spatula and redistribute the dough evenly around the 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.
  2. 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.
  3. Remove 1 disk of dough from the refrigerator and roll out on a generously floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate, leaving at least 1-inch overhang on each side. Ease the dough into the plate by gently lifting the edge of the dough with one hand while pressing into plate bottom with the other hand. Leave any dough that overhangs the plate in place; refrigerate while preparing the filling, at least 30 minutes.
  4. Make the Filling: Adjust oven rack to lowest position, place a rimmed baking sheet on the oven rack, and preheat oven to 400 degrees F.
  5. Place 3 cups of the berries in a medium saucepan set over medium heat. Using a potato masher, mash the berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of the berries have broken down, the mixture is thickened and reduced to 1½ cups, about 8 minutes. Let cool slightly.
  6. Place the grated apple in a clean kitchen towel and wring dry. Transfer the apple to a large bowl. Add the cooked berries, remaining 3 cups uncooked berries, lemon zest, lemon juice, sugar, tapioca, and salt; toss to combine. Transfer the mixture to dough-lined pie plate and scatter butter pieces over filling.
  7. Roll out second disk of dough on a generously floured work surface to an 11-inch circle. Cut out rounds of dough, shapes, or prepare a lattice crust. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½-inch overhang on each side.
  8. 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 the edges or press with tines of fork to seal. Whisk together the egg and water, and brush the top and edges of pie with egg mixture. Place in the freezer for at least 10 minutes.
  9. Place the pie on the heated baking sheet and bake for 30 minutes. Reduce oven temperature to 350 degrees F and continue to bake until the 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.

Recipe Notes

Note #1: You can use frozen blueberries in place of the fresh blueberries. If you do, cook half over medium-high heat without mashing, until they are reduced to 1¼ cups, about 12 to 15 minutes.

Note #2: The vodka in the crust is essential, as it evaporates in the oven, providing moisture but no gluten development. You may substitute another 80-proof liquor, but not water. If you cannot have vodka, I recommend using this crust recipe, doubled.

Nutritional values are based on one serving

Note #3: I did the star design on the crust using a double sided pie topper from King Arthur Flour, one side with stars and the other with cherries, which appears to be out of stock now.

Nutrition Facts
Best Blueberry Pie
Amount Per Serving
Calories 628 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 16g100%
Cholesterol 73mg24%
Sodium 308mg13%
Potassium 164mg5%
Carbohydrates 73g24%
Fiber 4g17%
Sugar 35g39%
Protein 5g10%
Vitamin A 720IU14%
Vitamin C 13mg16%
Calcium 22mg2%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.