The best recipe for blueberry pie that I have ever made!
For the Crust:
2½ 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 teaspoon water
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.
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 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.
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.
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.
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.
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.
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.
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.