Blueberry Pie

Name: Blueberry Pie
Yield: Makes one 9-inch pie
Ingredients: 2 1/2 cups, unbleached all-purpose flour (12 1/2 ounces/354 grams), plus more for work surface; 1 teaspoon, table salt; 2 tablespoons, sugar; 12 tablespoons, cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices; 1/2 cup, vegetable shortening, cold, cut into 4 pieces; 1/4 cup, vodka, cold (see note); 1/4 cup, cold water; 6 cups, fresh blueberries (about 30 ounces/850 grams) (see note); 1 , Granny Smith apple, peeled and grated on large holes of box grater; 2 teaspoons, grated zest and 2 teaspoons juice from 1 lemon; 3/4 cup, sugar (5 1/4 ounces/149 grams); 2 tablespoons, quick-cooking tapioca, ground (see note); pinch, table salt; 2 tablespoons, unsalted butter, cut into 1/4-inch pieces; 1 large, egg, lightly beaten with 1 teaspoon water

Desserts or Baked Goods
Fruit
Dessert Pies
Fruit Desserts

By Yvonne Ruperti ･ Appears in Cook's Illustrated July/August 2008, America's Test Kitchen TV

Sweet, delicate blueberries are easily overshadowed by a dull thickener. Our goal was a sliceable pie with bright, fresh flavor.

A cookbook recipe exclusively for All-Access members from The Perfect Pie

SERVES Makes one 9-inch pie

TIME 2½ hours, plus 45 minutes chilling and 4 hours cooling

Why This Recipe Works

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