Ingredients for The Best Blueberry Pie
- Unbleached All Purpose Flour
- Table Salt
- 2 tablespoons granulated sugar + ¾ cup (150g) granulated sugar
- Unsalted Butter
- Vegetable Shortening
- 2 tablespoons vodka
- Cold Water
- Fresh Blueberries
- Granny Smith Apple
- Lemon Zest
- Lemon Juice
- Quick Cooking Tapioca
- 1 large egg
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How to Make The Best Blueberry Pie
- **Make the Pie Dough:**
- In a food processor, combine 1 ½ cups (180g) all-purpose flour, ½ teaspoon salt, and 2 tablespoons granulated sugar. Pulse 2 times until combined.
- Add 1 cup (2 sticks, 227g) cold unsalted butter, cut into cubes, and ½ cup (113g) cold vegetable shortening, cut into cubes. Process until the dough forms pea-sized pieces, about 15 seconds.
- Scrape down the bowl and add the remaining ½ cup (60g) all-purpose flour. Pulse 4-6 times until the dough just comes together.
- Empty the dough into a medium bowl. Drizzle with 2 tablespoons vodka and 1 tablespoon ice water. Gently fold the dough until it just comes together.
- Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 45 minutes (or up to 2 days).
- On a lightly floured surface, roll out one disk to a 12-inch circle. Carefully transfer to a 9-inch pie plate.
- Refrigerate the crust while you prepare the filling.
- **Make the Blueberry Filling:**
- If using frozen blueberries, cook 1 ½ cups of them over medium-high heat until reduced to 1 ¼ cups (about 12-15 minutes).
- Grind ½ cup quick-cooking tapioca into a powder using a spice grinder or mini food processor. (If using pearl tapioca, use only 5 teaspoons.)
- In a medium saucepan, mash 3 cups of blueberries with a potato masher to release some juice. Cook over medium heat until thickened (about 8 minutes).
- Let the cooked blueberries cool slightly.
- Grate 1 medium apple and wrap in a kitchen towel to squeeze out excess moisture.
- In a large bowl, combine the cooked and remaining uncooked blueberries (3 cups total if using fresh, 4 ½ cups if starting with frozen), grated apple, zest and juice of 1 lemon, ¾ cup (150g) granulated sugar, tapioca, and ¼ teaspoon salt. Gently toss to combine.
- Pour the filling into the prepared pie crust. Dot the top with 2 tablespoons (28g) cold unsalted butter, cut into small pieces.
- Roll out the second disk of dough to an 11-inch circle. Use a 1 ¼-inch round cutter to cut a circle from the center. Cut 6 more rounds, 1 ½ inches from the edge of the center hole.
- Drape the cut-out dough over the pie, trimming excess dough to ½ inch. Fold the overhang under, crimping the edges to seal.
- Whisk 1 large egg with 1 tablespoon water. Brush the top crust with the egg wash.
- If the dough is very soft, chill in the freezer for 10 minutes.
- Bake on a baking sheet in a preheated oven at 400°F (200°C) for 30 minutes. Reduce the temperature to 350°F (175°C) and bake for another 30-40 minutes, or until the filling is bubbly and the crust is golden brown.
- Let the pie cool completely on a wire rack (at least 4 hours) before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
153g
Fat
83g
Carbs
25g
