Blueberry Pie

americastestkitchen.com

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subheading: FOOLPROOF PIE DOUGH:

2 ½ cups unbleached all-purpose flour (12 ½ ounces), plus more for work surface

1 teaspoon table salt

2 tablespoons sugar

12 tablespoons cold unsalted butter (1 ½ sticks), cut into ¼-inch slices

½ cup vegetable shortening, cold, cut into 4 pieces

¼ cup vodka, cold (see note)

¼ cup cold water

subheading: BLUEBERRY FILLING:

6 cups fresh blueberries (about 30 ounces) (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

¾ cup sugar (5 ¼ ounces)

2 tablespoons quick-cooking tapioca, ground (see note)

pinch table salt

2 tablespoons unsalted butter, cut into ¼-inch pieces

1 large egg, lightly beaten with 1 teaspoon water

subheading: FEATURED EQUIPMENT:

Rasp-Style Graters

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