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

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By Yvonne Ruperti

Appears in Cook's Illustrated July/August 2008, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Dessert Pies

Fruit Desserts

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

SERVESMakes one 9-inch pie

TIME2½ hours, plus 45 minutes chilling and 4 hours cooling

has video

WHY THIS RECIPE WORKS

When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor.

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