Blueberry Pie

Name: Blueberry Pie
Yield: Serves 8
Ingredients: 2 1/2 cups (12 1/2 ounces), all-purpose flour, divided; 2 tablespoons, sugar; 1 teaspoon, table salt; 12 tablespoons, unsalted butter, cut into 1/4-inch-thick slices and chilled; 8 tablespoons, vegetable shortening, cut into 4 pieces and chilled; 1/4 cup, vodka, chilled; 1/4 cup, cold water; 2 tablespoons, instant tapioca; 30 ounces (6 cups), blueberries, divided; 1 , Granny Smith apple, peeled and grated on large holes of box grater; 2 teaspoons grated, lemon zest plus 2 teaspoons juice; 3/4 cup (5 1/4 ounces), sugar; 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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Appears in Cook's Country April/May 2012, 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.

SERVES8

TIME2½ hours, plus 1¼ hours 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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