Blueberry Pie

🥘 Ingredients

• vegetable shortening 8 Tbsp
• unsalted butter 12 Tbsp
• flour 2 ½ cups
• sugar 2 Tbsp
• salt 1 tsp
• vodka ¼ cup
• ice water ¼ cup
• berries 3 cups
• granny smith apple 1
• berries 3 cups
• unsalted butter 2 Tbsp
• sugar ¾ cup
• instant tapioca 2 Tbsp
• lemon zest 2 tsp
• lemon juice 2 tsp
• salt

1. 1

   For crust, chill and cut vegetable shortening into 4 pieces. Chill 12 Tbsp unsalted butter and cut into 1/4" pieces.
2. 2

   Combine flour , sugar , salt , butter, vegetable shortening, chilled vodka , and ice water .
3. 3

   Roll 1 disk of dough into a 12" circle on a lightly flowered counter. Roll into a 9" pie plate .
4. 4

   Place 3 cups of berries in a medium saucepan and set over medium heat.
5. 5

   Mash with potato masher until half of berries have broken down.
6. 6

   Heat for 8 minutes , until mixture is thickened and reduced to 1.5 cups.
7. 7

   Place shredded granny smith apple in towel and squeeze out juice.
8. 8

   Mix apple, cooked berries, raw berries , 2 Tbsp unsalted butter , sugar , instant tapioca , lemon zest , lemon juice , and pinch of salt .
9. 9

   Pour into pie plate and cover with second crust or make lattice top.
10. 10

    Bake on lowest rack at 400°F for 25 minutes , then reduce to 350°F and bake 30 to 40 minutes more.