For pie crust:
♦ 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
♦ 1/2 tsp table salt
♦ 1 tbsp sugar
♦ 6 tbsp cold unsalted butter (3/4 stick), cut into 1/4-inch slices
♦ 1/4 cup chilled solid vegetable shortening , cut into 2 pieces
♦ 2 tbsp vodka, cold
♦ 2 tbsp cold water
For filling and topping:
♦ 2/3 cup plus 3 tablespoons sugar
♦ 2 1/2 tbsp cornstarch
♦ 1 tsp finely grated lemon zest plus 2 tablespoons fresh lemon juice
♦ 5 cups (1 pound 10 ounces) fresh blueberries
♦ 3/4 cup unbleached all-purpose flour
♦ 3 tbsp (packed) light brown sugar
♦ 1/2 tsp cinnamon
♦ 1/4 tsp salt
♦ 5 tbsp unsalted butter, melted, cooled slightly
For pie crust: Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 to 15 seconds. Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Sprinkle vodka and water over mixture, briefly pulsing 2 to 3 more times. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, for at least 30 minutes.
For filling: Meanwhile, whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.
For topping: Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
For assembly: Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
NOTE: pie can be made up to 8 hours ahead – let stand at room temperature.
Read more about this pie and my musical pairing by clicking HERE.
*Photo courtesy Danny Rios