Blueberry Pie
"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...."
INGREDIENTS
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Foolproof Pie Dough
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2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
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1 teaspoon table salt
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2 tablespoons sugar
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12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
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1/2 cup vegetable shortening, cold, cut into 4 pieces
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1/4 cup vodka, cold (see note)
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1/4 cup cold water
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Blueberry Filling
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6 cups fresh blueberries (about 30 ounces) (see note)
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1 Granny Smith apple, peeled and grated on large holes of box grater
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2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
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3/4 cup sugar (5 1/4 ounces)
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2 tablespoons quick-cooking tapioca, ground (see note)
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pinch table salt
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2 tablespoons unsalted butter, cut into 1/4-inch pieces
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1 large egg, lightly beaten with 1 teaspoon water
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