the best blueberry pie in the world

if, like me, you are a blueberry buying fiend who buys entirely too many pints at a time now that they are in season, you're probably looking for ways to use them before they get moldy in your fridge. if you ever thought about making a blueberry pie, i have the recipe for you! i've made it twice and it's been fantastic and has gotten tons of yummy endorsements. the recipe is from cook's illustrated magazine, one of the best cooking & baking magazines out there, in my humble opinion. my subscription is the best $20 i spend every year.

the directions for the crust seemed completely counter-intuitive to me as i'd never seen anything like it when it came to how to add the liquid, not to mention the use of vodka. i decided to just trust the recipe, which was one of the smarter things i've ever done. just do it like they say to and your crust will be magnificent! do not substitude water for the vodka (it uses some of both) because it's essential to the texture of the crust and you can't taste it since it cooks off. they don't say how it's essential, but i think it has something to do with the rate at which the vodka evaporates out of the crust being different than that of the water. whatever it is, i abandonded the martha stewart pate brise pie crust recipe that i've used exclusively for the past ten years without a second thought. this is seriously the best and easiest pie crust i've ever made. i did make one change to the crust re: assembly. they say not to make a lattice, and just cut some holes in the crust with a cookie or biscuit cutter, but being a purist when it comes to fruit pies i couldn't even consider such blasphemy. it has to be a lattice, end of story, so i did change the assembly step for the top crust. you'll notice the picture has their heretical top crust... pay it no attention and make a lattice. it's the only way to stay in right relationship with the fruit pie goddess.

tips and ruminations: both times i made this pie i found that when it comes time to turn down the oven that the edges of the crust have browned sufficiently, so cover them with foil so they don't burn. i didn't measure the lemon zest or juice, either. i used a small lemon so i just used it all. if you don't have a rasp grater, get one. they make zesting a breeze and you'll wonder how you ever got along without one. they're also unbeatable for grating fresh ginger. i used a mortal and pestle to grind up the tapioca, but it didn't seem to do much to it, so the next time i didn't bother with grinding and the pie worked out just fine. just make sure you use instant tapioca like the recipe calls for. c.i. says you can use frozen blueberries, so if you have a jones for blueberry pie in january you don't have to wait six months to satify it. we had people over tonight so i made the pie again (two times in two days) and added a pinch of nutmeg and a 1/4 teaspoon allspice and it was even better than before. i saw the allspice/nutmeg thing in another c.i. blueberry pie recipe. i put an asterik next to them in the recipe below as it's my addition but i highly recommend it. it's divine.

so... without further ado, the best blueberry pie!

Best Blueberry Pie - from Cook's Illustrated July/August 2008

Foolproof Pie Dough

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka (do not substiute)
1/4 cup cold water

Blueberry Filling

6 cups fresh blueberries
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
2 tablespoons instant tapioca, ground
Pinch table salt
2 tablespoons unsalted better, cut into 1/4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water

* 1/4 teaspoon allspice

* pinch of nutmeg

1. FOR THE PIE DOUGH: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Remove 1 disk of dough from the refrigerator and roll on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch think. Roll dough loosely and 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. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

4. FOR THE FILLING: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

5. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

6. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using a sharp knife, cut 1/2 - 1 inch strips, depending on width desired. Work in a lattice pattern, leave at least 1/2 inch overhang on all sides.

7. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with times of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

8. Place pie on heating baking sheet and bake 30 minutes at 400 degrees. Reduce oven temperature to 350 degrees and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

you can also eat it warm with ice cream, it'll just be runny, but it's worth it. :)