Directions

Pie Crust

1. Mix together the flour and salt in a large bowl.

2. Add the cold butter and shortening and work it in with a pastry knife (or two table knives) until you get small, pea-sized pieces.

3. Mix 4 tablespoons of the ice-cold water with the vinegar and stir into the flour mixture with a fork until you get a dry dough that comes together when pressed with your hands.

4. If more water is necessary, add only 1 tablespoon at a time, gently mixing it in until the dough comes together. (Do not add too much water. You do not want the dough to be sticky).

5. Divide the dough ball evenly into two discs. Wrap each disc in plastic wrap and refrigerate at least one hour but preferably 8 hours or overnight.

Blueberry Filling

1. In a small bowl, stir together sugar, salt, cinnamon and cornstarch.

2. Pour over the blueberries and add lemon juice.

3. Mix together well so that the blueberries moisten the dry ingredients a bit. Set aside.

Egg Wash

1. Whisk together in a small bowl and set aside.

Assembly

1. On a lightly floured surface, roll out one disc into a 13” circle, making sure you use enough flour so that the dough moves around easily.

2. Brush off excess flour and place the dough into a 9” pie pan.

3. Press the dough gently into the pan, leaving the dough to overhang all of the edges.

4. Spoon the filling evenly into pie dish.

5. Dot the pieces of butter on top of the filling.

6. Place the pie in the freezer while you roll out the top crust.

7. On a lightly floured surface, roll out the remaining dough disc into an 11” circle, making sure you use enough flour so that the dough moves around easily.

8. Brush off excess flour and place the dough on top of the pie filling. (Alternatively, you can cut the crust into even strips and create a lattice top).

9. Trim the dough to extend 1 inch beyond the edges of the pie pan.

10. Press the dough together to seal and then crimp the edges into a decorative border.

11. Brush the top with the egg wash, making sure to not let the egg wash puddle anywhere.

12. Use a small art brush to evenly distribute the egg wash.

13. Place the whole pie into the freezer for at least 15 minutes but not longer than 30 minutes.

14. Meanwhile, preheat the oven to 425°F and place a rimmed sheet pan on the lowest rack.

15. Remove the pie from the freezer and sprinkle generously with coarse white sugar.

16. Place the pie onto the hot sheet pan. Bake at 425°F for 15 minutes.

17. Reduce the oven temperature to 350°F and finish baking the pie for 45 minutes more. 

18. Loosely cover the pie with tented aluminum foil to prevent overbrowning.

19. Continue baking until the filling is bubbling, about 5-10 minutes longer, and the crust is golden brown. The internal temperature should read 208°F on a digital thermometer.

20. Remove the pie from the oven and allow it to cool completely, at least 4 hours, before cutting.