Back to Work and Blueberry Pie

Last week we met with Sam's oncologist, and it's official- his last treatment is scheduled for August 9 and he's set to go back to work on August 15.  He has a CT scan slated for later this month, though his oncologist said he'd be shocked to find any remaining tumors (!!!).  Sam is definitely ready to get back to work- sitting around has never really been his thing.  And while we are aware that life will never quite be the same again, because how could it possibly, we are excited to return to a more normal daily rhythm.  Though, I do believe, Jack may have other plans.

If you have an abundance of blueberries and a little bit of free time you've got to try this pie.  A bit unconventional, with vodka in the crust and a grated apple in the filling, but trust me, it works.  Not too sweet and perfect with a scoop (or two) of vanilla ice cream.

• Pie Dough
• 2 1/2cups unbleached all-purpose flour (12 1/2 ounces), plus more for rolling
• 1teaspoon table salt
• 2tablespoons sugar
• 12tablespoons cold unsalted butter (1 1/2 sticks), cut into slices
• 1/2cup vegetable shortening, cold, cut into 4 pieces
• 1/4cup vodka, cold
• 1/4cup cold water
• Blueberry Filling
• 6cups fresh blueberries
• 1Granny Smith apple, peeled and grated on large holes of box grater
• 2teaspoons grated zest and 2 teaspoons juice from 1 lemon
• 3/4cup sugar
  
• 2tablespoons quick-cooking tapioca
  
• pinch table salt

              1     teaspoon vanilla

• 2tablespoons unsalted butter, cut into small cubes
• 1large egg, lightly beaten with 1 teaspoon water

1. 1. For The Pie Dough: Process flour, salt, and sugar in food processor until combined. Add butter and shortening and process until dough just starts to come together in uneven clumps, about 15 seconds. Empty mixture into medium bowl.
2. 2. Sprinkle vodka and water over mixture. Fold in the liquid, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even disks. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
3. 3. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Transfer to pie plate, leaving at least 1-inch overhang on each side. Refrigerate while preparing filling until dough is firm, about 30 minutes.
4. 4. For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Don't skip this step or your bottom crust won't cook properly.  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. 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, vanilla and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
6. 6. Roll out second disk of dough on generously floured work surface. I chose to make a lattice top pie since the filling is such a pretty color, but you can certainly just transfer the top crust to the pie plate and cut a few slits on top.
7. 7. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush the top and edges of pie with the egg mixture. Chill in freezer for 10 minutes or refrigerate for 30 minutes.
8. 8. Place pie on heated baking sheet, reduce the oven temp to 400 degrees and bake 30 minutes. Reduce the oven temperature again to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack and cool to room temperature, at least 4 hours. Cut into wedges and serve.
   
   
   Recipe source:  Cooks Illustrated