Whisk 3½ cups (437 g) all-purpose flour, 2 Tbsp. (25 g) granulated sugar, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a big bowl. Toss 1½ cups (3 sticks) chilled unsalted butter, minimize into items, in dry substances along with your fingertips to evenly coat. Working shortly and aggressively, rub butter into dry substances along with your fingertips and palms to smash butter into flour and incorporate fully, creating some items which can be flat and skinny and a few which can be pea-size and irregular.
Stir ¼ cup chilled vodka, 2 Tbsp. recent lemon juice, and ¼ cup ice water (or ½ cup ice water if you happen to’re not utilizing vodka; the vodka cooks off and makes for a young, flaky crust) in a small bowl. Drizzle over dough, then combine with a fork till shaggy items type. Knead in bowl along with your arms a few occasions till a shaggy dough varieties (it would look fairly dry, which is strictly what it ought to seem like). Switch giant clumps of dough to a piece floor. Drizzle 1 Tbsp. ice water over remaining smaller bits of dough in bowl and knead once more to convey it collectively. Add to dough on work floor.
Divide dough in half. Working with one half, press it collectively right into a single mass, incorporating dry bits, then pat right down to make a ¾”-thick block. Utilizing a bench scraper or knife, divide block into 4 items. Stack items on prime of each other, tucking any unincorporated dry bits in between layers, and press down to mix, flattening into one mass once more. Kind dough right into a ¾”-thick disk and wrap tightly in plastic wrap. Preserving dough wrapped in plastic, use your fingertips and the heels of your palms to press in any tough spots or remaining dry bits of dough round edges. Chill not less than 2 hours, or ideally in a single day.
Do forward: Dough could be made 5 days forward. Preserve chilled, or freeze as much as 1 month.
Blueberry Filling and Meeting
Toss 4 pt. recent blueberries, rinsed, drained, 5 Tbsp. (35 g) cornstarch, 1 tsp. finely grated lemon zest, 2 Tbsp. recent lemon juice, ¼ tsp. kosher salt, and ¾ cup uncooked sugar (139 g) or granulated sugar (150 g) in a big bowl. Let blueberry combination sit half-hour to melt berries and extract juices.
In the meantime, let dough sit at room temperature 5 minutes to melt. Working one by one, roll out disks on a calmly floured floor to ⅛” thick (about 16″ in diameter) with a rolling pin. Switch one spherical to a parchment-lined rimmed baking sheet and chill when you make lattice. Reduce remaining spherical into twelve 1″ strips. Place one other piece of parchment over complete spherical on baking sheet, then switch strips to parchment and chill.
Place oven rack in heart of oven; preheat to 425°. Line one other rimmed baking sheet with aluminum foil and place in oven.
Fastidiously switch complete dough spherical to pie dish (ensure that it’s a deep pie dish—tremendous vital). Elevate up edges and permit dough to hunch down into dish (if it’s too chilly to be pliable, let it heat up barely first). Gently press dough into edges of dish, if wanted. Trim, leaving a couple of ½” overhang. Gently scrape in blueberry filling and easy prime.
Beat 1 giant egg with 1 tsp. water in a small bowl. Lay 6 dough strips vertically throughout filling in order that they’re parallel to one another, leaving about ½” between them. (Tip: It’s best to begin within the center and work outward.)
Rotate pie plate about 15° (if the highest of the pie is the 12 o’clock mark, flip it to 2 o’clock). Lay one other 6 strips vertically over first set in order that they create a decent angle, or slender “X” sample, on the factors the place they cross. Little or no filling needs to be seen; the dough will shrink, and these gaps will widen as pie bakes. Superior bakers (you understand who you might be): weave the lattice, if desired. Trim dough ends so strips overhang backside spherical by ½”. Working round fringe of pie plate, fold free ends beneath backside spherical, pinching every gently to seal. Crimp edges decoratively, if desired. Brush edges and lattice calmly with egg wash, then sprinkle floor with uncooked sugar.
Switch pie dish to freezer and chill 10 minutes. Switch pie dish to preheated baking sheet. Bake pie 5 minutes, then scale back oven temperature to 375°. Proceed to bake till crust is deep golden brown and juices are thick and vigorously effervescent, 75–90 minutes (test on the 60- and 75-minute marks and loosely tent with foil if it appears to be overbrowning; the juices will begin to bubble at round 75 minutes however will thicken and bubble sooner within the final quarter-hour of prepare dinner time, so don’t be tempted to tug it out till the bubbles are actually going). If utilizing a transparent pie dish, test beneath to ensure backside crust is evenly browned.
Switch pie to a wire rack and let cool not less than 4 hours earlier than serving. Sure, it smells wonderful, and sure, folks love heat pie. However if you happen to don’t give it time to arrange correctly, the filling will probably be runny while you minimize into it. Serve with vanilla ice cream (if utilizing).
Do forward: Pie could be made 1 day forward. Let cool, then cowl with foil and retailer at room temperature.
Editor’s observe: This blueberry pie recipe was initially revealed in July 2017 as a part of BA’s Greatest, a set of our important recipes. Head this manner for extra nice berry pie recipes from our mates at Epicurious →