Crust for a 9-inch double-crust pie:
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon granulated sugar
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 tablespoons cold shortening, cut into 1/4-inch pieces
6 tablespoons ice water
- Stir the flour, salt, and sugar together in a bowl. Add the butter and shortening pieces and coat with the flour mixture using a bench scraper or spatula.
- With a pastry blender, cut the butter/shortening into the flour mixture, working quickly and mostly pea-size pieces of butter/shortening remain ( a few larger pieces are okay, be careful not to over-blend).
- Sprinkle ice water over the flour mixture, 1 tablespoon at a time, and mix and cut it in with a spatula until it is full incorporated and until the dough comes together in a ball, with some dry bits remaining (approx. 6 tablespoons ice water total).
- Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water, if necessary, to combine.
- Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
- Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.
For the filling:
1 small baking apple
5 cups blueberries (fresh or frozen, if frozen do not thaw)
2 tablespoons fresh lemon juice, zest of 1 lemon
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons ground arrowroot
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 dashes Angostura bitters
Egg wash (1 large egg whisked with 1 teaspoon cream)
Demerara sugar, for finishing
- Have ready and refrigerated one pastry-lined 9-inch pie pan and pastry round or lattice to top.
- Peel and then shred the apple on the large holes of a box grater.
- Combine with the blueberries, lemon zest and juice, granulated and brown sugars, arrowroot, allspice, salt, and bitters in a large bowl and stir until well mixed, crushing some of the blueberries in the process (use hands for this).
- Pour the filling into the refrigerated pie shell, arrange the lattice or pastry round on top, and crimp as desired.
- Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry.
- Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425º F.
- Brush the pastry with the egg wash to coat; if your pie has a lattice top, be careful not to drag the filling onto the pastry (it will burn).
- Sprinkle with the desired around of Demerara sugar.
- Place the pie on the rimmed baking sheet on the lowest rack of the oven.
- Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown.
- Lower the temperature to 375º F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juice are bubbling thought, 30 to 35 minutes longer.
- Cool completely on a wire rack, 2 to 3 hours. Serve warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.