This Blueberry Lemon Pie recipe has a flaky crust and juicy filling perfect for a summer treat when blueberries are in abundance. Slightly adapted from Bon Appetit.
In a large mixing bowl, whisk flour, sugar, and salt. Add butter and use clean hands to work the butter into the dough until only pea-sized pieces are left.
In a small bowl, combine vodka, lemon juice, and 1/4 cup ice water. Pour over the dry ingredients and use clean hands to work the dough until a shaggy dough forms. Add more water, 1 Tbsp at a time, if the dough is too dry and continue to work until the dough is one large ball.
Divide the dough in half and then form each half into a disk that is 3/4 inch thick. Wrap in plastic wrap and chill for at least 2 hours or overnight.
Once the dough as chilled, toss blueberries, cornstarch, lemon zest, salt, and 3/4 cup raw sugar in a large bowl. Set aside to let the flavors meld for at least 20 minutes.
Remove one of the dough discs from the fridge and let warm up for 5 minutes. Roll out the disc so it's 1/8 inch thick and about 16 inches in diameter. Transfer to a 9 inch deep dish pie pan and gently press down so that it fits snugly against the pan. Leaving the edges to hang off, transfer back to the fridge to chill while you prepare the top dough.
Preheat oven to 425 degrees and place a foil-lined baking sheet into the oven. Remove the second dough disc from the oven and let warm up for about 5 minutes. Roll out into a 1/8 inch circle and cut shapes into the dough using whatever cookie cutter you'd prefer (see recipe notes earlier in this post for tips).
Remove bottom pie piece from the fridge and pour the filling evenly over it and smooth the top. Place cut out pieces of dough over the filling so that they almost cover the whole pie and slightly overlap in some places.
Beat egg with 1 tsp water in a small bowl and brush over the pie dough shapes on the top of the pie. Sprinkle with raw sugar until the entire top of the pie is completely coated.
Cut any excess dough off the sides of the pie and gently use your hands to seal the edges with the dough shapes. Transfer to the freezer to chill for another 15 minutes.
Bake pie for 5 minutes and then reduce oven temperature to 375 degrees. Continue to bake an hour and 15 or until the crust is a deep brown and the juices are thick and bubbling vigorously.
Transfer pie to a wire rack and let cool for 3 hours before serving. Serve with ice cream.