Instructions

1. Place the flour, sugar, and salt in a food processor. Add the cold butter to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.
2. Add in the vodka (or water), one tablespoon at a time. If your dough has come together, don’t add any more vodka. You want just enough to bind the dough into a ball.
3. Turn the dough out of the food processor and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, but up to 3 days.
4. Once your dough has chilled, preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
5. Sprinkle a work surface with flour. Roll your dough out into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your filling!
6. In a large bowl combine the blueberries, sugar, lemon juice, salt and cornstarch. Stir to coat the berries evenly.
7. Place the blueberry mixture in the center of the pie crust into an even layer. Lift the edges of the pie dough in towards the center, folding every 3-4 inches as you go around.
8. Mix egg with 1 tablespoon water and brush over crust. Top with coarse sugar if desired. Bake for 30-40 minutes, until the blueberry filling is bubbling and the crust is golden brown. Serve with vanilla ice cream!