Step 1

You will need to make the pastry crust at least 30 minutes in advance. Most people will want to make two batches of pastry in their food processor. To do this divide the above ingredients in half.

Step 2

Add the flour, the sugar, and salt into a food processor. Give it a few pulses.

Step 3

Cut COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.

Step 4

Mix the ice water and vodka together in a small cup and slowly drizzle it in while pulsing processor. If the mixture doesn't hold together when you squeeze a clump in your hand add a bit more water and pulse.

Step 5

Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap. If making the pastry in one large batch divide dough in half and place in the fridge to chill.

Step 6

Once your pie crust is chilled, remove one of the disks from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about 1/4 of an inch and transfer to pie pan or baking sheet if making a galette. Bake time will depend on form and filling.

Step 7

In a small bowl, lightly beat an egg with a tablespoon of cream. Set it aside in the fridge until ready to use for the egg wash.

Step 8

In a large bowl mix together the blueberries, lemon juice, zest, sugar, salt, and corn starch.

Step 9

Add filling into the pie shell and smooth the top. Return to refrigerator to chill while you roll out the second disk of dough.

Step 10

Roll the second disk out to 1/4 an inch thick. Cut into strips for the lattice; the thickness is totally up to you. I will say thicker strips are easier to work with though.

Step 11

Arrange rows of strips across the top of your pie.

Step 12

Fold over every other strip halfway up and place another strip of pastry across. Unfold the strips then fold over the other strips. Repeat this process until the lattice is complete.

Step 13

Trim the excess and pinch together the edge.

Step 14

Brush with the egg wash and sprinkle with sanding or granulated sugar.

Step 15

Tent the edge with tin foil and bake at 425F for 20 minutes then reduce temperature to 350 and bake an additional 50 minutes or until golden and bubbling. Allow to cool and enjoy.