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1
Make the dough: Pulse the whole-wheat flour, all-purpose flour, granulated sugar, vinegar, salt and about one-third of the butter in a food processor until the butter is incorporated.
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2
Add the remaining butter and pulse until it is in pea-size pieces.
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3
Add 2 tablespoons ice water and pulse until the dough just comes together.
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4
Pinch a small piece of dough: If it doesn't hold together, add up to 2 more tablespoons ice water, pulsing, 1 tablespoon at a time.
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5
Turn the dough out onto a large piece of plastic wrap and press into a ball.
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6
Pat into a 1/2-inch-thick disk and wrap tightly.
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7
Refrigerate until firm, at least 1 hour.
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8
Roll the dough into a 12-inch round on a lightly floured surface or between 2 pieces of lightly floured parchment paper.
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9
(If the dough becomes soft, refrigerate until firm.)
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10
Center the dough in a 9-inch pie plate.
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11
Fold the overhang under itself and crimp the edges; refrigerate 30 minutes.
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12
Meanwhile, preheat the oven to 350 degrees F.
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13
Lightly pierce the bottom and sides of the crust with a fork, then line with parchment paper or foil and fill with pie weights or dried beans.
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14
Bake 20 minutes, then remove the parchment and weights and continue baking until lightly golden, about 10 more minutes.
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15
Transfer to a rack and let cool completely.
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16
Meanwhile, make the filling: Bring 3 cups blueberries, 1/2 cup granulated sugar and the lemon zest to a simmer in a saucepan over medium heat, crushing the berries slightly with a wooden spoon.
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17
Cook, stirring occasionally, until reduced by half, about 20 minutes.
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18
Discard the lemon zest.
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19
Transfer the blueberry mixture to a bowl; stir in the remaining 3 cups berries and 1/4 cup granulated sugar, the lemon juice, whole-wheat flour, nutmeg and salt.
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20
Let cool completely.
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21
Make the topping: Combine the nuts, brown sugar, whole-wheat flour, butter and salt.
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22
Squeeze the mixture into clumps with your hands and scatter on a baking sheet.
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23
Freeze 30 minutes.
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24
Increase the oven temperature to 375 degrees F. Pour the blueberry filling into the crust and top with the frozen crumb topping.
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25
Transfer to a baking sheet and bake until the filling is bubbly and the topping is golden brown, 45 to 55 minutes.
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26
(If the topping browns too quickly, cover it with foil.)
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27
Transfer the pie to a rack and let cool overnight, or at least 4 hours, so the filling sets.
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28
Photograph by Kang Kim
