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1
For The Pie Dough:
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2
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
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3
Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
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4
Scrape bowl with rubber spatula and redistribute dough evenly around processor blade; Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
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5
Empty mixture into medium bowl.
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6
Sprinkle vodka and water over mixture.
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7
With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
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8
Divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
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9
Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
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10
Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
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11
Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
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12
Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
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13
For The Filling:
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14
Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
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15
Place 3 cups berries in medium saucepan and set over medium heat.
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16
Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
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17
Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
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18
Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
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19
Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
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20
Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
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21
Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
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22
Using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
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23
Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
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24
Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
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25
Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
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26
Flute edges using thumb and forefinger or press with tines of fork to seal.
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27
Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
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28
Place pie on heated baking sheet and bake 30 minutes.
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29
Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
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30
Transfer pie to wire rack; cool to room temperature, at least 4 hours.
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31
Cut into wedges and serve.
