2 cups all-purpose flour
1/2 tsp salt
pinch of baking powder
2/3 cup chilled shortening (e.g., Crisco)
scant 1/2 cup ice water
1 tsp vinegar
4 cups fresh blueberries
1 large green apple, peeled, cored and grated
1 tsp lemon juice
3/4 cup sugar
3 to 4 tbsp flour
1 to 2 tsp additional water, for brushing top of pie
1 tbsp additional sugar for sprinkling on top of pie
Old-Fashioned Method: Combine flour, salt and baking powder in a large bowl. Cut in shortening with 2 knives or a pastry blender until particles are the size of peas. Add water and vinegar slowly, mixing lightly with a fork until all the flour is moistened. Shape into a ball.
Food Processor Method: Combine the flour, salt, baking powder and shortening in the food processor. Process with several quick on/off pulses, just until the particles are the size of peas. Add the water and vinegar and process just until dough gathers together in a ball, about 10 to 15 seconds longer.
Divide dough into 2 equal parts. Wrap well and refrigerate for at least 30 minutes for easier handling. Prepare the blueberry filling.
Combine berries, grated apple, lemon juice, sugar and flour in a large bowl; mix well.
Roll out 1 piece of dough about 1/8-inch thick. The board and rolling pin should be lightly floured. Keep pastry circular and roll it 1-inch larger than an inverted 9-inch pie plate. Fold pastry in half and transfer it to the pie plate. Unfold, being careful not to stretch dough. Place filling in pie shell and trim off overhanging edges. Moisten edge of bottom crust with water.
Roll out the top crust and make several slits to allow steam to escape. Place the top crust over the filling. Fold the overlapping edge of the top crust under the edge of the lower crust. Seal and flute, making sure edges are hooked onto the rim of the pie plate. Brush top crust lightly with water and sprinkle lightly with sugar.
Bake in a preheated 425 F oven (or a very hot wood-burning oven!) for 40 to 45 minutes, until golden. Inhale and enjoy!