Food52 Genius Recipe #43 Fresh Blueberry Pie
The recipe for the pie crust has a crap ton of steps and I just wasn't feeling doing all of them. In the notes it said you can use whatever crust recipe you want, so I decided to use the listed ingredients and just make it the way I normally make crusts. The only substitution I made was using vodka instead of cider vinegar. Both of them will curb gluten development and make the dough easier to work with. I would have used the cider vinegar but I was out and happen to have a bottle of vodka in the fridge. The crust turned out incredibly well and might be the best basic flaky pie crust I have ever made.
While we really enjoyed the crust and the ease of the recipe, it was ultimately just okay overall. It has nothing to do with the recipe itself and is entirely the fault of the blueberries I bought. They were fresh from Aldi, but they just didn't taste great. I wanted them to be tart and these were a little on the sweet side. If I were to make the filling again, I'd opt for local blueberries that I could taste before buying. That crust recipe will be my new go to when I need a standard crust though.