6tablespoonsice wateror 3 tblsp ice water and 3 tablespoonscold vodka
In a food processor put 1 cup flour, then top with the cold butter chunks. Add remaining flour, sugar & salt
And pulse a few seconds until crumbly. Add half of the water (or water/vodka mix) and pulse for a few seconds. Scrape down the sides and add remaining water (water/vodka mix). Pulse until chunks start to stick together in the center of the food processor. Do not mix till a ball forms or your crust will be too tough. It is good when the crumbly pieces stick together when pinched. Gather crumbly mix on rolling surface and gather together into one ball. Do not over mix. Form a disc, wrap and refrigerate for 30 mins - several hours.
Remove dough from fridge once rested. Preheat oven to 375 degrees.
Roll out the piece of dough on a floured workspace into a large circle, until it is at least 12-inches in diameter. Carefully transfer the pie dough to the pie plate and help it in gently to line the entire bottom of the pan, with the dough sticking out at least 1/2-inch above the rim. Fold the dough under towards the pie plate and crimp the edges. Prick the bottom and sides of the pie crust gently with a fork. Cover gently and refrigerate for at least 30 minutes.
Place a piece of parchment paper over the crust and fill with weights. I use uncooked rice or beans. Bake for 15-20 minutes then remove the parchment and weights and cook for another 10 minutes. Once the crust is golden and cooked through remove from the oven and let cool completely
Add 2 cups of fresh blueberries with cornstarch, water, sugar and vanilla to a saucepan and cook over medium heat until it thickens. Allow the filling to cool.
Add the additional 3 cups of blueberries into the cooled pie crust and pour the cooled filling over top. Allow pie to cool before serving.
For picture perfect pies add one cup of blueberries to the cooked pie crust, pour the filling over the berries and top with the last 2 cups of berries, best side up.