1/2cupunsalted butterchilled, alternatively can use 4 oz butter and 4 oz goat cheese
1/2 tspkosher salt
1tbspwaterice cold, more if needed
1tbspvodkaice cold, more if needed
5 cupsfresh blueberries
To make the crust:
Use a pastry blender or food processor to combine flour, butter and salt until the butter is in pea sized chunks. Add water and vodka in 1 tablespoon increments until dough is just moist enough to hold together. Shape into a disk, wrap tightly in plastic wrap, and refrigerate at least an hour.
Once dough has chilled, roll out on a heavily floured surface until it's large enough to line a 9-inch pie pan with some overage.
To make the filling:
Combine all filling ingredients in large bowl. Use a masher to partially mash some of the blueberries so that their juice combines with the sugar and tapioca flour during the cooking process.
Add filling to pie shell.
To make the crumb topping:
Combine all ingredients except almonds in medium sized bowl. Once combined, add almonds and gently mix together. Crumble over to of pie.
Cut off any excess dough and shape edges between finger tips.
Use pie shield or aluminum foil around edge of crust to prevent over browning. Bake in preheated 400 degree oven for 15 minutes. Without opening oven, reduce heat to 350 degrees F and continue cooking for an additional 40 minutes. Remove pie shield during last 10 minutes of cooking.
Allow to fully cool before slicing.
Depending on your blueberries, there will be a fair amount of juice in the cooked pie. I prefer a lot of juice with my blueberry pies, but if you like them to be thicker you can add 1/4 cup corn starch to the filling prior to cooking.