From the Associated Press

By J.M. Hirsch

AP Food Editor

Blueberry Pie

Start to finish: 2 hours 15 minutes (30 minutes active), plus cooling

Servings: 6 to 8

For the crust:

21⁄2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

12 tablespoons (11⁄2 sticks) cold unsalted butter, cut into 1⁄4-inch pieces

1⁄2 cup cold vegetable shortening, cut into 4 pieces

1⁄4 cup cold vodka

1⁄4 cup cold water

For the filling:

31⁄2 cups blueberries, washed and dried

3⁄4 cup sugar

Zest of 1 lemon

1 tablespoon lemon juice

1⁄4 teaspoon cinnamon

1⁄4 teaspoon cardamom

1 small green apple, pealed and grated

11⁄2 tablespoons quick-cooking tapioca

To make the crust, in a food processor, combine 11⁄2 cups flour, the salt and sugar. Pulse several times to mix.

Add the butter and shortening and process until the dough just starts to collect in uneven clumps, about 15 seconds. The dough will resemble cottage cheese curds and there should be no uncoated flour.

Scrape the bowl with a rubber spatula and redistribute it evenly around the processor blade. Add the remaining flour and pulse 4 to 6 times, or until the flour is evenly distributed through the dough.

Transfer the dough to a medium bowl, then sprinkle the vodka and water over it. Using the rubber spatula, mix the dough and liquid with a folding motion, pressing down on the dough until it is slightly tacky and sticks together.

Divide the dough into 2 even balls, then flatten each into a 4-inch disk. Wrap each disk in plastic wrap and refrigerate at least 45 minutes, and up to 2 days.

Meanwhile, to make the filling, in a medium bowl, combine the blueberries, sugar, lemon juice and zest, cinnamon, cardamom, grated apple and tapioca. Toss lightly and let stand about 30 minutes.

Preheat the oven to 400 F. Lightly coat a 9-inch pie pan with cooking spray.

When the dough has chilled, on a well-floured counter, roll out one round of dough to a roughly 12-inch circle. Transfer the dough to the prepared pie pan, leaving any excess dough overhanging the edge of the pan.

Transfer the blueberry filling and any juices to the pie shell, smoothing the filling into an even layer.

On a well-floured counter, roll out the second round of dough into a 10-inch circle. Place it over the pie, then fold the excess dough from the bottom crust over the top. Using your fingers, crimp together the two crusts.

Use a paring knife to cut several slits into the top of the crust, then place the pie on a baking sheet. Bake until the top crust is golden, about 20 to 25 minutes. Reduce the temperature to 350 F and bake for another 35 minutes.

Transfer to a wire rack and let cool 1 to 2 hours.

Blueberry summer smoothie

Start to finish: 10 minutes

Servings: 2

1 cup blueberries

1 frozen banana

1 cup vanilla ice cream

1 tablespoon frozen orange juice concentrate

1⁄2 cup whole milk

Pinch salt

Pinch cinnamon

1⁄2 cup club soda

In a blender, combine the blueberries, banana, ice cream, orange juice concentrate, milk, salt and cinnamon. Puree until very smooth. Add the soda water and puree for 1 to 2 seconds, or until just mixed. Serve immediately.

Blueberry granita

Start to finish: 41⁄2 hours (30 minutes active)

Servings: 4 to 6

31⁄2 cups blueberries

1⁄2 cup superfine sugar

3⁄4 cup water

1 teaspoon lemon zest

1 tablespoon lemon juice

Creme fraiche or unsweetened whipped cream, for serving

In a food processor, combine 21⁄2 cups of the blueberries with the sugar. Process until very smooth.

Transfer the puree to a mesh strainer set over a medium bowl. Use a spoon to help press the juices out of the pulp. Discard the pulp.

Mix in the water, lemon zest and juice. Transfer the mixture to a shallow non-reactive baking dish and place in the freezer. Every hour, use a fork to stir the mixture, crushing and scraping it as ice forms.

After about 4 hours, when the mixture is evenly frozen and icy, scrape again with a fork to fluff the crystals. Spoon the granita into chilled serving glasses, then top with remaining blueberries and creme fraiche.

(Recipe from Jim Denevan's "Outstanding in the Field: A Farm to Table Cookbook," Clarkson Potter, 2008)

Glazed blueberry pound cake

Note: Coating the blueberries with flour before adding them to the batter helps keep them centered in the cake, rather than settling to the bottom.

Start to finish: 21⁄2 hours (20 minutes active)

Servings: 8 to 10

13⁄4 cups all-purpose flour, plus 2 tablespoons

1 teaspoon baking powder

1⁄4 teaspoon salt

1⁄4 teaspoon cinnamon

3⁄4 cup (11⁄2 sticks) butter

1 cup sugar

3 eggs

1⁄2 teaspoon lemon juice

1⁄2 cup apple juice, plus 2 tablespoons

11⁄2 cups blueberries

2⁄3 cup powdered sugar

Preheat the oven to 350 F. Coat a loaf pan with baking or cooking spray.

In a medium bowl, whisk together the 13⁄4 cups flour, baking powder, salt and cinnamon. Set aside.

In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. One at a time with the mixer on low, add the eggs and mix well. Add the lemon juice and 1⁄2 cup of apple juice, then mix well.

Add the dry ingredients and mix on low until just mixed.

Place the blueberries in a medium bowl and dust with the remaining 2 tablespoons of flour, tossing to coat them evenly. Add the berries to the batter, discarding any excess flour that does not adhere to the berries.

Use a rubber spatula to gently fold the berries into the batter. Transfer the batter to the prepared loaf pan. Bake 50 to 60 minutes, or until a toothpick inserted at the center of the load comes out dry.

Cool the pound cake in the pan for 15 minutes, then remove it and cool on a rack for 1 hour.

When ready to serve, cut the pound cake into thick slices and arrange on a platter. In a small bowl, whisk together the powdered sugar and remaining 2 tablespoons of apple juice. Drizzle the glaze over the slices.