EDITORIAL RECIPE

BLU£B£RRy8 portions Crust:3 cups unbleached all-purpose flour11/2 teaspoons salt2 tablespoons sugar4 ounces lard or shortening, cut into lU2-inch pieces and frozen1 cup unsalted butter, cut into 1/2-inch pieces and refrigerated1/2 cup ice water1 teaspoon vodka Filling:8 cups fresh or frozen blueberries3/4 cup sugar, plus 2 tablespoons, separated31/2 tablespoons cornstarch1/4 teaspoon…