准备

Make the dough:

• 将黄油切成3/4英寸的立方体。将它们包裹在塑料中，冻结至至少30分钟。将通用面粉，蛋糕粉，盐和发酵粉放入金属碗中，冷冻至少30分钟。
• Put the cold flour mixture in a food processor and process for a few seconds to combine.
• Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds (the mixture should resemble fine meal). Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses. (Toss with a fork to see it better.)
• 将奶油和醋加入短爆发，直到面团开始融合在一起（这需要一两分钟）；面团看起来仍然易碎，但是如果将其按在手指之间，则应该变得光滑。将其转到干净的工作表面上。聚集并压在一起以形成一个统一的质量。
  
• Cut the dough in half and put each half on a large piece of plastic wrap. Loosely cover the dough with the plastic. Using the wrap as an aid (to avoid warming the dough with your bare hands), shape one half of the dough into a flat disk and the other into a flat rectangle. Wrap each tightly in the plastic and refrigerate for at least 45 minutes and up to 24 hours.

Roll out the bottom crust:

• 从冰箱中取出面团盘（保持矩形冷藏）；如果它非常牢固，请坐在室温下，直到足够柔韧的滚动，10至15分钟。
• 将面团放在两张塑料包裹之间，用面粉轻轻撒上。将其滚动到1/8英寸厚的13英寸圆圈，偶尔松开并重新涂抹塑料包裹。
• 取出一块塑料，然后将面团翻转成标准的9英寸派锅（应深1-1/4英寸，并容纳4杯液体）。将面团放入锅中，小心地将塑料剥落。修剪面团，以便有3/4英寸的悬垂。折叠在自身下方的悬垂，以创建一个边缘，该边缘延伸到馅饼锅的边缘之外约1/4英寸。用保鲜膜盖住面团衬里的馅饼板，并冷藏至少30分钟。

Make the filling and lattice crust:

• 在一个中等大小的碗中，将糖，玉米淀粉，柠檬皮，柠檬汁和盐搅拌。加入蓝莓，然后折腾。
• Remove the rectangle of dough from the refrigerator and let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. Roll the dough on a lightly floured surface to an 11×14-inch or larger rectangle (if it becomes an oval, that’s fine); it should be no more than 1/8 inch thick.
• Cut ten 3/4-inch-wide strips lengthwise down the rectangle, using a ruler to measure and mark 3/4-inch intervals and to cut a straight edge. If you want a crimped edge on the strips, use a fluted pastry wheel
• 搅拌几次水果，然后将其刮入馅饼外壳中。从填充物上均匀地排列五根一条面团，首先是一条长条。轻轻地将其他条带（第二条和第四条）折回中心。选择另一个长条面团，将其垂直于其他条带，然后将其设置在馅饼的中心。
  

• 展开两条折叠条，使它们平放在垂直条的顶部。现在，折回上次没有折叠的条（第一个，第三和第五个）。
  

• 在距离最后一个约3/4英寸的面团上铺设第二条面团的垂直条。展开三个折叠条。向后折叠原始的两条条，从最后一条垂下面团3/4英寸的第三条垂直条，然后展开两条条。
  

• Repeat on the other side with the two remaining strips: fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect. Trim the strips to a 1/2-inch overhang. Moisten the underside of each one with water and tuck it under the bottom crust, pressing to make it adhere. Crimp or flute the edges, if you like.
  

Chill and bake the pie:

• 用保鲜膜轻轻覆盖组装的馅饼，冷藏1小时。经过30分钟的冷却，将烤箱架放在最低的梯级上，并在上面放一块衬有箔纸的烘焙石或烤盘。将烤箱加热到425°F。
• 馅饼冷却1小时后，用牛奶刷格子，然后撒在糖上。
• 将馅饼直接放在烤石或床单上。烘烤，直到果汁在整个过程中冒泡（气泡应在锅边缘附近厚且缓慢），为40至55分钟。前15分钟后，用箔纸或馅饼罩盖住轮辋。如果在烘烤的最后10分钟内，晶格开始变黑，请用一块箔纸松散地盖住它，该箔纸在中心戳了一个通风孔。
• Let the pie cool on a rack until the juices have thickened, 4 hours.