BROWN BUTTER PIE DOUGH

1. Whisk the dry ingredients together in a large mixing bowl and set aside.
2. Chop the butter into a few chunks and add to a small saucepan warming over medium - medium high heat.
3. Slowly whisk or swirl the butter until it begins to turn a warm chestnut color and tiny brown flecks start to form on the bottom of the pan. This is a delicate process, so stay vigilant. You want the butter browned but not burnt. Just before it's ready the butter will start to foam up.
4. Remove from heat and transfer to a shallow, heatproof dish. Allow to cool for a few minutes. Stir the butter to redistribute the brown bits, cover and transfer to the freezer to chill and re-solidify.
5. After 10-ish minutes, remove the butter from the freezer and stir the butter mix again to distribute the brown bits. Chill again and repeat once more once more after another 10 minutes.
6. Once the butter if fully firmed up, after about 1 hour in the freezer, chop into 1/2" cubes. 
7. If you have a food processor, you can use it to mix the pie dough. Place the flour mixture and cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully. If you don't have a food processor, you can easily cut in the butter by blending the flour mixture with either a pastry blender, two butter knives or even just by squishing it between your fingers, just be careful that the butter doesn't start to melt. Test the dough by pinching it occasionally. If you aren't using a food processor, use a pastry blender or fork to combine the vodka into the dough.
8. If using a food processor, while pulsing, gently pour the vodka through the feed tube until just combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, using a pastry blender (or the butter knife method). 
9. Gently gather and pat the dough to form two disks, careful not to overwork the dough. Wrap the disks in plastic wrap and chill for at least 1-2 hours before rolling and forming.

FORMING THE PIE SHELL & TOP CRUST

1. Remove the dough disk from refrigerator and roll out onto a lightly floured surface into a 12" round about 1/8" thick. Then gently transfer the rolled dough into a 9" pan, leaving a 1-2" overhang all the way around.
2. Tuck the edge underneath itself to form a ring around the edge of the pie plate. Flute the edges by pinching the dough between your thumb and pointer finger on one hand and your pointer finger on the other.
3. Place the pie shell in the freezer and chill.
4. Roll out the top crust into a 12" round about 1/8" thick. Use a plate that is slightly smaller than the pie dish as a template to cut out a round for the top crust. Transfer to a parchment lined baking sheet and chill in the fridge or freezer while you prepare the filing. *Save the trimmings to make brown butter crackers!

BLACKBERRY FILLING

1. In a large mixing bowl, toss together the berries, brown sugar, lemon juice, lemon zest and bourbon. Allow the mix to sit for at least 15 minutes while the juices release from the berries.
2. Sprinkle with tapioca starch and toss together.

ASSEMBLING & BAKING THE PIE

1. Preheat the oven to 400° F.
2. Place the pie shell on a lined baking sheet and fill with blackberry mixture. Gently place top crust centered on the top of the blackberry filling.
3. Whisk together 1 egg and gently brush the top crust and edges of the pie with the egg wash. Sprinkle with sparkling sugar.
4. Bake at 400° for 20 minutes, then lower the temperature to 350° and bake for another 30-40 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crust starts to turn a deep golden brown.
5. Allow the pie to cool for at least 2 hours before cutting into it.