Berry Sweet Pie by Ares Philabaum

Crust
2 1/2 cups flour
1 tablespoon sugar
2 teaspoons salt
1 1/2 cups butter
1/4 cup plus 2 tablespoons ice water
2 tablespoons apple cider vinegar
1 coconut date, chopped (from bulk section of supermarket)

Filling
2 pints fresh blueberries, divided
1 cup granulated sugar
4 tablespoons all-purpose flour
1 tablespoon chopped fresh rosemary (about 1 sprig)
Dash of salt
1 lime, very thinly sliced
4 tablespoons turbinado sugar (such as Sugar in the Raw)

To make pie dough, combine flour, sugar and salt in a medium mixing bowl. Cut in butter with pastry blender or knives, until butter is in chunks the size of small peas. Combine vinegar with ice water and add to flour mixture 2 tablespoons at a time, stirring with a fork just until dough comes together. Shape into two disks (use one for another pie), wrap in plastic and refrigerate for at least two hours or overnight.
Roll out single crust and sprinkle coconut date pieces over the top, pressing them into dough. Prebake crust in pie pan and cool on baking rack before filling.

Preheat oven to 350 degrees. In a large bowl, combine ½ cup blueberries, sugar, flour and salt. Mash with a whisk. Gently stir in remaining blueberries and chopped rosemary. Pour into pre-baked and cooled crust and spread evenly. Arrange thinly sliced lime over top of pie and sprinkle with turbinado sugar. Bake in preheated oven on center rack for about 45 minutes, until filling is bubbly and limes are crisp but not burned.