WILD BLUEBERRY PIE WITH ALMOND CRUMBLE TOPPING
Wild blueberries are small and flavorful. The little bit of almond in the topping amps up the flavor of the berries in this crumble-topped blueberry pie recipe.
Provided by Jeanne Thiel Kelley
Categories Food Processor Berry Dairy Fruit Nut Dessert Bake Freeze/Chill Fourth of July Blueberry Almond Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 12
Steps:
- Roll out pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameterglass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.
- For filling:
- Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
- For topping:
- Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
- Serve pie with whipped cream or ice cream.
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Madison Terkelsen
[email protected]I can't wait to make this pie again! It's the perfect combination of sweet and tart.
Abeh Avwerosuo jude
[email protected]This pie is the perfect summer dessert. It's light and refreshing, and the blueberries are at their peak.
Latif official
[email protected]I made this pie for a bake sale and it was a huge hit! Everyone loved it.
Koko Elia
[email protected]I'm allergic to almonds, so I substituted chopped walnuts in the crumble topping. It worked out great!
Titus Chima
[email protected]I love that this recipe uses wild blueberries. They have a much more intense flavor than regular blueberries.
Jeanene Brinkley
[email protected]This pie is a bit pricey to make, but it's worth it for a special occasion.
JaMal JaMil
[email protected]I'm not a baker, but I was able to make this pie without any problems. The instructions were easy to follow and the pie turned out great.
terry schuller
[email protected]This pie was a bit more work than I expected, but it was definitely worth it. The end result was a delicious and beautiful pie.
Md Rahamot
[email protected]I'm not a huge fan of blueberries, but I really enjoyed this pie. The almond crumble topping really made it for me.
Micah IsAwesome
[email protected]The only thing I would change about this recipe is to use a bit less sugar. I found the filling to be a bit too sweet for my taste.
Faith Wilson
[email protected]This pie is perfect for any occasion. I've served it at potlucks, parties, and even Thanksgiving dinner.
Dimas Molina
[email protected]I love the addition of the almond crumble topping. It adds a nice crunch and flavor to the pie.
Md Surifulh islam
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Actsofcraft Africa
[email protected]I followed the recipe exactly and the pie turned out beautifully. The crust was flaky and the filling was bursting with blueberries.
Sumanasiri Epage
[email protected]This wild blueberry pie with almond crumble topping was an absolute delight! The combination of tart blueberries and sweet, nutty crumble was perfect.