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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Kiley Greene
[email protected]This pie was delicious! The blueberries were perfectly tart and the crumble topping was sweet and crunchy. I will definitely be making this again.
Aftab Ahmed Zuhrani
[email protected]I'm not a huge fan of blueberry pie, but this one was really good. The almond crumble topping was the perfect touch.
Simon Oakley
[email protected]This pie was easy to make and it turned out great! The crust was flaky and the filling was perfectly sweet and tart. I will definitely be making this again.
Brian Patrick
[email protected]This pie was amazing! I loved the combination of the tart blueberries and the sweet crumble topping. I will definitely be making this again.
Jessica Mofokeng
[email protected]The crust on this pie was a little too thick for my liking, but the filling was delicious. I'll try rolling out the crust thinner next time.
Zaheer Affi
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. I think next time I'll use less sugar in the filling.
Aretha Jones-Walker
[email protected]I've made this pie several times and it's always a hit. It's the perfect dessert for any occasion.
shakar khalid44
[email protected]This pie was delicious! I made it for a potluck and it was a huge hit. Everyone loved the almond crumble topping.
Aerii Kim
[email protected]The crumble topping on this pie was amazing! I could have eaten it all by itself. The pie filling was also very good, but I think it could have used a little more sugar.
Emon Gazi
[email protected]This pie was a bit too tart for my taste, but my husband loved it. I think next time I'll add some more sugar to the filling.
Nisiir Media
[email protected]I love this recipe! It's my go-to blueberry pie recipe now. The almond crumble topping is the best part.
israel atu
[email protected]This pie was so easy to make and it turned out so delicious! The crust was flaky and the filling was perfectly sweet and tart. I will definitely be making this again and again.
Francois Beukes
[email protected]I'm not usually a fan of blueberry pie, but this one was amazing! The almond crumble topping really made it special. I will definitely be making this again.
sam blackburn
[email protected]This wild blueberry pie with almond crumble topping was a delightful treat! The combination of tart blueberries and sweet, crunchy crumble was perfect. I followed the recipe exactly and it turned out beautifully. My family loved it!