Rustic Almond Blueberry Pie

Discover a delightful twist on the classic blueberry pie with our Rustic Almond Blueberry Pie. Featuring a nutty almond crust, this pie is perfect for summer gatherings or a cozy dessert. Enjoy the harmony of juicy blueberries and a hint of lemon zest wrapped in a crispy, buttery crust.

Prep time: 30 minutes
Cook time: 1 hour
Serves: 8

Ingredients

1 1/2 cups all-purpose flour

1/2 cup almond flour

1/2 cup granulated sugar

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, chilled and diced

1/4 cup ice water

4 cups fresh blueberries

3/4 cup granulated sugar

1/4 cup cornstarch

1 tbsp lemon juice

1 tsp lemon zest

1/4 tsp cinnamon

1/4 cup sliced almonds

1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a bowl, combine all-purpose flour, almond flour, sugar, and salt. Add diced butter and mix until the mixture resembles coarse crumbs.

3. Slowly add ice water and mix until dough comes together. Divide the dough in half, wrap in plastic, and refrigerate for at least 30 minutes.

4. In a large bowl, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Toss gently to coat the berries.

5. Roll out one dough half and fit into a 9-inch pie dish. Pour in the blueberry mixture.

6. Roll out the remaining dough. Cut into strips to create a lattice pattern over the filling. Seal and flute the edges.

7. Brush the lattice with beaten egg and sprinkle with sliced almonds.

8. Bake for 50-60 minutes, until the filling is bubbly and the crust is golden brown.

9. Allow the pie to cool for at least 2 hours before serving.

Storage

Store the pie at room temperature covered with a cloth for up to 2 days, or refrigerate for up to 5 days.

Reheating

To reheat, warm in a 350°F (175°C) oven for 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.