Imagine the aroma of freshly baked pie filling your kitchen, as the warmth of a rustic almond blueberry pie cools on your countertop. This delightful dessert marries the sweetness of ripe blueberries with a nutty almond crust, creating a treat that's both comforting and elegant. Perfect for summer gatherings or a cozy evening in, this pie is sure to impress.
All-purpose flour is the backbone of our crust, offering structure and stability. By incorporating almond flour, we add a subtle nutty flavor that complements the blueberries beautifully. Granulated sugar sweetens the pie and balances the tartness of the fruit. A pinch of salt enhances all these flavors.
Unsalted butter is essential for a flaky, tender crust. Keeping it chilled ensures the best texture. Ice water helps bind the dough without warming it, maintaining its flakiness.
Blueberries are the star of the show, providing juicy sweetness. They pair wonderfully with a touch of lemon juice and lemon zest, which add brightness and depth. Cornstarch thickens the filling, while a dash of cinnamon introduces warmth. Finally, sliced almonds sprinkled on top add a lovely crunch.
This pie is a treat on its own, but why not elevate it further? Serve warm slices with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The coolness complements the warmth of the pie beautifully. For a touch of sophistication, consider a drizzle of homemade caramel sauce on top.
First things first, preheat your oven to 375°F (190°C). You want everything ready to go once your pie is assembled. Start with the crust: in a mixing bowl, combine all-purpose flour, almond flour, sugar, and salt. Add the diced, chilled butter and mix until you have a coarse, crumbly texture. This is your foundation for a good crust.
Next, gradually incorporate ice water into the flour mixture, mixing until the dough just comes together. Once it's ready, divide it in half, wrap each portion in plastic wrap, and let it chill in the fridge for at least 30 minutes. This resting period is crucial for a workable dough later on.
While your dough is chilling, move onto the filling. In a large bowl, gently combine the blueberries with sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Be gentle to avoid squishing the berries too much. You want them coated but intact.
Once the dough has chilled, roll out one half on a floured surface and fit it into a 9-inch pie dish. Pour your blueberry mixture into the crust, spreading it evenly. Then, roll out the remaining dough and cut it into strips for a lattice top. Lay these strips over the filling, weaving them to create a lattice pattern, and seal the edges.
Brush the lattice with a beaten egg to help it achieve a golden finish, and sprinkle with sliced almonds for added texture. Place your pie on a baking sheet to catch any drips and bake for 50-60 minutes. You’ll know it’s done when the filling is bubbly and the crust is beautifully golden brown.
Let the pie cool for at least two hours before serving. This cooling time allows the filling to set properly, ensuring neat slices.
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