Fresh Blueberry Pie with Almond Pie Crust
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5.0
12 reviews
Excellent
Fresh Blueberry Pie with Almond Pie Crust
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Fresh Blueberry Pie with Almond Pie Crust - Simply the best blueberry pie recipe we've ever tried! Piled with sweet blueberries, a hint of lemon, with an alluring almond crust.
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Ingredients
For the Almond Pie Crust:
- 3 cups all-purpose flour
- 1/2 cup ground raw almonds (almond meal)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 12 tablespoons unsalted butter, chilled and cut into cubes
- 7 tablespoons shortening, chilled and cut into cubes
- 2 tablespoons amaretto
- 1-3 tablespoons cold milk
For the Blueberry Filling:
- 6 cups blueberries
- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Zest of 1 orange
- 1 tablespoon orange juice
- 2 tablespoons Butter, cut into cubes
- 1 large egg
Instructions
- In a food processor, add the flour, ground almonds, sugar, and salt. Pulse a few times to mix. Add the cold butter and shortening cubes and pulse until the mixture resembles peas.
- Add the amaretto and 1 tablespoon of cold milk. Pulse again until the dough comes together. Add another 1-2 tablespoons of milk if needed. Dump the dough out onto a sheet of plastic wrap. Separate into two equal pieces and flatten into two disks. Wrap each disk in plastic and refrigerate for at least 30 minutes.
- Meanwhile, mix the blueberries with flour, sugar, cinnamon, orange zest and juice in a large bowl. Toss and set aside.
- Preheat the oven to 425 degrees F. Move the rack to a lowest position. Flour a work surface and roll out one disk of dough in a 12 to 13 -inch circle. Fold the dough over the rolling pin to transfer it to a 9-inch pie pan. Repair any cracks and crimp or pinch the edges. Refrigerate the pie crust while working on the top.
- Roll out the second disk of dough and cut out shapes with a floured cookie cutter. Cut out 16-20 shapes, depending on the size of your cookie cutter.
- Pour the berry filling into the pie crust and top with 2 tablespoons of butter cubes. Arrange the dough shapes over the filling, making sure they overlap a bit, so they stick together while baking. Whisk an egg with 1 tablespoon of water and brush the egg wash over the pie crust.
- Place the pie on the low rack and bake for 15 minutes. Lower the heat to 375 degrees F, and bake another 45-50 minutes, until the crust is golden brown and the blueberry filling is bubbling. (If the pie crust looks brown after the first 15 minutes, cover it loosly with foil to slow the browning.)
- Once out of the oven, resist the urge to cut into the pie and have a slice. The pie needs to cool to room temperature for the filling to thicken up! It usually takes about 2 hours.
Nutrition Information
Show Details
Serving
1slice
Calories
683kcal
(34%)
Carbohydrates
83g
(28%)
Protein
9g
(18%)
Fat
36g
(55%)
Saturated Fat
16g
(80%)
Cholesterol
73mg
(24%)
Sodium
330mg
(14%)
Potassium
157mg
(4%)
Fiber
5g
(20%)
Sugar
35g
(70%)
Vitamin A
700IU
(14%)
Vitamin C
11.8mg
(13%)
Calcium
39mg
(4%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 683 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 683kcal | 34% |
| Carbohydrates | 83g | 28% |
| Protein | 9g | 18% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 73mg | 24% |
| Sodium | 330mg | 14% |
| Potassium | 157mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 35g | 70% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 11.8mg | 13% |
| Calcium | 39mg | 4% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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