Blueberry Almond Crunch Pie Recipe

Name: Blueberry Almond Crunch Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs flour; 2 lbs butter, cold; 1 lb water, cold; 2 pints blueberries, fresh is best but frozen is OK; 1 lemon, juiced; 1 vanilla bean, scraped; 5 tablespoons sugar; ½ cup almonds; ¼ cup butter; ⅛ cup flour; ¼ cup brown sugar

Servings: persons

3 lbs flour
2 lbs butter, cold
1 lb water, cold
2 pints blueberries, fresh is best but frozen is OK
1 lemon, juiced
1 vanilla bean, scraped
5 tablespoons sugar
½ cup almonds
¼ cup butter
⅛ cup flour
¼ cup brown sugar

1
For the Crust:.
2
1.
3
Mix together ingredients until dough consistency.
4
2.
5
Roll out and blind bake in 325-degree F oven for 17-20 minutes.
6
For the Filling:.
7
1.
8
Mix together ingredients.
9
For the Topping:.
10
2.
11
Mix together ingredients.
12
To Assemble:.
13
Add filling and topping to baked crust.
14
Bake at 325-degrees F for 35 minutes.

3316

kcal

Calories

208

Fat

313

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs flour, 2 lbs butter, cold, 1 lb water, cold, 2 pints blueberries, fresh is best but frozen is OK, and more.

Yes, Blueberry Almond Crunch Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Almond Crunch Pie

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