-
1
To make the pastry, stir together flour, sugar, and baking powder.
-
2
Cut in butter until fine crumbs form.
-
3
Mix in egg until dough sticks together.
-
4
Squeeze dough between fingers until it holds together.
-
5
If making ahead, wrap airtight and chill up to one day.
-
6
To make topping, mix together flour and sugar.
-
7
Cut butter and vanilla into the flour mixture until it resembles coarse crumbs.
-
8
Squeeze dough between fingers until it holds together.
-
9
If making ahead, wrap airtight and chill up to one day.
-
10
To make almond filling, beat together at high speed, sugar and softened butter until blended.
-
11
Beat in eggs, one at a time, until fluffy and well blended.
-
12
Stir in flour and 1 cup ground almonds until just evenly mixed.
-
13
Preheat oven to 350F.
-
14
To assemble pie, press pastry onto bottom and up sides of a 9-inch pie pan.
-
15
Bring edges of crust even with pan rim and flute edges.
-
16
Spread almond filling in pastry.
-
17
Bake until crust is lightly browned and filling is puffy, about 20 minutes.
-
18
Mix together berries and sprinkle over filling.
-
19
Press gently down into filling if necessary to anchor berries.
-
20
Break topping into small chunks and spread over berries.
-
21
Return pie to oven and bake until crumble topping is lightly browned, about 35 minutes.
-
22
Serve warm or at room temperature with ice cream, if desired.
