Sunday Dinner Blueberry Pie

1. 1

   To make crust: Butter a 10-inch tart pan with a removable bottom. Cream the butter and sugar in a bowl with a mixer on medium speed. Add the whole egg, then the vanilla. Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture. Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together. Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap. Refrigerate both for 30 minutes.

2. 2

   Meanwhile, to make filling: Heat large saucepan on medium high and add blueberries. Stir as blueberries start to soften - about 3 to 5 minutes. Add sugar, jam, lemon juice, and cinnamon. Continue to stir and bring to a slight boil. Turn down heat, add cornstarch and stir well. Bring mixture to a simmer and continue to stir while mixture thickens. (Note: you may want to add more cornstarch depending upon how thick you want your filling. I have a family that likes what I call...runny pies.) Remove from heat.

3. 3

   Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round. Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough.

4. 4

   Spread the filling evenly on the crust.

5. 5

   Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips). Arrange the strips in a lattice pattern on top of the filling. (Note: I'm not coordinated enough to do a true lattice pattern (over under under over).) Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust. Bake until the crust is golden and the filling is bubbly, about 30 minutes. Let cool completely.

* Per serving · 4 servings · Values may vary.