Wild Blueberry Pie with Almond Crumble Topping

Name: Wild Blueberry Pie with Almond Crumble Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Best-Ever Pie Crust dough disks; 3/4 cup plus 2 tablespoons (or more) sugar; 1/4 cup cornstarch; 7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw); 2 tablespoons fresh lemon juice; 2/3 cup unbleached all purpose flour; 4 ounces marzipan or almond paste, broken into 1/3-inch pieces (about 3/4 cup loosely packed); 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1/2 teaspoon salt; Whipped cream or ice cream

Servings: persons

1
Roll out pie crust disk on floured surface to 12-inch round.
2
Transfer to 9-inch-diameterglass pie dish.
3
Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish.
4
Refrigerate while preparing filling and topping.
5
Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend.
6
Stir in blueberries and lemon juice.
7
Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes.
8
Chill filling until cool, about 1 hour.
9
If more sweetness is desired, stir in sugar by tablespoonfuls.
10
Combine first 4 ingredients in processor; blend until mixture begins to clump together.
11
Transfer to bowl; chill 30 minutes.
12
Position rack in bottom third of oven and preheat to 400F.
13
Spread blueberry filling evenly in unbaked crust.
14
Sprinkle topping evenly over.
15
Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes.
16
Transfer pie to rack and cool completely.
17
DO AHEAD Can be made 8 hours ahead.
18
Let stand at room temperature.
19
Serve pie with whipped cream or ice cream.

664

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 Best-Ever Pie Crust dough disks, 3/4 cup plus 2 tablespoons (or more) sugar, 1/4 cup cornstarch, 7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw), and more.

Yes, Wild Blueberry Pie with Almond Crumble Topping 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.

That's it — enjoy your meal!