Ingredients for Blueberry Pie With Sweet Almond Crust
- 1 cup whole almonds
- All Purpose Flour
- 1 teaspoon salt
- 3/4 cup granulated sugar
- Unsalted Butter
- 1/2 cup cold vegetable shortening
- 2 tablespoons amaretto
- 1-3 tablespoons ice water
- 6 cups fresh blueberries
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- Orange, Zest Of
- Orange Juice
- 2 tablespoons cold butter, cut into cubes
- 1 large egg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Blueberry Pie With Sweet Almond Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Blueberry Pie With Sweet Almond Crust
- Pulse 1 cup of almonds in a food processor until finely ground.
- Add 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1/2 cup granulated sugar to the food processor.
- Pulse a few times to combine.
- Cut in 1 cup (2 sticks) cold unsalted butter and 1/2 cup cold vegetable shortening, cut into cubes, using the pulse function until the mixture resembles coarse crumbs.
- Add 2 tablespoons amaretto and 1 tablespoon of ice water. Pulse until the dough just comes together.
- Add another 1-2 tablespoons of ice water, if needed, until the dough forms a ball.
- Turn the dough out onto a lightly floured surface. Divide in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, combine 6 cups fresh blueberries, 3/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, and 1/2 teaspoon ground cinnamon in a large bowl. Set aside.
- Preheat oven to 425°F (220°C). Place oven racks in lower and middle positions.
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim and crimp the edges.
- Roll out the second disk of dough and cut out shapes using a floured cookie cutter. Set aside.
- Pour the blueberry filling into the pie crust. Dot with 2 tablespoons of cold butter, cut into small cubes.
- Arrange the cut-out dough shapes over the filling.
- Whisk 1 large egg with 1 tablespoon of water. Brush the egg wash over the top crust.
- Place the pie on the lower rack and bake for 15 minutes.
- Reduce oven temperature to 375°F (190°C) and move the pie to the middle rack.
- Continue baking for 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover with foil.
- Remove from oven and let cool completely on a wire rack for at least 2 hours before slicing. This allows the filling to set properly.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
178g
Fat
108g
Carbs
20g
