Name: Wild Blueberry Pie with Almond Crumble Topping
Yield: Makes 8 Servings
Ingredients: 1 Best-Ever Pie Crust dough disk; ¾ cup plus 2 tablespoons (or more) sugar; ¼ 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; ⅔ cup unbleached all purpose flour; 4 ounces marzipan or almond paste, broken into ⅓" pieces (about ¾ cup loosely packed); ¼ cup (½ stick) chilled unsalted butter, cut into ½" cubes; ½ teaspoon salt; Whipped cream or ice cream

By Jeanne Thiel KelleyPhotographer Noel Barnhurst

June 30, 2007

4.9

(7)

Pie with a welltoasted crumb topping forktined edges and bubbling blueblack blueberry juices revealed around its edges.

Photo by Joseph De Leo, Styling by Rebecca Jurkevich

Recipe notes

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