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Recipes

Wild Blueberry Pie with Almond Crumble Topping

By Jeanne Thiel KelleyPhotography by Noel Barnhurst

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 information

  • Yield

    Makes 8 Servings

Ingredients

1

Best-Ever Pie Crust dough disk

Filling

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

Topping

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

Need to make a substitution?

Preparation

  1. Step 1

    Roll out pie crust disk on floured surface to 12"-round. Transfer to 9"-diameter glass pie dish. Turn crust edges under and crimp decoratively, forming crust edge ¼" above sides of pie dish. Refrigerate while preparing filling and topping.

  2. Filling

    Step 2

    Whisk ¾ cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.

  3. Topping and Assembly

    Step 3

    Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes.

    Step 4

    Position rack in bottom third of oven and preheat to 400°. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely.

    Step 5

    Serve pie with whipped cream or ice cream.

    Do Ahead: Baked pie can be made 8 hours ahead. Let stand at room temperature.

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