Wild Blueberry Pie with Almond Crumble Topping

Name: Wild Blueberry Pie with Almond Crumble Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters ounces marzipan or almond paste, broken into 1/3-inch pieces (about loosely packed); 907 grams cups fresh wild or regular blueberries or 32 ounces frozen wild or regular blueberries (do not thaw); 59 milliliters cornstarch; 8 servings Whipped cream or ice cream; 2 Tbsps fresh lemon juice; 1 Best-Ever Pie Crust dough disks; 1 teaspoons salt; 177 milliliters (or more) sugar; 158 milliliters unbleached all purpose flour; 59 milliliters (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes

You can never have too many dessert recipes, so give Wild Blueberry Pie with Almond Crumble Topping a try. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains around 8g of protein, 25g of fat, and a total of 573 calories. From preparation to the plate, this recipe takes around 45 minutes. A mixture of butter, unbleached all purpose flour, salt, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Roll out pie crust disk on floured surface to 12-inch round.

Ingredients you will need

Pie Crust

Roll

Transfer to 9-inch-diameterglass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.

Ingredients you will need

Crust

Equipment you will use

Pie Form

Whisk 3/4 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.

Ingredients you will need

Blueberries