Blueberry Almond Pie
intro
Juicy sweet-tart blueberry filling nestled in a buttery almond crust, topped with crunchy almond streusel for a perfectly balanced summer baked treat.
Ingredients
Steps
Prep almond pie crust
In a large bowl, mix 1 ½ cups (180g) all-purpose flour, ½ cup (56g) fine blanched almond flour, ⅓ cup (67g) granulated sugar, and ½ teaspoon (2.5g) fine sea salt. Cut in ½ cup (113g) cold cubed unsalted butter with a pastry cutter until the mixture forms coarse, pea-sized crumbs. Drizzle in 3-4 tablespoons (45-60ml) ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Shape into a 1-inch thick disc, wrap in plastic, and chill in the refrigerator for 20 minutes.
Roll and fit crust
Preheat your oven to 190°C (375°F). Lightly flour a clean work surface, then roll the chilled dough disc into a 12-inch (30cm) wide circle, about ⅛-inch (3mm) thick. Gently lift the dough and press it into a 9-inch (23cm) standard glass pie dish, trimming any overhang to 1 inch and crimping the edges decoratively. Prick the bottom of the crust all over with a fork 8-10 times to prevent air bubbles from puffing the crust during baking.
Mix blueberry filling
In a large mixing bowl, toss 4 cups (600g) rinsed, fully patted-dry fresh blueberries with 3 tablespoons (24g) cornstarch, remaining ⅓ cup (68g) granulated sugar, 1 tablespoon (15ml) fresh lemon juice, ½ teaspoon (2.5ml) pure almond extract, ⅓ cup (32g) sliced almonds, and remaining ½ teaspoon (2.5g) fine sea salt. Stir gently with a silicone spatula until all blueberries are evenly coated, taking care not to mash the tender fruit. Let the mixture rest for 5 minutes to allow the cornstarch to absorb excess blueberry juice.
Make almond streusel
In a small ceramic bowl, combine remaining ¼ cup (30g) all-purpose flour, remaining ⅓ cup (28g) sliced almonds, ¼ cup (57g) cold cubed unsalted butter, and remaining ½ teaspoon (2.5ml) pure almond extract. Use your clean fingertips to rub the cold butter into the dry ingredients until the mixture forms clumpy, coarse crumbs with no large butter chunks remaining. Set the streusel aside in the refrigerator to stay cold until ready to use.
Assemble the pie
Pour the rested blueberry filling evenly into the prepared pie crust, spreading it into a smooth, level layer. Sprinkle the cold almond streusel evenly over the top of the blueberries, leaving small ½-inch gaps so bright purple fruit peeks through the topping. Brush the exposed crimped crust edges with the beaten large egg to create a golden, shiny finish during baking.
Bake and cool pie
Place the pie on the middle rack of the preheated 190°C (375°F) oven, and bake for 45-50 minutes, until the crust is deep golden brown, the filling bubbles vigorously around the edges, and the streusel is lightly toasted. If the crust edges start to darken too quickly after 25 minutes of baking, cover them with a thin strip of aluminum foil to prevent burning. Let the pie cool completely on a wire rack for 2 hours at room temperature before slicing to allow the filling to fully set.
Tips
2.Never skip the full 2-hour cooling period: cutting the pie while warm will cause the blueberry filling to run out of the crust, leading to soggy, misshapen slices.
3.If using frozen blueberries, do not thaw them before mixing into the filling; add an extra 1 tablespoon (8g) of cornstarch to account for extra juice released as the berries bake.
OMG, this blueberry almond pie was an absolute game changer for our Sunday family dinner! I was a little nervous about the almond crust since I’ve never made one from scratch before, but it came out so nutty and buttery, and the blueberry filling wasn’t too sweet at all. My kids devoured two slices each before I even got a second piece! Only note: I added a tiny squeeze of lemon juice to the filling to brighten up the berries, and it worked so well.
Took this to a Fourth of July cookout last weekend and people were coming back for thirds, no joke. The almond crunch on top is chef’s kiss, I wasn’t sure how well blueberry and almond would pair but it’s a match made in heaven. Cook time was spot on too, my crust was perfectly golden right at the 75 minute mark. Will be making this all summer long.
SO good. I made this for my meal prep for the week and it held up perfectly in the fridge for 4 days, even with the flaky crust. I paired a small slice with my morning iced coffee and it was better than any bakery pastry I’ve bought lately. 10/10, no notes.
This was my first time attempting a lattice top crust and it was way easier than I thought thanks to how sturdy this almond dough is! The only thing that went wrong for me was my filling was a little runny when I first cut into it, but after letting it cool for the full 2 hours like the recipe said, it set up perfectly. My picky toddler even asked for seconds!
Okay, full transparency: I’m a total novice baker and I almost bailed halfway through because I thought I messed up the almond paste for the filling. But I pushed through, and wow? This pie came out so good my roommate asked if I ordered it from that fancy bakery down the street. Only knock is it took me a little longer than the listed 1hr15m because I was moving slow, but that’s 100% on me, not the recipe.
Made this vegan by swapping the butter for vegan cold butter and using a flax egg, and it turned out incredible! The nuttiness of the almond crust pairs so well with the sweet, tart blueberries, I didn’t even miss the dairy. Brought it to my book club and everyone wanted the recipe, even the non-vegan folks.
Made this for a post-hike picnic last weekend and it was the perfect treat after 6 miles on the trail. It held up great in the cooler, didn’t get soggy at all, and the almond bits gave it a nice little protein boost too? Wild. Will definitely be adding this to my regular hiking snack rotation, ha.
I’ve been making blueberry pie for my grandkids for 50 years, and this almond twist is the best version I’ve ever tried! The crust is so flavorful, I used my home-frozen blueberries from last summer’s harvest and it tasted like summer on a plate. My oldest grandson said it’s better than my original recipe, which I’m choosing to take as a compliment 😂
Brought this to my office potluck yesterday and the entire pan was gone in 10 minutes. Multiple people came by my desk later to ask for the recipe, and one person thought it was from a high-end bakery! The almond streusel on top is such a nice change from regular crumb topping, it adds such a deep, nutty flavor that pairs perfectly with the bright berries.
I was worried this would be too complicated for a weeknight dessert since it’s marked medium difficulty, but I prepped the crust the night before and it came together in no time after dinner. We ate it warm with a scoop of vanilla ice cream and it was *chef’s kiss*. Only thing I’ll change next time is adding a little more almond extract to the filling, I love that strong almond flavor.
As someone who eats blueberries every single day, I can confirm this pie lives up to the hype. I used wild blueberries instead of regular cultivated ones and they gave the filling such an intense, sweet-tart flavor that was unreal with the almond crust. If you have access to wild blueberries, do yourself a favor and use them here, it’s a total upgrade.
Made this in my tiny dorm kitchen with a hand mixer and a cheap pie tin I bought at the campus convenience store, and it still came out amazing? I was so shocked. I split the whole pie with my roommates over movie night and we all agreed it’s the best thing we’ve made all semester. Way fancier than our usual microwave popcorn and frozen pizza, ha.
Tried making this yesterday and I have to say, the difficulty rating is pretty accurate — it’s not for total newbies, but if you have a little baking experience it’s totally doable. My crust shrank a little on the edges while blind baking, but I covered it with the almond streusel and you couldn’t even tell. Flavor was 10/10, even with my slightly wonky crust.
I’m usually a peach pie stan through and through, but this blueberry almond pie might have converted me. The balance of sweet, tart berries and nutty, buttery crust is so perfect, I made it two weekends in a row now. My mom asked for the recipe after she had a slice at my birthday dinner, which is the highest possible compliment coming from her.
Made this for Father’s Day and my kids went nuts for it. I let them help sprinkle the almond streusel on top and they thought they were master chefs. It was so fun to make with them, and the end result was so delicious we already have plans to make it again for our next family camping trip. 10/10, great recipe for getting kids involved in the kitchen.