Blueberry Pie with Almond Crust
intro
Buttery, nutty almond crust cradles juicy sweet-tart blueberry filling, topped with toasted almonds for a bright, crowd-pleasing summer baked treat.
Ingredients
Steps
Make the almond crust
In a medium mixing bowl, combine 2 ½ cups (280g) blanched superfine almond flour, ¼ cup (50g) granulated sugar, ¼ tsp fine sea salt, ½ tsp pure almond extract, and 6 tbsp (85g) melted unsalted butter. Stir until the mixture clumps like wet sand, then press firmly and evenly into the bottom and 1 inch up the sides of a 9-inch (23cm) glass pie dish. Chill the pressed crust in the refrigerator for 20 minutes while you preheat the oven and prep filling ingredients.
Prebake the crust
Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with ceramic pie weights or dried beans to prevent puffing. Bake for 12 minutes on the middle oven rack, then remove the parchment and weights, and bake for 3 additional minutes until the crust is lightly golden and set. Set aside to cool for 10 minutes while you prepare the blueberry filling.
Mix blueberry filling
In a large mixing bowl, toss 4 cups (600g) thoroughly dried fresh blueberries with 3 tbsp (24g) cornstarch, ⅓ cup (67g) granulated sugar, 2 tbsp (30ml) fresh lemon juice, 1 tsp lemon zest, and the remaining ¼ tsp fine sea salt. Gently stir until every blueberry is evenly coated in the starch-sugar mixture, taking care not to mash the delicate berries. Let the mixture rest for 5 minutes to allow cornstarch to absorb any initial released berry juice.
Assemble the pie
Pour the coated blueberry filling evenly into the cooled prebaked almond crust, spreading it into a smooth, even layer. Dot the top of the berry filling with the remaining 2 tbsp (28g) of cold cubed unsalted butter to create a rich, bubbly top as it bakes. Sprinkle ¼ cup (23g) sliced raw almonds evenly over the filling, followed by the remaining 2 tbsp (25g) granulated sugar for extra crunch and light caramelization.
Bake the pie
Place the assembled pie on a rimmed baking sheet (to catch any bubbling berry juice) on the middle rack of the preheated 375°F (190°C) oven. Bake for 45 to 50 minutes, until the filling is thickly bubbling around the edges, the almond crust is deep golden brown, and the sliced almond topping is lightly toasted. If the crust edges brown too quickly after 30 minutes of baking, cover them loosely with strips of aluminum foil to prevent burning.
Cool and set the pie
Once baked, transfer the pie to a wire cooling rack and let it cool completely at room temperature for a minimum of 2 hours before slicing. This cooling period allows the cornstarch-thickened filling to set fully, preventing runny slices. Serve at room temperature or slightly chilled, with a dollop of freshly whipped cream if desired.
Tips
2.Do not skip the 20-minute chill for the pressed almond crust; a warm, unchilled crust will shrink and slide down the pie dish sides during prebaking.
3.If using frozen unsweetened blueberries, do not thaw them before mixing into the filling, and add 1 extra teaspoon of cornstarch to account for extra released juice during baking.
OMG this blueberry pie was the star of our 4th of July potluck! The almond crust is such a game changer—way nuttier and more flavorful than regular pie crust. My whole family was begging for seconds, even my picky 7 year old! Only note: I almost skipped the 2 hour cooling time and was so glad I waited, the filling set perfectly. SO good.
Made this for my wife’s birthday dinner last night and she said it’s better than the bakery pie we get every year. The almond crust has that perfect crumble, not too sweet, which lets the blueberry flavor really shine. 10/10 will be making this again for our next family dinner.
Taste was amazing, but I found this a little trickier than I expected for a weeknight bake? The crust kept cracking when I tried to roll it out, and I ended up having to patch a bunch of spots. Still turned out edible and the kids devoured it, but any tips for getting the crust to roll easier?
Meal prepped this for our weekend camping trip and it held up so much better than I thought! I pre-sliced it after it cooled and packed it in tupperware, and it was the perfect sweet treat after long hikes. The almond crust didn’t get soggy even after 2 days in the cooler. Game. Changer.
If you love almond extract, you’re gonna lose your mind over this crust. I added a tiny extra dash of almond extract to the filling too and it was chef’s kiss. Perfect balance of tart and sweet, not cloying like some store bought blueberry pies. My roommate ate half the pie in one sitting no joke.
I’ve tried 3 different blueberry pie recipes this summer and this one takes the cake. The almond crust adds that little something special that makes it feel fancy enough to serve to guests, but it’s straightforward enough that I didn’t stress making it for my book club meetup. Everyone asked for the recipe, can’t wait to make it again when blueberries are in peak season next month.
I swapped the regular all purpose flour in the crust for a 1:1 gluten free baking flour to make this safe for my celiac sister, and it turned out incredible! You couldn’t even tell it was gluten free. Only bummer is my crust got a little too dark around the edges halfway through baking, so I had to wrap it in foil. Is that normal?
Went into this thinking medium difficulty meant I’d mess it up somehow, but the instructions were super clear! The 90 minute cook/prep time was spot on for me, even with me taking extra time to pick through fresh blueberries from the farmers market. Pro tip: serve this with a scoop of vanilla bean ice cream on top while it’s still slightly warm, it’s life changing.
Brought this to my office potluck yesterday and the whole pan was gone in 15 minutes. Multiple coworkers asked if I bought it from a fancy bakery, they couldn’t believe I made it from scratch! The almond crust is so unique, I’ve never had a pie crust that tastes this good on its own. 100% adding this to my regular rotation.
I’ve burned so many pies in my day I was nervous to try this, but the temp and timing instructions were perfect! No burnt crust, no runny filling, it looked like it came straight out of a food magazine. My dad, who swears he ‘doesn’t like fruit pie’, had two slices. Win in my book.
Tried this recipe last night and it was solid, but I felt like the filling was a little too sweet for my taste? I used wild blueberries which are naturally a little sweeter than regular cultivated ones, so next time I’ll cut back on the granulated sugar by a tablespoon or two. Otherwise the crust was perfect, crisp and nutty, and my dinner guests loved it.