Wild Blueberry Pie with Almond Crumble Topping

Wild Blueberry Pie with Almond Crumble Topping
Photo by Noel Barnhurst


  • 4 ounces marzipan or almond paste
  • 1 Best-Ever Pie Crust dough disks
  • 7 cups fresh wild or regular blueberries or 32 ounces frozen wild or regular blueberries
  • 14 tablespoons sugar
  • 2/3 cup unbleached all purpose flour
  • ½ teaspoon salt
  • ¼ cup unsalted butter
  • + 3 more ingredients
    • 2 tablespoons fresh lemon juice
    • ¼ cup cornstarch
    • Whipped cream or ice cream

Roll out pie crust disk on floured surface to 12-inch round. 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. Whisk 3/4 cup plus 2 tablespoons sugar and c...

View full recipe at Epicurious


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