Blueberry Pie with Sweet Almond Crust
Delight your taste buds with this irresistible Blueberry Pie with Sweet Almond Crust, a harmonious blend of juicy blueberry filling and a buttery, nutty almond-flour crust. Perfectly sweetened and lightly spiced with a touch of cinnamon and a hint of lemon zest, this pie is a celebration of fresh, vibrant flavors. The crust, made with almond flour, adds a subtly rich and crumbly texture while remaining tender and flaky. Topped with an egg wash for a golden finish, this pie is as beautiful as it is delicious. Whether served warm with a dollop of whipped cream or a scoop of vanilla ice cream, this dessert is sure to be a show-stopping centerpiece for any occasion. Ideal for summer gatherings or holiday tables, this homemade blueberry pie will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.5 cups Salted butter
- 1 teaspoons Vanilla extract
- 2 tablespoons Cold water
- 4 cups Fresh blueberries
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 1 teaspoons Lemon zest
- 0.5 teaspoons Ground cinnamon
- 1 pieces Egg yolk
- 1 tablespoons Heavy cream
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, combine almond flour, all-purpose flour, and granulated sugar for the crust.
Cut the butter into small cubes and add to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until crumbs the size of peas form.
Add vanilla extract and cold water, mixing until the dough just comes together. If it is too dry, add another teaspoon of water, one at a time.
Shape the dough into a disk, wrap it with plastic wrap, and chill it in the refrigerator for 30 minutes.
On a lightly floured surface, roll out the dough into a 12-inch (30 cm) circle. Carefully transfer it to a 9-inch (23 cm) pie dish, pressing it gently into the bottom and sides. Trim any excess dough and flute the edges. Place back in the fridge while preparing the filling.
In a large bowl, combine blueberries, 0.75 cups granulated sugar, cornstarch, lemon juice, lemon zest, and ground cinnamon. Mix gently to coat the blueberries evenly.
Pour the blueberry mixture into the prepared pie crust, spreading it out evenly.
In a small bowl, whisk together the egg yolk and heavy cream. Brush this mixture over the edge of the crust to achieve a golden-brown color during baking.
Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 55-60 minutes, or until the filling is bubbling and the crust is golden brown.
Allow the pie to cool completely at room temperature for at least 2 hours before serving. This will help the filling set.
Serve plain, or with whipped cream or vanilla ice cream on the side for an extra indulgent treat.
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 780 mg | 34% | |
| Total Carbohydrate | 387.6 g | 141% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 267.3 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 426 mg | 33% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
