Blueberry Pie with Sweet Almond Crust

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I still have the blueberry bush in my backyard where I first pulled enough berries for this pie last summer. The thing that hooked me was how the almond crust — usually so delicate it crumbles on contact — turns golden and sturdy when you press it firmly into the pan before adding any filling at all.

I make this pie whenever blueberries are in season, which is most of July and August for us. It's a slice-and-wear kind of dessert: I bake one, let it cool on the counter while we eat dinner, then carry two slices to our neighbors who always ask about it. The almond flour keeps from getting too rich when you add just enough sugar, and the blueberries don't bleed their juice into the bottom crust.

If your berries are very juicy — which happens in late summer — toss them with an extra tablespoon of cornstarch before baking. I learned that the hard way on a humid afternoon when my first pie wept onto the counter like it was crying about something.

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Prep Time 30

Cook Time 50

Total Time 1 20

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 342

Ingredients Method Nutrition Notes

Ingredients

Sweet Almond Crust

1½ cup almond flour superfine, not meal
¼ cup granulated sugar
⅛ tsp salt
6 tbsp unsalted butter cold and cubed
1 large egg yolk
2-3 tbsp ice water

Filling

5 cup fresh blueberries about 1½ lbs
⅔ cup granulated sugar
¼ cup cornstarch
2 tbsp lemon juice
1 tsp vanilla extract
1 lemon zest of
1 tbsp unsalted butter cut into small pieces

Topping (optional)

2 tbsp sliced almonds
1 tsp coarse sugar for sprinkling

Method

Make the crust: In a large bowl, whisk together almond flour, sugar, and salt. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized pieces remaining.
Mix egg yolk with 2 tablespoons ice water in a small cup. Add to the dry mixture and stir until dough comes together. It should be slightly sticky but hold its shape when pressed. If it's too dry, add another tablespoon of ice water. Wrap tightly in plastic and chill for at least 30 minutes.
Preheat oven to 375°F (190°C). Roll out the crust between two sheets of parchment paper to fit a 9-inch pie dish. Transfer to your pie plate, pressing edges firmly — this is where that early tip pays off.
In a large bowl, gently toss blueberries with sugar, cornstarch, lemon juice, vanilla, and zest until evenly coated.
Pour filling into the crust-lined pie plate. Dot top with butter pieces.
Bake for 45-50 minutes until filling is bubbling at the edges and crust is golden brown. If edges are browning too quickly, cover them loosely with foil or a pie shield after about 25 minutes.
Cool completely on a wire rack before slicing — at least 2 hours. The filling needs time to set; cutting it warm gives you something more like blueberry soup.

Nutrition

Calories: 342kcalCarbohydrates: 26gProtein: 7gFat: 24gSaturated Fat: 10gCholesterol: 52mgSodium: 95mgPotassium: 145mgFiber: 4gSugar: 18gVitamin A: 15IUVitamin C: 25mgCalcium: 35mgIron: 1mg

Notes

Sweet Almond Crust

1½ cups almond flour (superfine, not meal)
¼ cup granulated sugar
⅛ tsp salt
6 tbsp unsalted butter, cold and cubed
1 large egg yolk
2-3 tbsp ice water

Filling

5 cups fresh blueberries (about 1½ lbs)
⅔ cup granulated sugar
¼ cup cornstarch
2 tbsp lemon juice
1 tsp vanilla extract
Zest of 1 lemon
1 tbsp unsalted butter, cut into small pieces

Topping (optional)

2 tbsp sliced almonds
1 tsp coarse sugar for sprinkling

Serving tip: This pie is fantastic with a scoop of vanilla ice cream or just as-is. If your berries are very juicy, let the pie cool longer than usual — 3-4 hours works better than rushing it.

Make ahead: The crust dough keeps in the fridge for up to 2 days, or frozen for 1 month. Thaw overnight before rolling out. Baked pie stays good at room temperature for 2 days or refrigerated for up to 4 days.

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