Blueberry Pie with Almond Crust

Recently, we went blueberry picking at a friends. Well after getting home and washing the 15 pounds of blueberries we seemed to accumulate, I began getting crafty.

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We got….just a little excited at the sight of these beauties. Once home, I devised a plan to bake copious amounts of pie! Well, I tried to anyways. Pie is a lot of work! So if you commit to baking from scratch, I recommend this recipe adapted from bon appetite. I love this pie crust because it is cut with almond meal to lighten the texture and pairs beautifully with the blueberries.

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Vanilla & Almond Crust: (all ingredients are organic)

1/3 c Almond Meal (Marcona Almonds, Ground)

1/4 c Sugar

1 tsp Salt

2.5 c A.P. Flour

1/2 lbs Butter (Unsalted)

2 egg yolks

1 T Vanilla Powder

1/4 cup Ice Water

Blueberry-Lemon Filling:

1 c Sugar

2 T Lemon Zest

3 T Cornstarch

2 lbs Blueberries

Topping:

1 egg white

1 T milk

Demerara Sugar

Method:

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Combine flour, sugar, almond meal, salt and vanilla powder into a bowl and whisk together. To cut the butter in you can either use a food processor or you can use the rubbed method. I used the rubbed method. Cut the butter into smaller pieces and rub it in between your fingers, into the flour until a mealy textured dough forms. The dough should be very crumbly, do not over work the butter into it. Whisk the egg yolks into the ice water then fold the mixture in with your hands until the dough forms. Split into two pieces, wrap, and chill for at least two hours.

Whisk together the sugar, cornstarch and lemon in a bowl. Fold into the blueberries, but no more than 15 minutes in advance. To do so too early will make the blueberries soften a lot.

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Preheat the oven to 425ºF. Once dough has chilled, roll out to fit your pie pan; I used 8″ pans. Be sure to roll the bottom shell of dough out to be able to crimp around the edges. Pop the dough back into the fridge and roll out the second piece for the top layer. Cut 8-10 inch wide strips of dough. Take the bottom crust out and slump it into a buttered pie pan. Add the blueberries (mounding them into the center) and begin to lattice the top, very gently so you do not rip the pieces. Double-check your work before crimping the edge into the lattice. Egg wash and sprinkle sugar on top.

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               ***Pro tip: Pop the entire pie into the freezer for 15 minutes just before baking to create a very flaky crust. Place on a foil lined baking sheet and pop in the oven. This will save you a headache later when the sugar starts caramelizing onto the foil and not at the bottom of your oven.***

Bake at 425, just until the top crust is browned. Reduce the heat to 350º and bake for a remaining 30 minutes. Cool for four hours before serving.

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