Fresh Blueberry Pie
 
 
This fresh blueberry pie is a celebration of spring!
Yield: 1 (9-inch) pie
Ingredients
For the crust
  • 2 cups all purpose flour
  • ⅔ cup almond flour
  • 2 tbsp sugar
  • 1 tsp kosher salt
  • 2½ sticks cold unsalted butter, cut into small pieces
  • 6 tbsp cold water
For the filling
  • 6 cups fresh blueberries, stems removed
  • 1 tbsp lemon juice
  • ½ tsp almond extract
  • ¼ cup flour
  • ½ cup sugar
For the wash
  • 1 egg
  • 1 tbsp milk
  • turbinado sugar, for sprinkling
Instructions
  1. To make the crust, combine 1½ cups flour, almond flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add in the butter and pulse just until the flour starts to form clumps. Sprinkle in the remaining flour and water. Pulse until dough starts to come together. Split the dough in half and form into disks. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  2. Once the dough is chilled, roll out half the dough on a lightly floured work surface into a 13-inch circle. Ease into a 9-inch pie plate and trim to a ½-inch overhang. Place in the freezer for at least 30 minutes or until ready to use.
  3. For the filling, toss together the blueberries with the lemon juice, almond extract, flour, and sugar. Pour into the chilled pie crust. Roll out the remaining dough on a lightly floured surface to the same size as the first dough. Cut into strips and weave together to form a lattice pattern. Tuck the edges of the top over the bottom crust and crimp. Refrigerate for 30 minutes.
  4. Heat oven to 425F. Whisk the egg and milk together to form the egg wash. Brush the top of the crust with the egg wash and sprinkle with the sugar. Place the pie on a foil-lined baking sheet. Bake for 20 minutes. Reduce the heat to 350F and bake for 30-40 more minutes, or until the crust is golden and the filling is thick and bubbling. Allow to cool completely before serving.
Notes
Recipe from Love & Olive Oil
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/05/fresh-blueberry-pie.html