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!

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium bowl, combine almond flour, all-purpose flour, and granulated sugar for the crust.

Step 3

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.

Step 4

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.

Step 5

Shape the dough into a disk, wrap it with plastic wrap, and chill it in the refrigerator for 30 minutes.

Step 6

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.

Step 7

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.

Step 8

Pour the blueberry mixture into the prepared pie crust, spreading it out evenly.

Step 9

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.

Step 10

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.

Step 11

Allow the pie to cool completely at room temperature for at least 2 hours before serving. This will help the filling set.

Step 12

Serve plain, or with whipped cream or vanilla ice cream on the side for an extra indulgent treat.

Nutrition Facts

Serving size	(1237.4g)

Amount per serving	% Daily Value*
Calories	3209.4

Total Fat 180.2g	0%
Saturated Fat 71.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 453.7mg	0%
Sodium 780.3mg	0%
Total Carbohydrate 387.6g	0%
Dietary Fiber 32.8g	0%
Total Sugars 267.3g
Protein 45.0g	0%

Vitamin D 77.4IU	0%
Calcium 426.5mg	0%
Iron 10.2mg	0%
Potassium 621.1mg	0%

*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.

Source of Calories

Fat: 48.4%

Protein: 5.4%

Carbs: 46.3%