Fresh Blueberry Pie with Almond Pie Crust

The best recipe for blueberry pie Just in time for berry season, we’re presenting a gorgeous Fresh Blueberry Pie with Almond Pie Crust today.

We enjoy taking our kids to Graveyard Fields, a charming small area along the Blue Ridge Parkway, in the summer. It’s a well-liked stopping point for easy (kid-friendly) trekking and gathering wild blueberries.

After the Great Depression, the Blue Ridge Parkway was established as an employment programme and spans 469 miles over the Appalachian Mountains. It employed thousands of people and took more than 25 years to finish. Many of the friends I have made here in Asheville share tales of their grandparents starting shops to cater to the influx of new customers or housing parkway employees.

Although there are many wonderful spots to stop, my personal favourites within an hour of Asheville are Crabtree Falls, Mount Mitchell, and Craggy Gardens (other than Graveyard Fields). (For further information, go to Romantic Asheville or the Blue Ridge Parkway’s official website.)

Our Best Recipe for Blueberry Pie

Yet I digress… After gathering buckets of wild blueberries, we return home to prepare Fresh Blueberry Pie with Almond Pie Crust, the most traditional berry treat I can think of. 

Anyone who enjoys pie? Can you really fathom someone disliking the buttery, flaky layers of crust and the luscious blueberry filling?

The beautiful thing about berry pies is that they can be made all year round with frozen berries, even though I always prefer using fresh berries while baking.

Berry pies made using frozen berries are maybe just as tasty because berries are typically packaged at the height of the season. Your berries don’t have to be freshly harvested for others to know!

…includes an almond pie crust

A traditional variation is this Fresh Blueberry Pie with Almond Pie Crust. Such reminiscence-inspired recipes are best kept simple. With the crust, I exercised my exclusive artistic licence. 

I made a few changes to my go-to pie crust recipe, adding ground almonds and amaretto. The amaretto intensifies the sweet, nutty flavour while the almonds produce a crust that is little more brittle but still delightfully flaky. If I do say so myself, the crust is excellent!

This year’s celebrations call for a delicious dessert like Fresh Blueberry Pie with Almond Pie Crust. So that it has plenty of time to chill and set, prepare it the day before.

What Supplies You’ll Need.

3 cups all-purpose flour is needed for the almond pie crust.”2 tablespoons granulated sugar. “1/2 cup ground raw almonds (almond meal).12 tablespoons of unsalted butter, cooled and cut into cubes, 7 tablespoons of cold and cut into cubes shortening, and 2 tablespoons of amaretto.1 to 3 teaspoons of chilled milk.

THE FOLLOWING IS FOR THE BLUEBERRY PIE:.

“Six cups of blueberries.3/4 cup granulated sugar; 1/2 cup all-purpose flour.Zest of 1 orange (lemon juice and lemon zest can be used), and 1/2 teaspoon of cinnamon.Orange juice, one tablespoon.cubes of 2 tablespoons of butter.One big egg.

The equipment you’ll need includes a food processor, plastic wrap, a 9-inch pie dish, a rolling pin, cookie cutters, a pastry brush, a pie knife, and a baking sheet.

How to Make Blueberry Pie at Home.

Instructions.

Add flour, ground almonds, sugar, and salt to a food processor. To combine, pulse a few times. Pulse the mixture until it resembles peas while adding the cold butter and shortening cubes.

Add 1 tablespoon of cold milk and the amaretto. To make the dough come together, pulse once more. If necessary, add a further 1 to 2 tablespoons of milk. Place the dough on a piece of plastic wrap. Flatten into two discs after splitting into two equal parts. Refrigerate for at least 30 minutes while each disc is wrapped in plastic.

In the meantime, combine the flour, sugar, cinnamon, orange juice, and zest with the blueberries in a sizable basin. Throw away after.

Set the oven’s temperature to 425 F. Place the rack in its lowest setting. Roll out one disc of dough into a 12 to 13-inch circular on a work surface that has been dusted with flour. To transfer the dough to a 9-inch pie pan, fold it over the rolling pin. Cinch or crimp the edges and patch any cracks. While preparing the top, chill the pie crust.

Using a floured cookie cutter, cut out shapes from the second disc of dough after rolling it out. Depending on the size of your cookie cutter, cut out 16 to 20 different shapes.

Fill the pie shell with the berry filling and blueberry mixture, and then sprinkle 2 tablespoons of butter cubes on top. Place the dough shapes over the filling, ensuring sure they slightly overlap one another so they will adhere to one another when baked. Brush the pie crust with an egg wash made from an egg and one tablespoon of water.

The pie should bake for 15 minutes on the low rack. Once the crust is golden brown and the blueberry filling is bubbling, reduce the heat to 375 degrees F and bake for an additional 45-55 mins. (If after the first 15 minutes the pie crust appears to be browning, loosely cover it with foil to prevent further browning.)

Avoid the temptation to cut into the pie after it has come out of the oven. The filling must cool to room temperature before it can thicken. Normally, it takes two hours.

Questions and Answers

HOW LONG WILL THESE LEFTOVERS STAY FROZEN?

This pie can be kept in the refrigerator for three to five days if it is wrapped in plastic wrap and aluminium foil. 

HOW IS THIS PIE SERVED?

I enjoy making this pie a la mode and sprinkling the top crust with a dollop of vanilla ice cream. 

WHERE SHOULD I FIND BLUEBERRIES?

Your preference ultimately determines whether to choose fresh or frozen blueberries. When blueberries are in season, use fresh ones instead than buying frozen ones.

Fresh Blueberry Pie with Almond Pie Crust

The best blueberry pie recipe we’ve ever tasted is fresh blueberry pie with almond pie crust. With a tempting almond crust, a mountain of luscious blueberries, and a tinge of lemon.

Ingredients for the almond pie crust are as follows:

• all-purpose flour in three cups.
• Almond meal, or 1/2 cup of ground raw almonds.
• 2 teaspoons of sugar, granulated.
• a single salt tsp.
• 12 tablespoons of cold, cubed unsalted butter.
• 7 tablespoons of chilled, cubed shortening.
• Amaretto, 2 teaspoons.
• 1 to 3 teaspoons of chilled milk.
• Regarding the blueberry filling:.
• Blueberries, 6 cups.
• a half-cup of all-purpose flour.
• 3/4 cup of sugar, in granules.
• 1/8 teaspoon of cinnamon powder.
• orange zest from one.
• orange juice, 1 tablespoon.
• 2 tablespoons of cubed butter.
• One big egg.

Instructions.

Add the flour, ground almonds, sugar, and salt to a food processor. To combine, pulse a few times. Pulse the mixture until it resembles peas while adding the cold butter and shortening cubes.

Add 1 tablespoon of cold milk and the amaretto. To make the dough come together, pulse once more. If necessary, add a further 1 to 2 tablespoons of milk. Place the dough on a piece of plastic wrap. Flatten into two discs after splitting into two equal parts. Refrigerate for at least 30 minutes while each disc is wrapped in plastic.

In the meantime, combine the flour, sugar, cinnamon, orange juice, and zest with the blueberries in a sizable basin. Throw away after.

Using a floured cookie cutter, cut out shapes from the second disc of dough after rolling it out. Depending on the size of your cookie cutter, cut out 16 to 20 different shapes.

Place 2 tablespoons of butter cubes on top of the berry filling after pouring it into the pie dough. Place the dough shapes over the filling, ensuring sure they slightly overlap one another so they will adhere to one another when baked. Brush the pie crust with an egg wash made from an egg and one tablespoon of water.

Avoid the temptation to cut into the pie after it has come out of the oven. The filling must cool to room temperature before it can thicken. Normally, it takes two hours.