Almond Crunch Blueberry Pie
(4) Ratings

Almond Crunch Blueberry Pie

Prep Time: |
Cook Time: |
Makes: 8 servings

Ingredients

  • Crust

  • 1 1/2 cups 375 mL Robin Hood® Original All Purpose Flour
  • 1 1/2 tsp 7 mL granulated sugar
  • 1/2 tsp 2 mL salt
  • 1 1/2 tsp 7 mL grated lemon peel
  • 1 1/2 tsp 7 mL grated tangerine or orange peel
  • 1/4 cup 50 mL Crisco® All-Vegetable Shortening
  • 1/4 cup 50 mL butter, cut into small pieces
  • 1/4 cup 50 mL ice water or more
  • Filling

  • 4 cups 1 L fresh or frozen blueberries
  • 3/4 cup 175 mL granulated sugar
  • 1/3 - 1/2 cup 75 mL - 125 mL Robin Hood Original All Purpose Flour***
  • pinch of salt
  • 1/4 tsp 0.5 mL grated lemon peel
  • 1/4 tsp 0.5 mL grated tangerine or orange peel
  • Topping

  • 1/4 cup 50 mL butter, softened
  • 1/2 cup 125 mL granulated sugar
  • 1/2 cup 125 mL Robin Hood Original All Purpose Flour
  • 1/4 tsp 1 mL ground cinnamon
  • 1/3 cup 75 mL chopped almonds
  • ***For filling, use smaller quantity of flour if fresh blueberries are used, and larger quantity if frozen blueberries are used

Preparation

  1. Heat oven to 375°F (190ºC).
  2. Crust: sift together flour, sugar and salt into large bowl. Stir in grated peels. Cut in shortening and butter with pastry blender until mixture is size of small peas. Sprinkle with ice water, one tablespoon at a time. Mix lightly until dough holds together. Gently shape into a ball. Wrap and chill while preparing filling and topping.
  3. Topping: In medium bowl, combine butter, sugar, flour, cinnamon and almonds. Set aside. Roll out pastry and fit into 9" (23 cm) deep-dish pie plate.
  4. Filling: In a large bowl, combine blueberries, sugar, flour, salt and grated peels. Spoon into prepared pie shell. Sprinkle topping mixture over the blueberries.
  5. Bake at 375°F (190ºC) for 60 to 70 minutes or until golden brown. Cool to room temperature or chill before serving.