Almond Crunch Blueberry Pie
Prep Time: 20 min
Cook Time: 1 Hr
Serves 1 Servings
Difficulty Moderate
Ingredients
CRUST
- 1 1/2 C. all-purpose flour
- 1 1/2 tsps. sugar
- 1/2 tsp. salt
- 1 1/2 tsps. grated lemon peel
- 1 1/2 tsps. grated tangerine or orange peel
- 1/4 C. plus 1 Tbsp. Crisco® All-Vegetable Shortening
- 1/4 C. butter
- 3 Tbsps. ice water
FILLING
- 3 C. fresh or frozen blueberries
- 3/4 C. sugar
- 1/3 C. all-purpose flour
- 1/8 tsp. salt
- 2 large eggs
- 1/2 C. sour cream
- 1/4 tsp. grated lemon peel
- 1/4 tsp. grated tangerine or orange peel
TOPPING
- 1/4 C. butter
- 1/2 C. sugar
- 1/2 C. all-purpose flour
- 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
- 1/3 C. chopped almonds
Directions
- SIFT together flour, sugar and salt in large bowl. Stir in lemon and tangerine peel. Cut in shortening and butter with pastry blender until mixture is size of small peas. Sprinkle with ice water, one Tbsp. at a time, mixing lightly until dough holds together. Gently shape into a ball. Wrap and chill while preparing filling and topping.
- HEAT oven to 375°F.
- COMBINE all filling ingredients in large bowl. Mix all topping ingredients in medium bowl. Set aside.
- ROLL out pastry; fit into 9-inch deep-dish pie plate, leaving 3/4-inch overhang. Fold edge under; flute. Pour filling into crust. Sprinkle topping mixture over filling.
- BAKE 1 hour or until golden brown.
