Name: Wild Blueberry Pie With Almond Crumble Topping
Yield: 8 servings
Ingredients: 1 Best-Ever Pie Crust dough disks; ¾ cup plus 2 tablespoons (or more) sugar; ¼ cup cornstarch; 7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw); 2 tablespoons fresh lemon juice; ⅔ cup unbleached all purpose flour; 4 ounces marzipan or almond paste, broken into ⅓-inch pieces (about ¾ cup loosely packed); ¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes; ½ teaspoon salt; Whipped cream or ice cream

Pie with a welltoasted crumb topping forktined edges and bubbling blueblack blueberry juices revealed around its edges.

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

Wild blueberries are small and flavorful. They can be found fresh at farmers markets and frozen at supermarkets and specialty foods stores. The little bit of almond in the topping of this blueberry pie amps up the flavor of the berries.

Recipe notes

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