Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). This initial high temperature helps create a beautifully crisp crust for your pie.
- Unroll your pie crust and carefully place it in a 9-inch pie plate. Crimp the edges however you like, then chill it in the refrigerator while you prepare the filling.
- In a large mixing bowl, combine the sliced almonds, brown sugar, flour, and salt to make the crumble. This mixture should be crumbly yet hold together when squeezed.
- Use a pastry cutter to cut in the butter until the mixture resembles small crumbs. This step is key for achieving a crunchy topping.
- If you’re using frozen blueberries, ensure they’re completely defrosted and well-drained. This prevents the pie from becoming soggy.
- In another large bowl, toss the blueberries gently with granulated sugar, lemon juice, and cornstarch until well-coated.
- Remove the chilled crust from the refrigerator and fill it with the sweetened blueberries. Spread them evenly across the bottom.
- Sprinkle the crumble mixture over the top of the blueberries, pressing it down slightly to compact it. This ensures a satisfying crunchy layer.
- To prevent spillage, place the pie on a cookie sheet before baking. Wrap strips of aluminum foil around the outer edge of the crust to shield it from over-browning.
- Bake in the preheated oven for 10 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for 35 to 45 minutes. Remove the foil halfway through to let the crust brown.
- The pie is done when the crust is a beautiful golden brown and the topping looks crunchy. Allow it to cool completely before slicing, as this sets the filling.
Notes
Use fresh if you have them. You can use frozen berries but make sure that they’re completely defrosted and they have been drained very well.