Ingredients
Equipment
Method
- Prepare the crust. In the bowl of a food processor, combine 1 ½ cups of all-purpose flour, almond flour, sugar, and kosher salt. Pulse to incorporate the dry ingredients well.
- Drop chunks of cold unsalted butter evenly over the surface of the dry mix. Pulse until the mixture looks crumbly and no dry flour remains, about 25 short pulses. The goal is to create a sandy texture.
- Redistribute the dough around the bowl and sprinkle with the remaining all-purpose flour. Pulse for about 5 more short pulses until the dough just starts to break apart.
- Transfer the crumbly dough into a large bowl. Add ice water and gently fold with a rubber spatula until it forms a cohesive ball. Be careful not to overwork it.
- Divide the dough in half, shaping each half into disks. Wrap them tightly in plastic wrap. Refrigerate for at least 2 hours or overnight to allow it to chill and firm up.
- On a lightly floured surface, roll out one disk of dough to a circle of about 13 inches in diameter. Carefully place it in a 9-inch pie pan, allowing excess dough to hang over the edges.
- Trim the edges of the crust to leave a half-inch overhang. Place the crust in the refrigerator for at least 30 minutes to keep it cold.
- Prepare the filling. In a large bowl, combine fresh blueberries with lemon juice and almond extract. Gently fold to combine.
- Sprinkle the blueberry mixture with sugar and flour, tossing gently to coat the berries evenly. Transfer the filling into the chilled crust, mounding it slightly in the center.
- Roll out the second disk of dough, placing it on top of the berry filling. Trim the edges, pressing the top crust over the bottom crust, and crimp the edges to seal.
- Brush the top crust with an egg wash made from whisking together egg and milk. Sprinkle generously with turbinado sugar for added sweetness and crunch.
- Preheat your oven to 425 degrees Fahrenheit. Place the pie on a parchment-lined baking sheet and bake for 20 minutes.
- After 20 minutes, reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 30 to 40 minutes, until the crust is golden brown and the filling is bubbly.
- Once baked, cool the pie on a wire rack completely before slicing and serving. Enjoy the fruits of your labor with friends and family!
Notes
Store leftover pie in the refrigerator, covered loosely with foil or plastic wrap, to keep it fresh for up to three days.
You can freeze the baked pie. Just wrap it tightly in plastic and foil before placing it in the freezer for up to one month. Thaw in the fridge before serving.
Try adding other fruits like raspberries or strawberries for a mixed berry pie. Experimenting is part of the fun!
If you're short on time, make a simple lattice top using pre-made dough strips instead of rolling out a full top crust.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.