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Fresh Blueberry Pie

These fresh blueberry pies have a hint of almond and an ultra-flaky crust. Recipe makes one standard 9-inch pie, two 7-inch pies, or four mini 4-inch pies.
Yield: one 9-inch pie
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 4 hours

Ingredients

For Crust:

  • 2 cups / 260 g all-purpose flour
  • ⅔ cup / 70 g almond flour
  • 2 tablespoons / 24 g sugar
  • 1 teaspoon kosher salt
  • 1 ¼ cups / 282 g 2 1/2 sticks cold unsalted butter, cut into 1/4-inch pats
  • 6 tablespoons / 90 g ice water

For Filling:

  • 6 cups / 900 g fresh blueberries, rinsed and stems removed
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon almond extract
  • ¼ cup / 30 g all-purpose flour
  • ½ cup / 100 g white granulated sugar

For Wash:

  • 1 egg
  • 1 tablespoon milk
  • turbinado sugar, for sprinkling

Instructions

  • Prepare the crust. Combine 1 1/2 cups of flour, almond flour, sugar, and salt in the bowl of a food processor. Pulse to incorporate. Drop butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in pasty clumps, about 25 short pulses. Redistribute the dough evenly around the bowl of the food processor and sprinkle with remaining flour. Pulse until dough just begins to break apart, about 5 short pulses. Transfer dough to a large bowl.
  • Sprinkle with water and fold and press with a rubber spatula until dough comes together into a ball. Split in half and form into disks. Wrap each disk tightly in two layers of plastic wrap and refrigerate for at least 2 hours or overnight (at this point dough can also be frozen for up to 1 month).
  • On a lightly floured work surface, roll out half of the dough to a circle about 13 inches in diameter. Gently ease the dough into a 9-inch pie pan. Trim edges to a 1/2 inch overhang. Refrigerate for at least 30 minutes until ready to use.
  • To prepare the filling, fold blueberries together with lemon juice and almond extract in a large bowl. Sprinkle with sugar and flour and toss to coat. Transfer to chilled pie crust, berries should mound higher in the center (they will shrink when baked). Roll out remaining dough to the same size and thickness as the first. Gently place on top of the berry filling and trim. (Alternatively, you can cut the crust into strips and weave together to form a lattice top). Tuck edge of top piece over and under the edge of the bottom crust and crimp. Refrigerate until firm, at least 30 minutes.
  • Preheat oven to 425 degrees F. Whisk egg and milk together to make an egg wash. Brush the top of crust with egg wash and sprinkle generously with turbinado sugar. If making a solid-top pie, cut a few slits in the top crust to allow steam to escape while baking. This is not necessary for lattice-tops. Place the pie on a parchment or foil-lined baking sheet (to catch any overflow) in the middle rack of the oven. Bake for 20 minutes, then reduce heat to 350 degrees F and bake for 30 to 40 minutes more or until crust is golden brown and filling is thick and bubbly. (For 6-inch pies, bake for 15 minutes, then reduce heat and bake for 25 to 35 minutes.) Place on a wire rack to cool completely before serving.