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Wild Blueberry Pie with Almond Crumble Topping

Jeanne Thiel Kelley
  • minutes
  • Serves 8

INGREDIENTS

7 cups

Blueberries, fresh wild or regular

2 tbsp

Lemon juice, fresh

4 oz

Marzipan or almond paste

2/3 cup

All purpose flour, unbleached

1

Best-ever pie crust dough, disks

1/4 cup

Cornstarch

1/2 tsp

Salt

7/8 cup

Sugar

1/4 cup

Butter, unsalted

1

Whipped cream or ice cream