Wild Blueberry Almond Crumble Pie
3/4 cup plus 2 tablespoons (or more) sugar
1/4 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
2/3 cup unbleached all purpose flour
4 ounces marzipan or almond paste, broken into 1/3-inch pieces (about 3/4 cup loosely packed)
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
Whipped cream or ice cream
Roll out pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.
Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
Serve pie with whipped cream or ice cream.
Just use your favorite homemade or store bought crust, I say this only because the crust is not the star of this pie. I used frozen wild blueberries which were so yummy and I ate them by the frozen handful. I bought four 10 ounce bags because I was afraid I’d be short. I did not adjust cornstarch or anything and consistency was great. If my pie pan had been deeper all the filling would have fit nicely, but I had about a cup left over.
Okay, now the real dilemma. I live in a small farming community of about 8,000. Marzipan is NOT at the top of everyone’s shopping list therefore not available at my local HEB. So . . . I tossed some almonds, alot of almond extract and some white and brown sugar to the topping mixture. May have been less sweet but was still great. I gotta tell you the salt in the topping is key. You definitely know it’s there (in agood way) and it rounds out the topping nicely.
This being Texas, pie must be topped with Bluebell Homemade Vanilla How can you not love a company who’s trucks read, “We eat all we can, and we sell the rest“?
FYI . . . I am about 6 rows away from completing the toe on the The Punishment Sock. I know now that if I didn’t knit them
simulataneously (and use spell check for that matter) simultaneously I would NEVER, oh and I do mean NEVER, knit a second sock in my life. Don’t care how cold my other foot is. Second Sock Syndrome is too nancy a diagnosis… I propose a motion to call the second sock simply the The Punishment Sock.