Blueberry-Almond Streusel Pie
Refrigerating the streusel mixture before adding it to the pie helps its pieces stay together during baking for golden-brown, crunchy goodness. Feel free to use any nut you like in the topping.
Blueberry-Almond Streusel Pie
Makes 1 (9-inch) pie
Ingredients
1/3 cup (42 grams) all-purpose flour, plus more for dusting3 tablespoons (36 grams) granulated sugar1/4 teaspoon kosher salt1/4 teaspoon ground cinnamon3 tablespoons (42 grams) cold unsalted butter1/4 cup (28 grams) sliced almondsAll-Butter Piecrust (recipe follows)1 (21.1-ounce) jar (600 grams) Bonne Maman® Blueberry Pie Filling
Instructions
In a medium bowl, whisk together flour, sugar, salt, and cinnamon. Using a pastry blender or your hands, work in cold butter until mixture is crumbly. Stir in almonds. Refrigerate until ready to use.
On a lightly floured surface, roll All-Butter Piecrust into a 12-inch circle (about 1⁄8 inch thick). Transfer to a 9-inch pie plate, gently pressing dough into bottom and up sides of plate. Trim excess dough to 1⁄2 inch beyond edge of plate. Fold edges under, and crimp as desired. Prick bottom of dough all over with a fork. Freeze until firm, about 15 minutes.
Position oven rack in bottom third of oven. Preheat oven to 400°F (200°C).
Spread pie filling into cold prepared crust. Sprinkle almond mixture on top.
Bake until crust is golden brown and filling is bubbly, about 45 minutes, covering with foil during final 15 minutes of baking to prevent excess browning. Let cool completely on a wire rack. Store in an airtight container for up to 3 days.
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