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 dusting
- 3 tablespoons (36 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 3 tablespoons (42 grams) cold unsalted butter
- 1/4 cup (28 grams) sliced almonds
- All-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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