Almond Crunch Blueberry Pie
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Sugar1 tsps
Salt1 tsps
Lemon Peel (grated)1 tsps
Tangerine (grated)1 cup
Butter (softened)2 large
Egg (lightly beaten)1 cup
Sour Cream1 tsps
Ground Cinnamon1 cup
Almond (chopped)Directions:
1
SIFT together flour, sugar and salt in large bowl
2
Stir in lemon and tangerine peel
3
Cut in shortening and butter with pastry blender until mixture is size of small peas
4
Sprinkle with ice water, one tablespoon at a time, mixing lightly until dough holds together
5
Gently shape into a ball
6
Wrap and chill while preparing filling and topping
7
HEAT oven to 375 degrees F
8
COMBINE all filling ingredients in large bowl
9
Mix all topping ingredients in medium bowl
10
Set aside
11
ROLL out pastry; fit into 9-inch deep-dish pie plate, leaving 3/4-inch overhang
12
Fold edge under; flute
13
Pour filling into crust
14
Sprinkle topping mixture over filling
15
BAKE 1 hour or until golden brown