Wild Blueberries make me reminisce about childhood summer vacations in Maine. I have vivid memories of hiking along the breathtaking coastline, visiting quaint little towns, devouring lobster rolls and fresh clam chowder, and picking wild blueberries. Maine is the only place where I have ever seen wild blueberries grown. They are much smaller than the blueberries commonly seen in grocery stores, but they are sweeter and have an even more intense blueberry flavor. I have not been able to find fresh wild blueberries anywhere locally so I used frozen wild blueberries here in this pie. The wild blueberries make this pie really spectacular, but you can also substitute regular blueberries if you cannot find wild. The almond crumble topping made from almond paste and oats enhances the whole blueberry experience. I make this pie every summer and dream about vacationing in Maine.
- ½ cup + 2 tablespoons whole wheat pastry flour
- ½ cup + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 teaspoon natural cane sugar
- ½ cup (8 tablespoons) of cold unsalted butter, cut into ½-inch cubes
- 2-4 tablespoons ice water
- ⅔ cup natural cane sugar
- ¼ cup cornstarch
- 32 ounces fresh or frozen wild blueberries, about 7 cups
- 2 tablespoons fresh lemon juice
- ⅓ cup old-fashioned oats
- ⅓ cup all-purpose flour
- 4 ounces almond paste, broken into small pieces, about ¾ cup
- ¼ cup (4 tablespoons) chilled unsalted butter, cut into ½-inch cubes
- ½ teaspoon salt
- Vanilla ice cream for serving
- Add the flours, salt, and sugar to the bowl of a food processor and pulse to combine. Add the butter and pulse 10 times, or until mixture resembles coarse crumbs.
- While the food processor is running, gradually add the water and process until dough just comes together, no more than 30 seconds. Start with the minimum amount of water and increase if dough is too crumbly.
- Form the dough into a flat circular disk and wrap with plastic wrap. Chill dough in the refrigerator for at least one hour.
- On a lightly floured board, roll dough into a circle about ⅛-inch thick. Carefully transfer the crust into the pie dish and trim the overhanging dough with a knife. Crimp the edges as desired.
- Chill crust in the refrigerator while preparing the filling and topping.
- In a large pot, whisk together the sugar and cornstarch. With a wooden spoon, sir in the blueberries and lemon juice. Stir gently over medium heat until mixture thickens and becomes bubbly, about 12-15 minutes.
- Chill filling until cool, about 1 hour.
- Add the oats, flour, almond paste, butter,and salt into the bowl of a food processor and process until the mixture begins to hold together. Transfer to a small bowl and chill in the refrigerator for 30 minutes.
- Preheat the oven to 400.
- Pour the blueberry filling into the chilled pie crust. Using your index finger and thumb, pinch small pieces of the almond oat crumble and sprinkle evenly over the filling.
- Place pie on a rimmed baking sheet. Bake until crust and topping become golden and the filling bubbles, about 45-50 minutes.
- Transfer pie to a wire rack to cool completely. Serve with vanilla ice cream.
Thalia @ butter and brioche says
you can never go wrong with a good blueberry pie.. craving a slice right now!
Becca from It's Yummi! says
This pie sounds delicious, especially with the almond crumble on top!
Carissa says
This looks so delicious, Em! Takes me back to the vacation Andrew and I took to Maine six years ago. We had blueberry something (pie, ice-cream, etc.) every day! I think this Labor Day weekend would be a perfect time to try this recipe out 🙂