Blueberry Pie With Sweet Almond Crust Recipe

Add another 1-2 tablespoons of milk if the dough still seems too dry. Dump the dough out onto a sheet of plastic wrap, then divide it into two equal pieces. Flatten each piece into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.

While the dough chills, mix the blueberries with the cinnamon, orange juice, orange zest, and 2/3 cup sugar. Set this aside. Preheat your oven to 425 degrees F, positioning one rack in the lower third and another in the middle.

Lightly flour a work surface and roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, folding it over your rolling pin to make it easier. Gently press it into the pan, patching any small cracks, then crimp or pinch the edges.

Continue baking for another 35-45 minutes, or until the crust is golden brown and you see the blueberry filling bubbling up through the cut-outs. If the crust starts to brown too quickly, loosely tent it with foil.

Once out of the oven, let the pie cool completely to room temperature. This is crucial for the filling to thicken and set properly; it usually takes about 2 hours. Resist cutting into it too soon!