Blueberry, Almond & Buttermilk Pie
One of our favorite classic fruit pies featuring a delicious pastry and perfect for family gatherings!
Serving Size: 1 Pie
12 ounces all-purpose flour
3 ounces almonds, ground
8 ounces unsalted butter, cold
2 ounces sugar
3 egg yolks, lightly beaten
4-6 Tbsp buttermilk
½ tsp sea salt
Blake Hill’s Wild Blueberry Pie Filling
Preheat oven to 400 F; place baking tray in oven
Sift flour & salt into large bowl; thinly slice butter, toss in flour mix, and use fingertips to create pea-size crumbles, retain flecks of butter for a flaky crust
Mix in almonds, sugar, yolks & then buttermilk (enough to bind dough, but not make it sticky). With minimal kneading, make 2 disk shapes with dough, cover each in plastic wrap and refrigerate for at least 30 minutes
Roll out dough disk 1, line 9-inch pie dish leaving 1-inch overhang, and fill with Blake Hill’s Wild Blueberry Pie Filling
Roll out disk 2, cut dough strips, lay half horizontally across pie, then fold alternate strips halfway back across the pie. Lay first vertical strip just off-center then lay horizontal strips back. Work across pie in similar manner until lattice design complete, then lift bottom crust’s overhang up to cover the ends of the lattice strips, & crimp with your favorite design.
Place pie on hot baking tray, bake 20 mins then reduce oven to 325 F and bake for 15-20 mins until crust is a deep golden brown. Fully cool pie, slice and Enjoy!