One of our favorite classic fruit pies featuring a delicious pastry and perfect for family gatherings!
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
1
Preheat oven to 400 F; place baking tray in oven
2
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
3
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
4
Roll out dough disk 1, line 9-inch pie dish leaving 1-inch overhang, and fill with Blake Hill’s Wild Blueberry Pie Filling
5
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.
6
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!
