Makes 1 9.5 inch pie. Difficulty
One recipe of Perfect Pie Crust
Filling: 3/4 cup plus 2 Tablespoons suger 1/4 cup cornstarch 7 cups blueberries (fresh or frozen) Zest of 1 lemon Juice of 1 lemon
Topping: 2/3 cup gf flour 4 ounces almond paste (check to be sure the brand you are using is gluten-free) 1/2 stick unsalted butter, cut into 1/2 inch cubes
Whipping cream or ice cream for serving.
Prepare the pie crust as directed in the Perfect Pie Crust recipe. Roll out the pie crust to one 12-inch round. Transfer to a 9.5 inch glass pie dish. Turn the crust edges under and crimp decoratively. Refrigerate while preparing filling and topping.
While the pie crust is chilling, prepare the filling. Whisk 3/4 cup plus 2 tablespoons sugar along with cornstarch in a heavy large saucepan. Add the blueberries, lemon zest and lemon juice. Cook over medium heat until the mixture bubbles and thickens (about 15 minutes), stirring gently occasionally. Remove from the heat, let cool then transfer to the refrigerator to chill for about 1 hour.
Prepare the topping. Combine 2/3 cup gf flour, almond paste, butter and salt in a fodd processor. Blend until the mixture begins to clump together. Transfer to a bowl and chill.
Preheat the oven to 400 degrees F. Pour the blueberry filling into the prepared pie crust. Top with the crumble. Bake for about 40-50 minutes or until the pie is browned on the top and the filling is bubbling. Transfer to a cooling rack, let cool completely before serving.