Wild Blueberry Pie with Almond Crumble Topping (2024)

Filling

¾ cup plus 2 tablespoons (or more) sugar

¼ cup cornstarch

7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw)

2 tablespoons fresh lemon juice

Topping

⅔ cup unbleached all purpose flour

4 ounces marzipan or almond paste, broken into ⅓-inch pieces (about ¾ cup loosely packed)

¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes

½ teaspoon salt

Whipped cream or ice cream

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Reviews (125)

• USED HUCKLE BERRIES INSTEAD OF BLUEBERRIES , COMES OUT A PINCH TARTER.USED THE STRUDEL TOPPING FROM THE DUTCH APPLE PIE RECEIPE WHICH IS ALSO IN EPICURIOUS

  • TIM MAHER

  • BROOKLYN, NY

  • 4/27/2024

• Easy to make , followed directions to a T . It turned out good but next time I will use half the lemon juice called for. I enjoy lemon but it seemed to over power the blueberry flavor.

  • Robert_Knapp

  • Louisville , Ky

  • 5/6/2015

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• This pie is The Best - and my chef daughter-in-law agrees! I cut the sugar down to 3/4 cup - possibly could reduce it further, depending on the sweetness of the blueberries? (I used wild, low bush blues, frozen.) I also used the zest of the lemon as well as the juice. If you like a stronger almond taste, use the entire package of marzipan (7 ounces).

  • analeew

  • Western Massachusetts

  • 3/30/2015

• This is a recipe that I developed for Bon Appetit. It has been changed by epicurious as the original did not call for a pie crust stick, but a freshly made pie crust. It's excellent with the homemade pie crust.

  • jeannekelleykitchen

  • Los Angeles

  • 2/14/2015

• This is a fantastic recipe. I've made it several times, exactly as the recipe called for. But the last time I had to make modifications, as I made it for a friend going through chemo for ovarian cancer. She it had to be sugar free, dairy free, organic and, if possible, gluten-free. A professional chef said it couldn't but done, but I tried anyway. I used a GF crust (top and bottom) instead of the crumble, and substituted Truvia for the sugar. It was fantastic!!! Now I'm using the Truvia instead for me!!!

  • kleaffer

  • Denver, CO

  • 8/16/2014

• The almond crumble topping is awesome! I used the Solo almond paste in the can. I hate when people do this, but I did change something - in the preparation, not the formula. I thought that pre-cooking the filling would make it too jammy and detract from the character of the fresh blueberries. Instead, I crushed one cup of the blueberries with the lemon juice, stirred in the mixture sugar/cornstarch, folded in the remaining 6 cups of berries, and mounded it into the unbaked pie shell (used my own recipe for the pie pastry). I baked the pie at 425º for the first 20 minutes, then reduced the temperature to 400º. After another 20 minutes or so, I lightly covered the pie with aluminum foil to prevent excessive browning and baked another 25-30 minutes until the topping was golden and the filling was bubbling. I allowed hours it to cool completely before serving (with small scoop of French vanilla ice cream on the side). I made this for a dinner party and my guests absolutely loved it.

  • n1cf2

  • Florida

  • 6/15/2014

• Such a gosh golly good pie.I made my own almond paste topping and used it like a top crust rather than a mere crumble... Due to poor ingredient related planning I didn't have cornstarch, I subbed a half cup of potato flakes... My husband noticed something faintly potato flavored (but no bother, he was on his third slice by that time.)Such a great pie!!!! Not too sweet, not too heavy, just right for a summer night with ice cream!

  • SnippyHippie

  • mid west

  • 6/6/2014

• I needed a gluten free dessert for Mother's Day and I had frozen wild blueberries that deserved to be the highlight. I made the GF pie crust from First Prize Pies and used straight almond paste and a GF all purpose blend for the crumble...yum!

  • sookee0310

  • Richfield, WI

  • 5/12/2014

• I needed a gluten free dessert for mother's day; I had frozen wild blueberries in the freezer and this turned out better than expected. I used the gluten free pie crust recipe from First Prize Pies and for the almond paste crumble I improvised using a GF all purpose substitute. I seemed to have too much filling, so the extra was served with greek yogurt and GF granola for a breakfast treat on Mother's Day.

  • sookee0310

  • Richfield, WI

  • 5/12/2014

• Maybe I didn't cook the cornstarch mixture long enough. I left the pie to sit after baking for an hour and it was more like cobbler, very runny. The taste was "good enough". BUT then at the end of the day I tried it again. It was still a little runny but I just decided to call it cobbler. The taste was incredible! I recommend serving it on the cool room temp side rather than hot. The crumble top is more interesting that way. And I poured a little heavy cream on it. I have never liked ice cream on cobbler...the cream doesn't take over but it works as a good counter to the acid of the berries.

  • mlane78212

  • France

  • 11/24/2013

• This pie was incredible! I made it as printed and the guests couldn't stop raving about it. They insisted on keeping all leftovers and promised to return the pie plate (clean). I used almond paste which made the topping a little wetter than it probably should have been, but it baked up perfectly and the taste was awesome! I will make this many times over! Thank you!

  • Anonymous

  • woodbury, CT

  • 7/24/2012

• Followed recipe exactly (except used my usual all butter crust) and got RAVE reviews. My uncle requested I make a blueberry pie for his birthday party, and he was thrilled with this one. My husband keeps bringing the pie up in conversation, so perhaps we'll be making another one soon!

  • happymama37

  • 1/21/2012

• I make this every year for Thanksgiving and Christmas. Everyone absolutely adores this pie! For the filling I use a little less cornstarch and add vanilla and almond extracts. For the topping I use a full 7oz tube of almond paste (we love our almond paste) and also add lemon zest and vanilla bean. In the last 10 minutes of baking I sprinkle on some almond slivers which is great texture wise! You have got to make this pie, the creamy almond topping and sweet blueberry filling go together perfectly!

  • lady8

  • Alexandria, VA

  • 11/22/2011

• The BEST blueberry pie recipe hands down. Making it for Thanks giving. Everytime I have made it, my guests claim it's the best they ever had. I add some organic blueberry flavor extract to the filling. I use a whole package of almond paste.(more than the 4oz.)

  • pbg333

  • Anchorage

  • 11/19/2011

• This pie is very yummy! Will make again and again!

  • Anonymous

  • Cincinnati, OH

  • 10/3/2011

TagsDessertPieBlueberryBerryFruitMake AheadBakingBon Appétit