Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Blueberry Pie With Sweet Almond Crust

 
One serving costs about $0.57

$0.57 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 dessert
spoonacular Score:7%

Spoonacular Score: 7%

 

Blueberry Pie With Sweet Almond Crust is a dessert that serves 10. For 57 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 26g of fat, and a total of 374 calories. This recipe from Foodista requires shortening, ground almonds, butter, and orange zest. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 15%. Users who liked this recipe also liked Blueberry Pie With Sweet Almond Crust, Wild Blueberry Tarragon-flavored Tartlets, Almond Oil Sweet Crust, and Vegan Pumpkin Pie with Almond Flour Pie Crust.

Pie works really well with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.

» Get this wine on Amazon.com

Ingredients

Servings:
2 Tbsps
2 Tbsps amaretto
amaretto
0.25 cup
0.25 cup frozen blueberries
frozen blueberries
0.75 cup
0.75 cup butter
butter
0.5 tsps
0.5 tsps cinnamon
cinnamon
1
1  egg
egg
1.5 cups
1.5 cups flour
flour
0.5 cup
0.5 cup raw ground almonds
raw ground almonds
2 Tbsps
2 Tbsps milk
milk
1 Tbsp
1 Tbsp orange juice
orange juice
1
1  orange zest
orange zest
0.25 tsps
0.25 tsps salt
salt
7 Tbsps
7 Tbsps shortening
shortening
7 Tbsps
7 Tbsps shortening
shortening
0.67 cup
0.67 cup sugar
sugar
2 Tbsps amaretto
2 Tbsps
amaretto
0.25 cup frozen blueberries
0.25 cup
frozen blueberries
0.75 cup butter
0.75 cup
butter
0.5 tsps cinnamon
0.5 tsps
cinnamon
1  egg
1
egg
1.5 cups flour
1.5 cups
flour
0.5 cup raw ground almonds
0.5 cup
raw ground almonds
2 Tbsps milk
2 Tbsps
milk
1 Tbsp orange juice
1 Tbsp
orange juice
1  orange zest
1
orange zest
0.25 tsps salt
0.25 tsps
salt
7 Tbsps shortening
7 Tbsps
shortening
7 Tbsps shortening
7 Tbsps
shortening
0.67 cup sugar
0.67 cup
sugar

Equipment

food processor
food processor
cookie cutter
cookie cutter
plastic wrap
plastic wrap
rolling pin
rolling pin
oven
oven
pie form
pie form
whisk
whisk
aluminum foil
aluminum foil
food processor
food processor
cookie cutter
cookie cutter
plastic wrap
plastic wrap
rolling pin
rolling pin
oven
oven
pie form
pie form
whisk
whisk
aluminum foil
aluminum foil


Instructions

  1. Ground the almonds in the food processor until fine.
  2. Add the flour, salt, and sugar. Pulse a few times to mix. Add the COLD butter and shortening cubes and pulse until the mixture resembles peas.
  3. Add the amaretto and 1 tablespoon of cold milk. Pulse again until the dough comes together. Add another 1-2 tablespoons of milk if needed. Dump the dough out onto a sheet of plastic wrap.
  4. Separate into two equal pieces and flatten into two disks. Wrap each disk in plastic and refrigerate for at least 30 minutes.
  5. Meanwhile, mix the blueberries with the following 5 ingredients and set aside.
  6. Preheat the oven to 425 degrees F. Move to racks to a lower and middle position.
  7. Flour a work surface and roll out one disk of dough in a 12 inch circle. Fold the dough over the rolling pin to transfer it to a 9 inch pie pan. Repair any cracks.
  8. Crimp or pinch the edges.
  9. Roll out the second disk of dough and cut out shapes with a floured cookie cutter.
  10. Pour the berry filling into the pie crust and top with 2 tablespoons of butter cubes. Arrange the dough shapes over the filling. Whisk an egg with 1 tablespoon of water and brush the egg wash over the pie crust.
  11. Place the pie on the lower rack and bake for 15 minutes. Lower the heat to 375 degrees F, and move the pie up to the middle rack. Bake another 35-45 minutesuntil the crust is golden brown and the blueberry filling in bubbling. If the pie crust browns too quickly, cover it with foil.
  12. Once out of the oven, resist the urge to cut into the pie and have a slice. The pie needs to cool to room temperature for the filling to thicken up! It usually takes about 2 hours!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.64
Ingredient
2 tablespoons amaretto
¼ cups frozen blueberries
¾ cups butter
½ teaspoons cinnamon
1 egg
1.5 cups flour
½ cups raw ground almonds
2 tablespoons milk
1 tablespoon orange juice
1 orange zest
7 tablespoons shortening
7 tablespoons shortening
⅔ cups sugar
Price
$0.63
$0.29
$1.46
$0.04
$0.24
$0.25
$1.12
$0.04
$0.03
$0.66
$0.70
$0.70
$0.18
$6.35

Nutritional Information

Quickview
453 Calories
3g Protein
35g Total Fat
31g Carbs
0% Health Score
Limit These
Calories
453k
23%

Fat
35g
54%

  Saturated Fat
13g
85%

Carbohydrates
31g
10%

  Sugar
15g
17%

Cholesterol
53mg
18%

Sodium
176mg
8%

Alcohol
0.78g
4%

Get Enough Of These
Protein
3g
8%

Selenium
8µg
11%

Vitamin K
11µg
11%

Vitamin B1
0.16mg
11%

Vitamin E
1mg
11%

Folate
37µg
10%

Vitamin A
464IU
9%

Manganese
0.16mg
8%

Vitamin B2
0.13mg
8%

Iron
1mg
7%

Vitamin B3
1mg
6%

Fiber
1g
5%

Phosphorus
37mg
4%

Vitamin C
2mg
3%

Vitamin B5
0.32mg
3%

Calcium
28mg
3%

Copper
0.04mg
2%

Magnesium
6mg
2%

Zinc
0.23mg
2%

Vitamin B12
0.08µg
1%

Potassium
45mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need

Related Recipes