BLUEBERRY AND ALMOND PIE WITH CRUMBLE

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Ingredients

9 oz all-purpose flour
3 tbsp powdered sugar
4.4 oz cold butter

FOR THE ALMOND PASTE:

3.5 oz almonds
3.5 oz butter
3.5 oz sugar
1 egg

FOR THE CRUMBLE:

1 cup flour
1 cup sugar
5.3 oz butter
3.5 oz sliced or chopped almonds
14 oz blueberries

Preparation

Mix 8.8 oz of all-purpose flour, 3 tablespoons of powdered sugar 4.4 oz of cold butter and make a crumble. Add one or two tablespoons of water until forming a dough. Do not knead. Make a ball, wrap in plastic, and refrigerate for 30 minutes. Take out of the fridge and remove the plastic, put in an oiled baking pan, and bake for 12 minutes at 360°F.

FOR THE ALMOND PASTE:

Put 3.5 oz almonds, 3.5 oz butter, 3.5 oz sugar and one egg in the food processor, process and make a smooth paste.

FOR THE CRUMBLE:

Mix 1 cup flour, 1 cup sugar, 5.3 oz butter, 3.5 oz sliced or chopped almonds, make a crumble trying to keep the dough cold. Put in the fridge for a few minutes before putting in the oven.

Put 14 oz blueberries over the pre-cooked dough and then spread spoonfuls of almond paste all over the pie. Cover everything with the crumble. Bake at 360°F for around 40 minutes or until brown.

Recipe by: @valenmacauliffe