While this pie is warm, gooey, and delicious fresh out the oven, it’s easier to sliced it up after it’s been refrigerated for 6 or more hours. Click here for more summer pies.
Blueberry-Cardamom Pie with Almond Streusel
For crust and filling:
- 1 round refrigerated pie dough (from one 14.1-oz box), at room temperature
- 5 cups blueberries, stemmed
- ½ cup sugar
- ¼ cup quick-cooking tapioca
- ¾ tsp ground cardamom
- 1½ Tbsp fresh lemon juice
- Pinch of salt
- ¾ cup roasted, unsalted lmonds
- ½ cup flour
- ⅓ cup sugar
- 1 tsp finely grated lemon zest
- ½ tsp ground cardamom
- 6 Tbsp (¾ stick) cold unsalted butter, cut into small pieces, plus more if necessary
Preheat oven to 400°F. Unroll pie dough on a lightly floured work surface; roll out to an 11-inch round. Center dough on a 9½-inch pie plate; use your fingers to gently press into place along sides. Fold under any overhang from crust and crimp. Refrigerate until ready to fill.
Stir together blueberries, sugar, tapioca, cardamom, lemon juice, and salt in a large bowl. Let stand as you prepare streusel.
Combine almonds, flour, sugar, lemon zest, and cardamom in a food processor. Pulse a few seconds to evenly grind almonds and combine. Add butter; pulse until streusel clumps in spots. Pinch to test—it should clump together. If it doesn’t, add another ½ Tbsp butter and pulse again.
Put pie plate on a rimmed baking sheet. Pour filling into crust, spreading evenly. Clump streusel together by handfuls and evenly scatter over filling, reserving about a handful in bowl. Pat streusel so it covers most of pie, with some filling peeking out around edge. Drop remaining handful of streusel on center of pie to give topping some height. Transfer pie to oven and bake until streusel is golden brown and filling is bubbly, 50 to 55 minutes. For easiest slicing, let cool and then refrigerate 6 hours or overnight.
Serves 8. Per serving: 410 calories, 51g carbs, 5g protein, 22g fat, 25mg cholesterol, 170mg sodium, 4g fiber