Blueberry Pie with Almond Crumb Crust

Crust:
3/4 cup graham cracker crumbs
1/2 cup peeled almonds, finely ground in a food processor
3 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar

Filling:
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups blueberries
1 tablespoon butter
1 tablespoon lemon juice

Make the crust:
Heat the oven to 350° F.  In a bowl, combine the crumbs, almonds, butter and sugar.  Press the mixture onto the bottom and sides of a 9-inch pie plate and bake the shell for 10 minutes or until it is browned lightly.  Let the shell cool on a rack.

Make the filling:
Combine sugar, cornstarch, and salt in a saucepan.  Add water and 2 cups of blueberries.  Cook over medium heat, stirring constantly, until the mixture comes to a bowl and is thickened and clear; the mixture will be quite thick.  Remove from the heat, and stir in butter and lemon juice.  Mix in remaining 2 cups of blueberries and pour into the pie crust.  Cool.

Makes one 9-inch pie.


From Dad