Description
A delightful rustic dessert with a flaky crust and sweet blueberry filling, perfect for brunch or gatherings.
Ingredients
Scale
- 1 1/2 cups fresh blueberries
- 1/4 cup almond flour
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 pre-made pie crust
- 1 egg (for egg wash)
- Slivered almonds (for topping)
- Powdered sugar (for serving, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine blueberries, almond flour, sugar, cornstarch, vanilla extract, salt, and lemon juice. Stir gently to avoid crushing the blueberries.
- On a parchment-lined baking sheet, roll out the pie crust and spoon the blueberry mixture onto the center, leaving a 2-inch border.
- Gently fold the edges of the crust over the filling, pleating as you go to create a rustic look.
- Brush the crust with the beaten egg and sprinkle slivered almonds on top for an extra crunch.
- Bake for 30-35 minutes, or until the crust is golden brown and the blueberries are bubbly.
- Allow to cool slightly before serving. Dust with powdered sugar if desired.
Notes
For best flavor, use fresh blueberries when in season. Refrigerate leftovers for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 11g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg