Fresh Blueberry Pie with Almond Pie Crust

Fresh Blueberry Pie with Almond Pie Crust | ASpicyPerspective.comWe’re sharing a dazzling Fresh Blueberry Pie with Almond Pie Crust today, just in time for berry season.

Perfect Fresh Blueberry Pie with Almond Pie Crust |
Pin it on Pinterest!

In the summer, we like to take our kids up to a wonderful little spot along the Blue Ridge Parkway called Graveyard Fields. It’s a popular stop for casual (kid friendly) hiking and wild blueberry picking.

The Blue Ridge Parkway runs 469 miles through the Appalachians and was started as an employment program after the Great Depression. It took over 25 years to complete and did, in fact, employ thousands of people. Several friends I have met here in Asheville, tell stories of their grandparents housing parkway workers or opening businesses to serve the new crowds coming through.

Although there are many fantastic places to stop, my personal favorites (other than Graveyard Fields) within an hour of Asheville are: Crabtree Falls, Mount Mitchell, and Craggy Gardens. (For more info visit Romantic Asheville or the official Blue Ridge Parkway site.)

Making Fresh Blueberry Pie with Almond Pie Crust |

But I digress… After picking bundles of wild blueberries, we head home to bake the most classic berry dessert I can think of, Fresh Blueberry Pie with Almond Pie Crust.

How to Make Fresh Blueberry Pie with Almond Pie Crust |

Who doesn’t like pie? Really, can you imagine someone not enjoying flaky buttery layers of crust and juicy blueberry filing?

How To: Fresh Blueberry Pie with Almond Pie Crust |

Although I always prefer baking with fresh berries, the great secret of berry pies is that they can be made with frozen berries all year long.

Easy Fresh Blueberry Pie with Almond Pie Crust |

Since berries are generally packaged at the height of the season, berry pies made with frozen berries are debatably just as good. No one has to know your berries weren’t freshly picked!

Simple Fresh Blueberry Pie with Almond Pie Crust |

This particular Fresh Blueberry Pie with Almond Pie Crust is a classic rendition. I like to keep such nostalgic dishes fairly straight forward. The only artist license I took was with the crust.

Dazzling Fresh Blueberry Pie with Almond Pie Crust |

I tweaked my favorite pie crust recipe by incorporating ground almonds and amaretto. The almonds create a slightly more brittle, but exquisitely flaky crust and the amaretto deepens the sweet, nutty flavor. It is a superb crust, if I do say so myself!

Best Fresh Blueberry Pie with Almond Pie Crust |

Fresh Blueberry Pie with Almond Pie Crust is a fabulous dessert for your Independence Day celebration this year. Make it the day before, so it has plenty of time to cool and set.

Amazing Fresh Blueberry Pie with Almond Pie Crust |

Best Fresh Blueberry Pie with Almond Pie Crust |
5 from 1 vote

Fresh Blueberry Pie with Almond Pie Crust

Prep Time
30 mins
Cook Time
1 hr
Total Time
4 hrs
Fresh Blueberry Pie with Almond Pie Crust - Simply the best blueberry pie recipe we've ever tried! Piled with sweet blueberries, a hint of lemon, with an alluring almond crust.
Servings: 8 slices
Nutrition Facts
Fresh Blueberry Pie with Almond Pie Crust
Amount Per Serving (1 slice)
Calories 683 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 16g 80%
Cholesterol 73mg 24%
Sodium 330mg 14%
Potassium 157mg 4%
Total Carbohydrates 83g 28%
Dietary Fiber 5g 20%
Sugars 35g
Protein 9g 18%
Vitamin A 14%
Vitamin C 14.3%
Calcium 3.9%
Iron 17.8%
* Percent Daily Values are based on a 2000 calorie diet.


For the Almond Pie Crust:
  • 3 cups all-purpose flour
  • 1/2 cup ground raw almonds (almond meal)
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, chilled and cut into cubes
  • 7 tablespoons shortening, chilled and cut into cubes
  • 2 tablespoons amaretto
  • 1-3 tablespoons cold milk
For the Blueberry Filling:


  1. In a food processor, add the flour, ground almonds, sugar, and salt. Pulse a few times to mix. Add the cold butter and shortening cubes and pulse until the mixture resembles peas.
  2. 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. Separate into two equal pieces and flatten into two disks. Wrap each disk in plastic and refrigerate for at least 30 minutes.
  3. Meanwhile, mix the blueberries with flour, sugar, cinnamon, orange zest and juice in a large bowl. Toss and set aside.
  4. Preheat the oven to 425 degrees F. Move the racks to a lower-middle position. 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 and crimp or pinch the edges. Roll out the second disk of dough and cut out shapes with a floured cookie cutter.

  5. Pour the berry filling into the pie crust and top with 2 tablespoons of butter cubes. Arrange the dough shapes over the filling, making sure they overlap a bit. Whisk an egg with 1 tablespoon of water and brush the egg wash over the pie crust.
  6. Place the pie on the rack and bake for 15 minutes. Lower the heat to 375 degrees F, and bake another 35-45 minutes, until the crust is golden brown and the blueberry filling is bubbling. If the pie crust browns too quickly, cover it with foil.
  7. 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.

Share This Recipe With Friends!

Other Great Recipes

You May Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *

72 comments on “Fresh Blueberry Pie with Almond Pie Crust

  1. Mollyposted April 21, 2018 at 8:01 pm Reply

    Love Graveyard  Fields. It is a great family hike. Never picked blueberries there. This pie looks wonderful!

  2. Pingback: Fresh Blueberry Pie with Sweet Almond Crust - Makers Bakers Movers & Shakers

  3. [email protected]posted June 26, 2016 at 8:05 am Reply

    Just made it using hazelnut flour instead of almonds as I did not have any on hand and it was delicious.  The pastry is very good indeed. 

  4. Emily @ Life on Foodposted June 25, 2016 at 5:27 am Reply

    Oh this pie is beautiful. I love that you cut out pieces for the top. Don’t think I have seen that before. Love the look.

  5. Pingback: Gooey Blueberry Cookie Bars - A Spicy Perspective

  6. Rachelposted June 5, 2014 at 6:37 pm Reply

    I’ve had pies that were super sweet. Can I reduce the sugar?

  7. RavieNomNomsposted May 22, 2013 at 10:31 am Reply

    I heart blueberry pie! Oh my word it is so good and this one looks amazing!! I have to save this recipe to try it out, I am already drooling and I can’t even smell it! haha

  8. Pingback: Food n' Focus – Recipe Roundup: Pie

  9. Pingback: Recipe Roundup: Pie | Food n' Focus

  10. Jennifer in SCposted July 11, 2011 at 9:49 am Reply

    Made this pie last weekend with fresh farmer’s market berries and everyone thought it was fabulous! The crust garnered rave reviews from my mother-in-law. Thanks for the great recipe.

  11. Jenposted March 14, 2011 at 9:27 pm Reply

    This pie was amazing! Since blueberries are not in season, I made half with frozen and half with fresh to see which would be best. Both sides were delicious for different reasons (fresh offered a wonderful texture that you can only really get from using fresh fruit and the frozen offered a wonderful flavor that you can only get from using blueberries frozen at their peak freshness) – I think that I’ll go with frozen during this time of year in the future. Thank you for sharing this recipe!

    Here’s a picture:

  12. Tomato Snobposted September 18, 2010 at 1:39 pm Reply

    This is the most beautiful pie i've ever seen. I'm sure it was divine!

  13. Lizzyposted September 18, 2010 at 12:14 pm Reply

    Gorgeous!! I have pie crust envy!!!

  14. sweetlifeposted September 11, 2010 at 2:04 pm Reply

    almond crust, oh how delish, your cutouts make the pie even more stunning, perfect recipe I will have to try this one, surely a winner!!


  15. Double Your Datingposted September 11, 2010 at 5:57 am Reply

    The creative license you took with the crust totally makes this pie extraordinary! I like the addition of raw almonds to the crust, too. Wish I had a piece with some ice cream – lucky kids :) I've only been to the Blue Ridge Mountains one time, many years ago – I'd like to visit again with my husband some day – so beautiful! summer, that is a truly GORGEOUS pie! I love the idea of using cookie cutter pieces of dough on top as well. So much more gourmet and easier at the same time.

  16. Cajun Chef Ryanposted September 10, 2010 at 2:22 pm Reply

    Sommer, the crust is great, in particular the almonds ground into the dough is amazing!

    Bon appetit!

  17. Debbieposted September 9, 2010 at 8:34 pm Reply

    I love the cutout shapes, I can't wait to try this with my next pie! Thanks

  18. Lizposted September 9, 2010 at 2:11 am Reply

    YES!!!! I love this post and the recipe!!! Your pie looks totally delectable! And such a great way to engage children as well!

  19. Reeniposted September 9, 2010 at 1:14 am Reply

    Your pie is a thing of beauty! Love the way you flavored up the crust. And your mantra of pie at every meal rules!

  20. Chef Dennisposted September 8, 2010 at 11:48 pm Reply

    how could it ever be too late for blueberry pie!! That's such a great crust for your pie too! I love how you cut out the pie crust, it looks incredible!
    thanks so much!

  21. Tanviposted September 8, 2010 at 9:36 pm Reply

    Wow…thats one beautiful pie! Simply gorgeous!I can have it all round the year.
    Love the flower cutouts !
    Sinfully Spicy

  22. julieposted September 8, 2010 at 6:20 pm Reply

    Summer, that is a truly GORGEOUS pie! I love the idea of using cookie cutter pieces of dough on top as well. So much more gourmet and easier at the same time.

  23. Tasty Eats At Homeposted September 8, 2010 at 6:18 pm Reply

    Love the almond crust. This looks so, so, SO good!

  24. Magic of Spiceposted September 8, 2010 at 3:32 pm Reply

    Gorgeous photo…and pie :) Such a beautiful blend of flavors…

  25. Foodessaposted September 8, 2010 at 11:47 am Reply

    Sommer…not only is it not too late for your stunner of a pie…I can have a piece at any time of day…just say when ;o)
    The ingredients that went into your crust…especially the Amaretto ;) is especially appealing!
    Your rustic pie could be served up at any elegant hotel brunch…just beautiful ;o)

    Ciao for now,

  26. Pacheco Pattyposted September 8, 2010 at 5:59 am Reply

    Congratulations on FB top 9, this berry pie is a beauty:)

  27. A Little Yumminessposted September 8, 2010 at 5:35 am Reply

    Never too late for such a beautiful pie!!

  28. 5 Star Foodieposted September 8, 2010 at 2:27 am Reply

    A wonderful blueberry pie! I love the idea of almond crust – super!

  29. The Mom Chefposted September 8, 2010 at 2:04 am Reply

    I LOVE your crust…the almonds are a fantastic add. The Parkway is one of our favorite "get out for the day" things to do. Of course, we're a bit east of you so our piece it takes us into Virginia and WINE COUNTRY!

  30. Evan @swEEtsposted September 8, 2010 at 1:23 am Reply

    I absolutely love the way you did the top!! It's never too late for a good pie :) I'm going to pass the crust recipe along to Mountain Man.. sweet almond? sweet delicious.

  31. Julianaposted September 8, 2010 at 1:05 am Reply

    Your blueberry pie looks awesome, love the idea of almond in the crust, what a great combination of flavor…yummie! Great pictures!

  32. Indie.Teaposted September 7, 2010 at 11:53 pm Reply

    The sweet almond crust sounds amazing! And the star-crust looks beautiful too. And picking your own blueberries for this pie looks like it was fun.

  33. Kateposted September 7, 2010 at 8:53 pm Reply

    I can't wait to try that crust! We've got some hazelnut meal so I think I'll try that twist… Thanks!!! Kate @ kateiscooking

  34. claireposted September 7, 2010 at 6:16 pm Reply

    this is beautiful! Was it difficult to cut out the stars?

  35. jennaseverythingblogposted September 7, 2010 at 6:04 pm Reply

    Your pie crust is GORGEOUS! Wow! I love the idea of cutting out flower shapes. It makes it so pretty (as well as delicious, I'm sure).

  36. [email protected]posted September 7, 2010 at 5:23 pm Reply

    This cust looks amazing! I love the flowers and the nuttiness must be wonderful with the berries. And I totally agree – pie at every meal! I am a huge fan of pie for breakfast. Really, it's no worse than a muffin (unless you add ice cream, which I have been known to do!)

  37. Dionne Baldwinposted September 7, 2010 at 4:48 pm Reply

    This pie is BEAUTIFUL and looks good enough to EAT! :) I love what you did with the top of the crust! I think that's cool that you fed the kids pie and ice cream for dinner. Hey berries and calcium is good for growing bones!

  38. Birenposted September 7, 2010 at 2:55 pm Reply

    That's a lovely pie and the almond crust sounds wonderful!

  39. Chow and Chatterposted September 7, 2010 at 11:02 am Reply

    this pie loos amazing love the way your cut the pastry, I am looking forward to returning to NC

  40. Paulaposted September 7, 2010 at 9:26 am Reply

    I really like such pies!

  41. Emilyposted September 7, 2010 at 7:00 am Reply

    My mouth began to water as I scroll down the pictures…wild blue berries pie, can this get any better?
    It's my food fantasy to pick wild berries and make them into pies. Then the pies are left at the open window and the beautiful birds and butterflies started to wander into my kitchen…(This a sign of watching too much old cartoons, hehe)

  42. Adelinaposted September 7, 2010 at 4:50 am Reply

    How pretty! I love the flower cutouts. It's gorgeous! It also sounds tasty.

  43. denise @ quickies on the dinner tableposted September 7, 2010 at 4:24 am Reply

    NEVER!!! Especially for a pie this beautiful and this luscious! Love, the almond crust and the gorgeous presentation. Now I need some blueberry pie in a almond crust ;)

  44. Belinda @zomppaposted September 7, 2010 at 2:20 am Reply

    That's right – never too late for pies! Your pie is gorgeous.

  45. Rickposted September 7, 2010 at 1:35 am Reply

    It is never too late for blueberry pie!

  46. Lynnposted September 7, 2010 at 12:28 am Reply

    Mmmm I agree! Pie for breakfast!! I haven't had a good blueberry pie in years. Times like this, I miss living in New England with all the pick your own farms.


  47. lauraposted September 6, 2010 at 11:46 pm Reply

    How gorgeous, Sommer! I haven't had blueberry pie in ages and now I must. I've been blueberry picking in a couple of your spots – the berries are so sweet! ( :

  48. Baking Barristerposted September 6, 2010 at 11:44 pm Reply

    That's the prettiest blueberry pie I've ever seen! It's so damn adorable I don't know if I'd be able to eat it.

  49. Sarah-Jane - SiliconeMoulds.composted September 6, 2010 at 11:07 pm Reply

    looks fabulous ! Love the top crust. Buzzed you :-)

  50. Emily Zposted September 6, 2010 at 9:04 pm Reply

    Mmmm, looks so delicious and I am kind of envious of you living in the mountains. We're closer to the Rockies than the Appalachians, and when we go there, my husband and I LOVE to hike!

  51. Katerinaposted September 6, 2010 at 7:18 pm Reply

    So crunchy and fruity. It is love at first site.

  52. Rosa's Yummy Yumsposted September 6, 2010 at 5:22 pm Reply

    It is never too late for a blueberry pie!!! Yours looks divine!



  53. My Kitchen in the Rockiesposted September 6, 2010 at 3:25 pm Reply

    The flower pedals look lovely!
    I love the addition of the almonds and amaretto. Great pie recipe.

  54. Monetposted September 6, 2010 at 3:22 pm Reply

    So you just put my peach pie to shame! Not only does your pie crust look beautiful with those cut out shapes, but I'm sure that the almond crust tasted fantastic! Thank you so much for sharing with me!

  55. Mother Rimmyposted September 6, 2010 at 3:00 pm Reply

    My gosh! That pie is to pretty to cut up! I'm always so impressed with folks that can bake like you do.

  56. Annaposted September 6, 2010 at 2:22 pm Reply

    Wow… And wow… First those links are amazing, I feel like packing and going there, beautiful place. And your pie looks stunning…loved the almond crust, and the flowers.

  57. High Plains Driftersposted September 6, 2010 at 1:53 pm Reply

    Gorgeous! And, no, it's never too late

  58. Victoria K.posted September 6, 2010 at 1:52 pm Reply

    Beautiful pie! I love the flowers on top :)

  59. Kylie @ A Hungry Spoonposted September 6, 2010 at 1:13 pm Reply

    Blueberry pie is my absolute favorite! I was so excited to see your post this morning :)

    I'm trying bake/cook away a bushel of apples right now, so I made an apple pie last night for today's Labor Day picnic…and made my first from-scratch pie crust! I used a recipe from NPR's "The Splendid Table," and it turned out quite well, but I wish I'd caught your post last night, as I love the idea of adding ground almonds. I'll definitely be trying this crust recipe next time around (with all these apples, I'll probably be baking another pie soon!).

    Happy Labor Day!

  60. Eileenposted September 6, 2010 at 1:13 pm Reply

    Oh, your pie looks scrumptious! Really, too pretty to eat. What a great outing for the family.

  61. Wheels and Lollipopsposted September 6, 2010 at 11:21 am Reply

    Never to late for pie! Pie has to be one of the dishes that can make everything seem right. Love the idea of the flower cut out shapes. The Blue Ridge Parkway remains one of my favorite places once again thanks for the memory trip.

  62. Sophieposted September 6, 2010 at 10:33 am Reply

    What a stunning & tasty bluebery pie!! Of course, it isn't too late at all!

    Lovely & fab pictures too!

  63. Gourmandeposted September 6, 2010 at 10:32 am Reply

    Superb ! That looks so good.
    That's true there is no season. When I was a kid, my family would get tons of brimbelles (a sort of wild blueberry you find in North-East France mountains) and we'd make lots of preserve in syrup to enjoy tarts year round. Now it's even easier with the freezer.

  64. Meganposted September 6, 2010 at 7:37 am Reply

    I love your tips and the crust you made sounds absolutely amazing. Looks like a great hiking trip and a great result! This recipe for Blueberry pie sounds delicious!

  65. fromBAtoParisposted September 6, 2010 at 6:08 am Reply

    No, it's never too late if it looks THAT great….One of the best presentations I've seen! Congrats!

  66. Angie's Recipesposted September 6, 2010 at 5:14 am Reply

    It's never too late for blueberry! Not to mention they are in a pie! Looks beautiful!

  67. sara @ CaffeInaposted September 6, 2010 at 5:03 am Reply

    totally agree! pie at every meal…that's how I consume all my baked goods. I love your pie and the almond addition in the crust!

  68. Priscilla - She's Cookin'posted September 6, 2010 at 5:02 am Reply

    The creative license you took with the crust totally makes this pie extraordinary! I like the addition of raw almonds to the crust, too. Wish I had a piece with some ice cream – lucky kids :) I've only been to the Blue Ridge Mountains one time, many years ago – I'd like to visit again with my husband some day – so beautiful!

  69. Marisaposted September 6, 2010 at 4:40 am Reply

    It most definitely is never too late for blueberry pie! I'm just like you with pie, I eat it every chance I get until it's gone. Your pie dough looks great–love the amaretto, and the flower top is so cute.

  70. Lindsey @ Gingerbread Bagelsposted September 6, 2010 at 4:03 am Reply

    Mmmm that crust sounds AMAZING! I want pie! :)

  71. Kristenposted September 6, 2010 at 3:41 am Reply

    I love how you did the top crust. It looks almost like a bouquet. It's a truly lovely looking pie (and I am sure you all enjoyed eating the fruits of your labors)

  72. Lynn @ I'll Have What She's Havingposted September 6, 2010 at 3:40 am Reply

    The almond crust sounds amazing! I'll be using it in my next pie.