"Blueberry Pie is a summer classic and blueberries are perfect for pies. As a pie bakes, blueberries release their sweet juice making a thick, delicious syrup enclosed with a buttery crust. Today we've added some flavors from Italy to our pie, along with a crisp, streusel topping."
Blueberry-Amaretto Streusel Pie
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Prep time: 30mins
Cook time: 45mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 cups all-purpose flour
- 1/2 cup cake flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 cup shortening, chilled
- 1/2 cup butter, chilled
- 1/2 cup ice water
- 6 cups blueberries
- 2 tablespoons Amaretto liqueur
- 3/4 cup granulated sugar
- 3 tablespoons flour
- 1/2 teaspoon grated lemon peel
- dash nutmeg
- dash salt
- 1 tablespoon fresh lemon juice
- 3 tablespoons butter cut in chunks
- 1/2 cup flour
- 1/2 cup sugar
- 6 tablespoons butter cut in chunks
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- fresh blueberries for garnish
Method
Step 1
In the bowl of a food processor, combine the flour, cake flour, sugar, and salt. Pulse to combine. Add the butter and shortening and pulse 3-4 times quickly to blend the pie dough and the butter and shortening the size of small peas.
Step 2
Pour in a little of the ice water and quickly pulse. Keep adding ice water and pulsing until the pie crust dough forms a ball. Form the dough into a ball and cover with plastic wrap. Chill in the refrigerator for one hour.
Step 3
Place the blueberries in a large bowl. Sprinkle in the Amaretto liqueur and toss the blueberries. Let the blueberries steep in the liqueur for at least one hour. After one hour, add the sugar, flour, lemon peel, nutmeg, salt and lemon juice to the blueberries and toss to combine.
Step 4
Heat the oven to 400. Remove the pie crust dough from the refrigerator. Sprinkle the counter and the dough with flour, then roll into a circle about ¼" thick. Place your pie dish upside down on the dough as a guide and cut the dough about 1" larger than the pie dish. Place the pie crust in the pie dish.
Step 5
Spoon the blueberry filling into the pie dish. Bake the blueberry pie for 30 minutes. While the pie is baking make the streusel topping by adding the flour, sugar and butter to a food processor. Quickly pulse until the butter is the size of smallpeas. After the pie has baked 30 minutes, sprinkle the streusel topping overthe blueberries and bake for another 15 minutes until the streusel is brownedand the blueberry filling is bubbling. Let the pie cool.
Step 6
While the pie cools, make the Mascarpone Cream. In a small bowl beat the mascarpone until it’s soft. In the bowl of a mixer beat the cream until stiff peaks form. Add the mascarpone and whip again to blend the mascarpone and whipped cream.
Step 7
Pipe some of the mascarpone whipped cream on top of the pie and garnish with fresh blueberries and serve.