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Baking recipe · from the recipe book

Blueberry Lemon Pies with Almond Crumble

Jammy, bright blueberry filling with lemon zest sits in a buttery shortbread-style press-in crust under a crunchy toasted almond-oat crumble.

Blueberry Lemon Pies with Almond Crumble

Ingredients

  • 9½ cups1,400 gBlueberriesrinsed and patted dry; frozen may be used unthawed
  • 3½ cups440 gAll-purpose flourdivided: 320 g for the crust, 120 g for the crumble
  • 1⅓ cups310 gUnsalted buttermelted and divided: 180 g for the crust, 130 g for the crumble
  • 1¼ cups250 gGranulated sugardivided: 50 g for the crust, 200 g for the filling
  • ½ cup packed120 gBrown sugarpacked
  • 1 cup80 gOld-fashioned rolled oats
  • ½ cup whole70 gAlmondssliced or roughly chopped
  • ½ cup70 gCornstarch
  • 2½ tbsp40 gLemon juice
  • 1½ tbsp8 gLemon zest
  • ¾ tsp2 gGround cinnamon
  • ¾ tsp5 gSaltdivided: 3 g for the crust, 1 g for the filling, 1 g for the crumble

Steps

  1. Preheat the oven to 375°F (190°C) and set out two 9-inch pie plates. Melt the butter and set it aside to cool slightly.
  2. Make the crust: in a bowl, whisk 320 g of the flour, 50 g of the granulated sugar and 3 g of the salt. Stir in 180 g of the melted butter until it looks like damp sand.
  3. Divide the crust mixture between the pie plates and press it firmly and evenly over the bottoms and up the sides. Chill 15 minutes, then par-bake 15 minutes until just set and pale golden. Leave the oven on.
  4. While the crust bakes, make the crumble: in a second bowl, mix the remaining 120 g flour, the oats, brown sugar, almonds, cinnamon and 1 g of the salt. Stir in the remaining 130 g melted butter until clumpy, then chill until needed.
  5. Make the filling: in a large bowl, whisk the remaining 200 g granulated sugar, the cornstarch, the lemon zest and the remaining 1 g salt. Add the blueberries and lemon juice and toss until the berries are evenly coated.
  6. Divide the blueberry filling between the par-baked crusts, then scatter the almond crumble evenly over both pies.
  7. Set the pies on a foil-lined baking sheet and bake 55 to 65 minutes, until the crumble is deep golden and the filling bubbles thickly in the center. Tent loosely with foil if the crumble browns too fast.
  8. Cool the pies on a rack for at least 3 hours so the filling sets, then cut each pie into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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