Blueberry Lemon Pies with Almond Crust

Steps

1. Make the crust: in a large bowl whisk the flour, ground almonds, 60 g of the sugar (about 5 tablespoons) and 4 g of the salt (about 3/4 teaspoon).
2. Rub the butter into the flour mixture with your fingertips until it looks like coarse crumbs with some pea-size pieces.
3. Drizzle in the water a little at a time, tossing with a fork, until the dough holds together when squeezed.
4. Divide the dough into 4 equal portions. Press 2 portions evenly over the bottoms and up the sides of two 9-inch pie plates. Flatten the other 2 portions into disks and roll each between parchment into a 10-inch round for the lids. Chill the pie shells and lids for 30 minutes.
5. Meanwhile, make the filling: in another bowl stir together the remaining 260 g of sugar, the cornstarch, the lemon zest and the remaining 2 g of salt, then toss in the blueberries and lemon juice until evenly coated.
6. Preheat the oven to 400°F (200°C) with a rack in the lower third and a baking sheet on it.
7. Divide the blueberry filling evenly between the two chilled shells.
8. Lay one rolled lid over each pie, press the edges to seal and crimp, and cut 4 to 5 vents in each top.
9. Brush both lids with the beaten egg.
10. Set the pies on the hot baking sheet and bake 20 minutes, then lower the oven to 375°F (190°C) and bake 40 to 45 minutes more, until the crust is deep golden and the filling bubbles thickly through the vents; tent with foil if the edges brown too fast.
11. Cool the pies on a rack at least 3 hours so the filling sets, then cut each pie into 6 slices.