Almond Crunch Blueberry Pie

Ingredients

CRUST

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons lemon peel, grated
• 1 1/2 teaspoons tangerine peel or orange peel, grated
• 1/4 cup Crisco shortening
• 1/4 cup butter, cut into small pieces
• 1/4 cup ice water (or more if needed)

FILLING

• 4 cups blueberries (fresh or frozen)
• 3/4 cup granulated sugar
• 1/3-1/2 cup all-purpose flour (use smaller quantity of flour for fresh blueberries, and larger for frozen)
• 1 pinch salt
• 1/4 teaspoon lemon peel, grated
• 1/4 teaspoon tangerine peel or orange peel, grated

TOPPING

• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/3 cup almonds, chopped

Directions

1. 1

   Heat oven to 375°F.

2. 2

   For Crust, sift together flour, sugar, and salt into large bowl. Stir in grated peels. Cut in shortening and butter with pastry blender until mixture is size of small peas. Sprinkle with ice water, one tablespoons at a time. Mix lightly until dough holds together.

3. 3

   Gently shape into a ball. Wrap and chill while preparing filling and topping.

4. 4

   For topping, in medium bowl, combine butter, sugar, flour, cinnamon and almonds. Set aside.

5. 5

   Roll out pastry and fit into a 9-inch deep-dish pie plate.

6. 6

   In a large bowl combine blueberries, sugar, flour, salt and grated peels. Spoon into prepared pie shell.

7. 7

   Sprinkle topping mixture over the blueberries.

8. 8

   Bake at 375F for 60-70 minutes or until golden brown. Cool to room temperature or chill before serving.