Sunday Dinner Blueberry Pie
By: Becky S
Published: Tuesday, June 28, 2011 - 11:27am

Ingredients




For the crust:
1 stick salted butter, at room temperature, plus more for the pan
2/3 cup sugar
1 large egg, plus 1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup almond flour
1 Grated zest of lemon
1 teaspoon ground cinnamon
1 pinch of ground cloves (Note: I skipped this....)
For the filling:
6 cups blueberries (I used frozen ones from last years pickings....I let them defrost in a bowl for a few hours
1 cup sugar
1 cup mixed berry sugar free jam like Wegman's Triple Fruit 
3 tablespoons cornstarch
1 teaspoon (or more) lemon juice
A dash of cinnamon

Preparation

1 Preheat over at 400 degrees 2 To make crust:  Butter a 10-inch tart pan with a removable bottom. Cream the butter and sugar in a bowl with a mixer on medium speed. Add the whole egg, then the vanilla. Whisk the all-purpose flour, almond flour, lemon zest, cinnamon and cloves in a bowl. With the mixer on medium speed, gradually add the dry ingredients to the butter mixture. Reduce the mixer speed to low and mix in up to 1 tablespoon water until the dough just comes together. Wrap two-thirds of the dough in plastic wrap, then wrap the remaining one-third in plastic wrap. Refrigerate both for 30 minutes. 3 Meanwhile, to make filling: Heat large saucepan on medium high and add blueberries. Stir as blueberries start to soften - about 3 to 5 minutes. Add sugar, jam, lemon juice, and cinnamon. Continue to stir and bring to a slight boil. Turn down heat, add cornstarch and stir well. Bring mixture to a simmer and continue to stir while mixture thickens. (Note: you may want to add more cornstarch depending upon how thick you want your filling. I have a family that likes what I call...runny pies.) Remove from heat. 4 Put the larger piece of dough between 2 sheets of parchment paper and roll it out into an 11-inch round. Remove the top sheet of parchment paper and invert the dough into the prepared tart pan; peel off the other sheet of parchment paper and trim the excess dough. 5 Spread the filling evenly on the crust. 6 Roll out the remaining dough to about 1/4 inch thick and cut it into 1/2- to 1-inch-wide strips (10 to 14 strips). Arrange the strips in a lattice pattern on top of the filling. (Note: I'm not coordinated enough to do a true lattice pattern (over under under over).) Beat the egg yolk with 1 tablespoon water and brush on the lattice and edge of the crust. Bake until the crust is golden and the filling is bubbly, about 30 minutes. Let cool completely.