Rustic Blueberry Almond Pie Recipe – Buttery Crust & Crunchy Topping
This rustic blueberry almond pie combines wild blueberries with a buttery marzipan crust and a golden, crunchy almond crumble topping. Made with real marzipan and ground almonds, it’s a Nordic-style dessert that’s both rich and beautifully textured. Serve as-is or with vanilla sauce for the perfect summer or autumn treat.
Ingredients
Crust:
- 100 g butter
- 100 g almond paste
- 1 dl ½ cup sugar
- 2 dl ¾ cup + 2 tbsp all-purpose flour
- 1 tsp baking powder
Filling:
- 7 dl about 3 cups wild blueberries
- 1 dl ½ cup sugar
- 1.5 tbsp potato starch
Almond Crumble Topping:
- 50 g butter
- 1 tbsp sugar
- 2 dl ¾ cup + 2 tbsp almond flour
- 0.5 dl 3 tbsp all-purpose flour
Instructions
Make the crust:
- Preheat your oven to 200°C (390°F) before beginning the preparation to ensure it reaches the right temperature for baking the pie.
- In a mixing bowl, quickly combine all crust ingredients by hand until smooth. Press the dough evenly into the bottom and sides of a pie tin or springform pan.
- Fold a strip of foil into a ring and place it around the edges to prevent overbrowning. Pre-bake the crust at 200°C (390°F) for 10–15 minutes, until slightly cooked.
Make the topping:
- In a small bowl, mix all crumble ingredients together by pinching with your fingers until the mixture resembles coarse crumbs. Set aside.
Prepare the filling:
- Mix the blueberries with sugar and potato starch. Lightly mash with a spoon to release a little juice.
Assemble and bake:
- Remove the crust from the oven and discard the foil.
- Spread the blueberry filling evenly onto the base. Sprinkle the almond crumble topping over the berries.
Bake:
- Return to the oven and bake at 200°C (390°F) for 20–25 minutes, until the topping is lightly golden. Remove and let cool at room temperature.
Notes
- Marzipan Matters: This recipe uses marzipan, not almond paste. Marzipan is sweeter and smoother, which adds richness and subtle almond flavor to the crust. If your marzipan is firm, coarsely grate it for easier mixing.
- Wild Blueberries Preferred: Wild blueberries offer a deeper, tangier flavor and hold their shape better during baking. If using cultivated berries, reduce the sugar slightly and expect a softer filling.
- No Potato Starch? You can substitute cornstarch in equal amounts. It helps the filling thicken without turning gummy.
- Let It Cool: For best texture, allow the pie to cool completely before slicing — this helps the blueberry filling set properly.
- Serve with Vanilla Sauce: This pie is delicious with homemade vanilla sauce, whipped cream, or vanilla ice cream for a cozy Nordic-style dessert.
- Make Ahead & Freeze: The pie keeps well for up to 3 days, covered at room temp or refrigerated. It can also be frozen after baking. Thaw at room temperature before serving.