Shelly's Recipe

ALMOND CRUNCH BLUEBERRY PIE

Category: Pies - Fruit

Crust
1 1/2 cups flour
1 1/2 tsp sugar
1/2 tsp salt
1 1/2 tsp grated lemon peel
1 1/2 tsp grated tangerine or orange peel
1/4 cup plus 1 tbsp. Crisco® All-Vegetable Shortening
1/4 cup butter, cut into small pieces
3 tbsp ice water

Filling
3 cups fresh or frozen blueberries, thawed and drained
3/4 cup sugar
1/3 cup flour
1/8 tsp salt
2 large eggs, lightly beaten
1/2 cup sour cream
1/4 tsp grated lemon peel
1/4 tsp grated tangerine or orange peel

TOPPING
1/4 cup butter, softened
1/2 cup sugar
1/2 cup flour
1/4 tsp ground cinnamon
1/3 cup chopped almonds

Sift together flour, sugar and salt in large bowl. Stir in lemon and tangerine peel. Cut in shortening and butter with pastry blender until mixture is size of small peas. Sprinkle with ice water, one tbsp at a time, mixing lightly until dough holds together. Gently shape into a ball. Wrap and chill while preparing filling and topping.

Preheat oven to 375. Combine all filling ingredients in large bowl. Mix all topping ingredients in medium bowl. Set aside.

Roll out pastry; fit into 9-inch deep-dish pie plate, leaving 3/4-inch overhang. Fold edge under; flute. Pour filling into crust. Sprinkle topping mixture over filling. Bake 1 hour or until golden brown.