From the crust up, this amazing blueberry pie is like nothing you've tasted before. Sweet almonds, tangy creme fraiche, and bright lemon zest all lend their signature notes.

Source: Better Homes and Gardens
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Ingredients

Almond-Brown Sugar Crust
Blueberry Sauce
Assemble and Serve

Directions

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  • Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.

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  • Bake 8 to 12 minutes until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).

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  • In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.

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  • Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.

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  • Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says.

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  • Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.

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  • Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.

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  • Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.

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Instructions Checklist
To serve:
  • In chilled mixing bowl, whisk crème fraîche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.

Nutrition Facts

363 calories; 22 g total fat; 10 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 53 mg cholesterol; 200 mg sodium. 289 mg potassium; 39 g carbohydrates; 4 g fiber; 31 g sugar; 6 g protein; 0 g trans fatty acid; 486 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 1 mg iron;

Reviews (3)

75 Ratings
  • 5 star values: 37
  • 4 star values: 17
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
06/17/2017
I made this for Mother's Day and it got rave reviews. It is tedious, but really, really good. Because I like the flavor of lemon and blueberries, I used lemon cream cookies and ground those for a cookie base instead of what was in this recipe. As for how much vanilla ice cream, I used a standard sized container. I also used a large removable bottom tart pan I had because it was higher than a pie plate.
Rating: Unrated
07/03/2013
Attempting to make for tomorrow - however, I can't tell how much ice cream to use. The ingredients list states "1 homemade or purchased vanilla ice cream". Is that 1 pint?
Rating: Unrated
07/15/2014
The ice cream measure is incomplete. Is that a quart?
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