Blueberry Almond Streusel Pie Recipe — Rustic Summer Dessert

In a medium bowl, whisk together the flour, sugar, salt, and cinnamon. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture becomes crumbly. Stir in the sliced almonds, then refrigerate the streusel until you’re ready to use it.

On a lightly floured surface, roll the all-butter piecrust to a 12-inch circle, about 1/8 inch thick. Fit the dough into a 9-inch pie plate, pressing gently into the bottom and up the sides. Trim the excess to about 1/2 inch beyond the plate edge, fold the edge under, and crimp as desired. Prick the bottom all over with a fork and freeze the crust until firm, about 15 minutes.

Place a rack in the bottom third of the oven and preheat to 400°F (200°C).

Spoon the blueberry pie filling into the chilled crust, spreading it evenly. Sprinkle the chilled almond streusel over the top.

Bake until the crust is golden and the filling is bubbling, about 45 minutes. If the topping or crust begins to brown too quickly, cover the pie loosely with foil for the last 15 minutes. Cool completely on a wire rack before serving. Store in an airtight container for up to 3 days.