I’m greedy. Greedy like a fat fluffy-tailed squirrel. Especially when it comes to pie. One of the things I love most about summer is the abundance of berries. I take to the bushes like my spirit animal and take home bags of these sweet fruit. Some of them I turn into preserves. Some I freeze and save for fall crumbles. Some I turn straight into pie.
Here is my favorite blueberry pie recipe of the moment. Perfect for staining summer whites and best served orchestrated to the plnokety plonk of Thelonious’ Blue Monk in Newport, circa 1958. What I love most about it is the frangipane at the bottom. I hope you do too.
half the pâte brisée recipe
600 grams (2 1/2 cups) fresh blueberries, rinsed and drained
100 (0.4 cups) grams ground almonds
100 grams (0.4 cups) sugar
2 egg whites
powdered sugar (icing sugar)
Put a baking tray in your oven and preheat to 400ºF/200ºC/gas6.
Roll your pâte brisée to fit a fluted tart dish approximately 10 inches in diameter. Trim the edges and save the pastry for decoration.
In a bowl, blend the almonds, sugar, and egg whites with a mixer.
Spoon the mixture into the base of the tin.
Now carefully tip the blueberries on top of the almond mixture and spread as evenly as possible.
Using your extra pastry, roll out a shape with your favorite cookie cutter. Place it in the center of your pie.
Spoon some powdered sugar into a sieve and sprinkle evenly over your pie.
Bake for about 30 minutes or until the edges of your pie are golden brown and your blueberries are starting to sink. Do not let them bake until they are mush.
Cool completely and serve with crème fraîche, Greek yogurt, or your favorite vanilla ice cream.