Blueberry Pie with Almonds and Rye

This summer I've been inspired to use finely ground almonds to my pie crusts. Almond gives a delicate, nutty flavor to the pie crust, both to berry-, apple- and plum pies.


 Blueberry Pie with Almonds and Rye  (1 large pie or 4 small pies)

Ingredients:

Pie crust:
1.5 dl plain wheat flour (0,6 cup US)
1 dl almond flour (0,4 cup US) (you get that by grinding about 0,3 cup almonds in a coffee mill)
1 dl rye flour (0,4 cup US)
½ dl sugar (0,2 cup US)
1 teaspoon baking powder
100 gr of room temperature butter or margarine (4 oz)
2 to 3 tablespoons cold water

 Filling:
2 dl thick yoghurt (e.g., Turkish) or sour cream (0,8 cup US)
1 egg
½ cup sugar (0,2 cup US)
1 teaspoon vanilla sugar
4 dl blueberries (1,6 cup US)

Instructions:
1. Mix the dry ingredients  in a bowl (wheat-, rye- and almond flour, baking powder and sugar).
2. Mix the room temperatured butter / margarine to the flour with yor fingers, until the dough is crumbly.
3. Add 2 tablespoons of cold water, and form the dough into a ball.
4. Press the dough gently against the bottom and the sides of the pie pan.
5. Pre-bake the pie crust for about 10 minutes at 180C / 350 F degrees.

6. Mix the egg, sugar, vanilla and yogurt in a bowl.
7. Pour the yogurt mixture over the pre-baked pie.
8. Pour the blueberries on the top of the yogurt mixture.
8. Bake for about 20-25 minutes at 180C / 350F degrees.

 



Almonds lift your pie to a deluxe-class!

 

Almonds not only give a delicate flavor,

but also contain healthy & nutricious mono-unsaturated fats,

anti-oxidants, dietary fiber, vitamins and minerals.
 

 

PS: I was just listening KTLF'n radio in the kitchen,
 they played this really nice and encouraging song
- Sara Groves' It's Going to Be All Right: