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Blueberry & almond pie - Marie's Daily Cooking

Blueberry & almond pie


An easy summer recipe, combining blueberries and almond for a delicious dessert!

Made with wild blueberries, this recipe is even better, but you can also make it with grown blueberries.

Follow the steps below.

Blueberry & almond pie

Servings 8
Prep Time 30 minutes
Cook Time 30 minutes


Shortbread dough

  • 200 g flour
  • 50 g sugar
  • 50 very soft butter
  • 1 egg
  • 1 pinch of salt
  • 1 tsp natural bitter almond extract


  • 500 g blueberries wild or grown
  • 80 g very soft butter
  • 80 g almond powder
  • 70 g cane sugar
  • 2 eggs
  • 1 tsp natural bitter almond extract


Preparation of the dough

  • In a bowl, mix the flour with the soft butter cut into cubes with your fingertips to obtain a sandy texture.
  • Beat the egg with the sugar, salt and almond flavouring. Make a hole in the flour/butter mixture and pour in the beaten egg.
  • Mix well to form a ball. You can add a little water if needed.
  • Leave to stand for 5-10 minutes while you prepare the almond cream.

Preparation of the almond cream

  • In a salad bowl, mix the butter cut in small dices with the sugar with your fingers.
  • Then, add the eggs and whisk to obtain a creamy texture.
  • Add the almond powder and the almond aroma and set aside.

Preparation of the pie

  • Preheat the oven to 180°C.
  • On a sheet of baking paper, flatten your dough ball with a rolling pin.
  • Place in a pie tin and gently press down on the edges.
  • Prick the pastry with a fork. Cover with baking weights or a smaller pan. Place in the oven for 10 minutes.
  • Remove after about 10 minutes and leave to cool for 5 minutes. Leave the oven on.
  • Then pour the almond cream over the pie and bake for 8 minutes.
  • Then leave to cool for another 5 minutes. In the meantime, carefully rinse the blueberries and remove any twigs and leaves (if you have picked them).
  • Finally, pour the blueberries over the almond cream.
  • You can brush the blueberries roughly with a few spoonfuls of blueberry jam or sprinkle them with sugar (optional).
  • Bake in the oven for another 12 minutes, and then leave to cool on a wire rack. Your pie is ready!
  • Enjoy warm or cold. For an even more delicious dessert, serve with a little whipped cream or a scoop of ice cream.


You can also make the pie without the almond cream. In this case, soak the blueberries in sugar for an hour, then follow the instructions in the recipe and blind bake the pastry for 15 minutes.
If you have extra pastry, you can also make strips and place them on top of the blueberries to make a nice pie.
You can also try this recipe by replacing the blueberries with blackberries or raspberries for example.
Course: Dessert
Cuisine: French

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