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Wild Blueberry Pie with Almond Crumble Topping

Wild Blueberry Pie with Almond Crumble Topping Recipe

  • 1 Best-Ever Pie Crust dough disk
  • 3/4 cup plus 2 tablespoons (or more) sugar
  • 1/4 cup cornstarch
  • 7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw)
  • 2 tablespoons fresh lemon juice
  • 2/3 cup unbleached all purpose flour
  • 4 ounces marzipan or almond paste, broken into 1/3-inch pieces (about 3/4 cup loosely packed)
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • Whipped cream or ice cream
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