Place pie on baking sheet. Bake until crust is golden, about 1 hour. Cool pie on rack at least 1 hour.
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Serve pie warm or at room temperature with vanilla ice cream.
Wild blueberries are small and flavorful. They can be found fresh at farmers’ markets and frozen at supermarkets and specialty foods stores. If you can’t find wild blueberries, regular fresh or frozen blueberries make a fine substitute. The little bit of marzipan or almond paste in the topping amps up the flavor of the berries. 8 servings
1 Best-Ever Pie Crust dough disk (see recipe on page 224)
¾ cup plus 2 tablespoons (or more) sugar
¼ cup cornstarch
7 cups fresh wild blueberries or regular blueberries (about 32 ounces) or 32 ounces frozen wild blueberries or regular blueberries (unthawed)
2 tablespoons fresh lemon juice
⅔ cup unbleached all purpose flour
4 ounces marzipan or almond paste, broken into ⅓-inch pieces (about ¾ cup loosely packed)
¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes
½ teaspoon saltWhipped cream or ice cream
Roll out pie dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Turn crust edges under and crimp decoratively, forming crust edge ¼ inch above sides of pie dish. Refrigerate while preparing filling and topping.
Whisk ¾ cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
Combine flour, marzipan, butter, and salt in processor; blend until mixture begins to clump together. Transfer topping to small bowl; chill 30 minutes.
Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely.
DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
Serve at room temperature with whipped cream or ice cream.
A bit of almond extract gives the blueberry filling a subtle flavor. The crunchy pecan streusel provides a nice contrast to the custardy filling. 8 servings
Crust
1¼ cups unbleached all purpose flour
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
2 tablespoons sugarPinch of salt
3 tablespoons (or more) ice water
Filling
1 cup sour cream
¾ cup sugar
2½ tablespoons unbleached all purpose flour
1 egg, beaten to blend
¾ teaspoon almond extract
¼ teaspoon salt
2½ cups fresh blueberries
Topping
6 tablespoons unbleached all purpose flour
¼ cup (½ stick) chilled unsalted butter, cut into ½-inch cubes
⅓ cup chopped pecans
2 tablespoons sugar
CRUST: Blend flour, butter, sugar, and salt in processor until coarse meal forms. Using on/off turns, add 3 tablespoons ice water and blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 30 minutes.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Preheat oven to 400°F. Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to ½ inch. Fold edge under and crimp decoratively. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans.
FILLING: Whisk sour cream, sugar, flour, egg, almond extract, and salt in medium bowl. Mix in blueberries. Spoon filling into warm crust. Bake pie until filling is just set, about 25 minutes.
TOPPING: Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Sprinkle topping over pie. Bake until topping is lightly browned, about 12 minutes. Cool pie completely on rack. Serve at room temperature.
Rolling the pie dough between two sheets of floured parchment paper gives maximum maneuverability. By handling the parchment (not the dough), it’s easy to flip the dough frequently, which helps with rolling an even round. The top crust is sprinkled with raw sugar, creating a sparkling effect. 8 servings
Crust
2½ cups unbleached all purpose flour
¼ cup cornmeal (preferably stone-ground, medium grind)
3 tablespoons sugar
¾ teaspoon salt
14 tablespoons (1¾ sticks) chilled unsalted butter, cut into ½-inch cubes
¼ cup non-hydrogenated solid vegetable shortening, frozen, cut into ½-inch pieces
4 tablespoons (or more) ice water
Filling
5 cups fresh blueberries (about 27 ounces)
¾ cup sugar
¼ cup cornstarch
1 tablespoon fresh lemon juice
1 tablespoon water
Milk
1½ tablespoons raw sugarLemon Curd (see recipe)
CRUST: Blend flour, cornmeal, sugar, and salt in processor. Add butter and shortening; using on/off turns, blend until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps begin to form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; divide in half. Flatten each half into disk. Wrap separately in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften dough 10 minutes at room temperature before rolling out.
FILLING: Combine blueberries, sugar, cornstarch, lemon juice, and 1 tablespoon water in large bowl; toss to blend. Let stand at room temperature until juices begin to form, about 30 minutes.
Preheat oven to 400°F. Place rimmed baking sheet in bottom of oven. Roll out 1 dough disk between 2 sheets of generously floured parchment paper to 12-inch round. Peel off top parchment sheet; invert dough into 9-inch-diameter glass pie dish. Carefully peel off second parchment sheet. Gently press dough into pie dish, pressing any cracks together as needed to seal and leaving dough overhang. Spoon filling into crust.