Blueberry Crumb Pie

• Crust/Topping
• 1 cup slivered almonds, roasted
• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 3/4 cup (1-1/2 stick) butter, cut into small pieces
• Filling
• 2 pints fresh blueberries, washed and drained
• 1/2 cup granulated sugar
• 1 1/2 tbs cornstarch

1. Spread nuts on cookie sheet and roast in oven - about 10 minutes. Turn out on towel and rub off skins. Cool. Using metal blade in food processor, process nuts to a medium grind and remove.
2. Using metal blade in food processor, add small pieces of butter, flour and sugar. Process until coarse crumbs form. Add nuts and process briefly until nuts are blended into crumbs.
3. Press half crumb mixture into the bottom and sides of a 9" pie or tart pan.
4. To prepare filling, gently mix moist berries with cornstarch and sugar. Spoon mixture into crust.
5. Top with remaining crust crumbs.
6. Bake until crust is golden brown and mixture is bubbling - about 30 minutes. Cool 10 minutes and serve warm.

topping, slivered almonds, flour, granulated sugar, ube, filling, blueberries, granulated sugar, cornstarch

Taken from www.epicurious.com/recipes/member/views/blueberry-crumb-pie-1210786 (may not work)