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Almond Crunch Blueberry Pie
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
1 pie
Level:
Intermediate
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
1 pie
Level:
Intermediate

Ingredients

CRUST: 
FILLING:
TOPPING:

Directions

SIFT together flour, sugar and salt in large bowl. Stir in lemon and tangerine peel. Cut in shortening and butter with pastry blender until mixture is size of small peas. Sprinkle with ice water, one tablespoon at a time, mixing lightly until dough holds together. Gently shape into a ball. Wrap and chill while preparing filling and topping. HEAT oven to 375 degrees F. COMBINE all filling ingredients in large bowl. Mix all topping ingredients in medium bowl. Set aside. ROLL out pastry; fit into 9-inch deep-dish pie plate, leaving 3/4-inch overhang. Fold edge under; flute. Pour filling into crust. Sprinkle topping mixture over filling. BAKE 1 hour or until golden brown.

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