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Wild Blueberry Pie with Almond Crumble Topping
Ingredients
  • subheading: Filling:
  • ¾ cup plus 2 tablespoons (or more) sugar
  • ¼ 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
  • subheading: Topping:
  • 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 salt
  • Whipped cream or ice cream
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