Wild Blueberry Pie with Shortbread Crust

Step 1

Combine flour, powdered sugar and salt in a medium bowl; set aside.

Step 2

Beat butter in a large bowl with mixer at medium speed until smooth.

Step 3

Add flour mixture and vanilla and almond extract; beat until well blended.

Step 4

Press into pie pan until about ¼” thick all of the way around. Poke with a fork all along the bottom. Refrigerate for 30 min to 1 hour.

Step 5

Bake at 350 degrees for 12-18 minutes or until edges are very lightly browned. Remove and set aside.

Step 6

Mix the sugar and EZ Gel in a bowl.

Step 7

Add the blueberries, lemon zest, juice and salt into a medium saucepan and heat until bubbling. Stir in the sugar mixture until it is dissolved and blueberries are heated through.

Step 8

Fill the pie shell to the brim and sprinkle with fresh blueberries

Step 9

In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt.

Step 10

Drizzle butter over the mixture and use a fork to toss and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed.

Step 11

Cover pie and bake until streusel is cooked, about 10 minutes. Set aside to cool completely.

Step 12

If you want to drizzle with a glaze, whisk the ingredients together then drizzle the cooled pie.