Almond Crunch Blueberry Pie

Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 1 pie

Ingredients:

CRUST
1 1/2 cups Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/2 teaspoons grated lemon peel
1 1/2 teaspoons grated tangerine or orange peel
Crisco® All-Vegetable Shortening, 1/4 cup plus 1 Tbsp.
1/4 cup butter, cut into small pieces
3 tablespoons ice water

FILLING
3 cups fresh or frozen blueberries, thawed and drained
3/4 cup sugar
1/3 cup Pillsbury BEST® All Purpose Flour
1/8 teaspoon salt
2 large eggs
1/2 cup sour cream
1/4 teaspoon grated lemon peel
1/4 teaspoon grated tangerine or orange peel

TOPPING
1/4 cup butter, softened
1/2 cup sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1/4 teaspoon ground cinnamon
1/3 cup chopped almonds

Preparation Directions:

1. Heat oven to 375°F.

2. Sift together flour, sugar and salt into large bowl. Stir in grated peel. Cut in all-vegetable shortening and butter with pastry blender until mixture is size of small peas. Sprinkle with ice water, one tablespoon at a time. Mix lightly until dough holds together.

3. Gently shape into a ball. Wrap and chill while preparing filling and topping.

4. In medium bowl, mix all ingredients listed for topping mixture. Set aside.

5. Roll out pastry and fit into 9-inch deep-dish pie plate. Add blueberries. Sprinkle topping mixture over the blueberries.

6. Bake at 375°F for 1 hour or until golden brown.