An artisan-style blueberry pie often called crostata is made easy with Pillsbury™ Pie Crust.
Fresh Blueberry Almond Tart
- Prep Time 15 min
- Total 30 min
- Servings 6
- Ingredients 8
Ingredients
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon almond extract
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1/2 cup sliced almonds
- 1 teaspoon white decorator sugar crystals
Instructions
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Step1Heat oven to 400°F. In large bowl, mix blueberries, granulated sugar, cornstarch, water and almond extract.
-
Step2Remove crust from pouch; unroll on ungreased cookie sheet. Spread 1/4 cup of the almonds over crust; press lightly into crust.
-
Step3Spoon blueberry mixture onto center of crust to within 2 inches of edge of crust. Fold 2-inch edge of crust over blueberry mixture, crimping crust slightly. Sprinkle crust edge with sugar crystals.
-
Step4Bake 25 to 30 minutes, sprinkling remaining 1/4 cup almonds over blueberry mixture during last 5 minutes of baking, until crust is golden. Cool slightly.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 110
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
Exchanges:
FreeCarbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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