Blueberry Pie

Crust:

Beat soft butter and sugar together until smooth, add egg and beat vigorously. Combine dry ingredients together and add them to the butter mixture. Blend until smooth. I just got in there with one hand and made sure everything was well incorporated.

Press the dough into a greased 10 inch pie dish, making sure you cover the bottom and sides of the pan. Sprinkle the blueberries on the surface of the crust and bake in a 200C or 392F degrees oven for 15 minutes on the lowest rack.

Filling:

Cut the almond paste into small pieces. Then mix the almond paste, butter, sugar, and flour with your fingers as you would if making a cobbler topping. Take the pie from the oven and sprinkle the surface of the pie with the crumble. The crumble topping sticks to the fingers easily but please be patient. Return the pie to the oven and bake for 15-20 minutes.

Note:
If using frozen berries, the baking time is slightly longer due to the fluid released from the berries. If you want you can add a couple of teaspoons of potato flour tossed with the berries before placing them in the pie. I personally did not have any trouble and did not need to add any potato flour to the frozen berries.