Refrigerating the streusel mixture before adding it to the pie helps its pieces stay together during baking for golden-brown, crunchy goodness.Feel free to use any nut you like in the topping.Blueberry-Almond Streusel Pie Print Recipe Pin Recipe Makes 1 (9-inch) pie Ingredients  1/3 cup (42 grams) all-purpose flour, plus more for dusting3 tablespoons (36 grams) granulated sugar1/4 teaspoon kosher salt1/4 teaspoon ground cinnamon3 tablespoons (42 grams) cold unsalted butter1/4 cup (28 grams) sliced almondsAll-Butter Piecrust (recipe follows)1 (21.1-ounce) jar (600 grams) Bonne Maman Blueberry Pie Filling InstructionsIn a medium bowl, whisk together flour, sugar, salt, and cinnamon.

Using a pastry blender or your hands, work in cold butter until mixture is crumbly.Stir in almonds.Refrigerate until ready to use.On a lightly floured surface, roll All-Butter Piecrust into a 12-inch circle (about 1⁄8 inch thick).

Transfer to a 9-inch pie plate, gently pressing dough into bottom and up sides of plate.Trim excess dough to 1⁄2 inch beyond edge of plate.Fold edges under, and crimp as desired.

Prick bottom of dough all over with a fork.Freeze until firm, about 15 minutes.Position oven rack in bottom third of oven.Preheat oven to 400°F (200°C).Spread pie filling into cold

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