Instructions

Crust

1. Add the flours, salt, and sugar to the bowl of a food processor and pulse to combine. Add the butter and pulse 10 times, or until mixture resembles coarse crumbs.
2. While the food processor is running, gradually add the water and process until dough just comes together, no more than 30 seconds. Start with the minimum amount of water and increase if dough is too crumbly.
3. Form the dough into a flat circular disk and wrap with plastic wrap. Chill dough in the refrigerator for at least one hour.
4. On a lightly floured board, roll dough into a circle about 1/8-inch thick. Carefully transfer the crust into the pie dish and trim the overhanging dough with a knife. Crimp the edges as desired.
5. Chill crust in the refrigerator while preparing the filling and topping.

Filling

1. In a large pot, whisk together the sugar and cornstarch. With a wooden spoon, sir in the blueberries and lemon juice. Stir gently over medium heat until mixture thickens and becomes bubbly, about 12-15 minutes.
2. Chill filling until cool, about 1 hour.

Crumble

1. Add the oats, flour, almond paste, butter,and salt into the bowl of a food processor and process until the mixture begins to hold together. Transfer to a small bowl and chill in the refrigerator for 30 minutes.

Assembly

1. Preheat the oven to 400.
2. Pour the blueberry filling into the chilled pie crust. Using your index finger and thumb, pinch small pieces of the almond oat crumble and sprinkle evenly over the filling.
3. Place pie on a rimmed baking sheet. Bake until crust and topping become golden and the filling bubbles, about 45-50 minutes.
4. Transfer pie to a wire rack to cool completely. Serve with vanilla ice cream.