Blueberry Almond Crumble Pie

Instructions

1. Remove dough disk from the refrigerator and allow to sit at room temperature for about 20 to 30 minutes, until it begins to soften. It should soften just enough to leave a thumbprint indention in the top. *If using frozen dough, either allow to first defrost in the freezer overnight or for 2 hours at room temperature on the counter. On a lightly floured surface, roll the disk into an 11" round about ⅛” – ¼” thick. Carefully roll the dough round around the rolling pin, then unroll it over a 9" round pie dish. Press it down into the base of the pie dish, leaving a 1" overhang all the way around. Trim the edges evenly, then tuck the overhanging edge underneath itself and press to form an even ring around the edge of the pie dish. Finish the edges in any design you like. For a scalloped edge, use a rounded bottom measuring spoon to shape the scallops. Lightly dip the back of the spoon into flour, then gently yet firmly press the back of the spoon into the dough, bracing the edge with your thumb and index finger. Repeat around the entire edge of the dough to create a scalloped edge all the way around. Place the entire pie shell in the freezer to chill while you prepare the crumble top and filling.