Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
1½ cups + 2 tablespoons flour
3 tablespoons sugar
12 tablespoons butter, chilled and diced
1 tablespoon cold water
½ cup sugar
1 cup milk (I used fat free half and half)
5 tablespoons flour
1½ teaspoons almond extract
½ cup blueberries
1 cup raspberries
whipped cream (I used canned whipped cream)
1. Prepare the crust: whisk together flour and sugar. Add mixture to a food processor (See Note) with chilled butter and pulse until mixture is crumbly. Add water and pulse until mixture comes together (it’s okay if it’s still a little crumbly). Press dough into your pie or tart dish (See note). Cover with plastic wrap and chill for 20 minutes.
2. Preheat oven to 350. After dough has chilled, remove plastic wrap, place a piece of tin foil over the dust and fill it with dried beans or pie weights. Bake 10 minutes. Remove beans (or pie weights) and remove tin foil. Poke a few holes in the crust with a fork. Return to oven and bake another 5-10 minutes until crust looks dry and starts to brown very slightly.
3. While crust is baking, prepare the filling. In a large sauce pan combine sugar, milk, eggs, and flour and whisk over medium-low heat 8-10 minutes until mixture thickens and forms soft peaks when you lift the whisk (should be the consistency of chilled pudding). When mixture is thickened, whisk in almond extract. Pour mixture into baked crust. Chill 4 hours or overnight.
4. Before serving, top with blueberries, raspberries, and whipped cream. Sprinkle with granulated sugar if desired. Store covered in fridge up to 2 days.