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Healthy Blueberry Pie. When it’s filled with the best of the best of seasonal fruit. Peaches, strawberries, it’s all fair game. But honestly, blueberry pie is what truly takes the cake, er, pie slice.
Healthy Blueberry Pie
A healthier version of the classic pie!
Ingredients
For the crust
- 2 cups blanched almond flour ( oat flour will probably work too, but it will not be grain free)
- 2 T coconut oil
- 1 flax egg
- 1/4 tsp sea salt
For the filling
- 5 cups fresh blueberries
- 1/3 cup maple syrup
- 1/3 cup water
- Juice from 1/2 a lemon
- 1 tsp cinnamon
- 2 T chia seeds
- 1 T arrowroot
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350.
- In a food processor , mix the flour and salt. Add in the coconut oil and flax egg and pulse until a dough starts to form.
- Press the dough into a glass pie dish and bake for about 9-10 minutes.
- In a medium saucepan, combine the blueberries, maple syrup, water, lemon juice, cinnamon, and salt. Bring to a boil and then turn down and simmer for about 3-5 minutes.
- Once the mixture is done simmering, add in the chia seeds and arrowroot and mix well. Let the mixture sit for about 5 minutes.
- Pour the blueberry mixture into the pie crust and bake for 15-20 minutes.
Recipe Notes
Please keep the pie stored in the fridge. It should last at least a week. You may even be able to freeze it, but I haven’t tried to say for sure. The crust recipe I used was from Elana’s Pantry .
