It has been blueberry season these past few weeks and we have been enjoying it to the fullest! With two farms within a couple miles from our home, we are so fortunate to get the freshest of the freshest every season! This year I made two trips to each of the farms. The kids being older now…they aren’t as excited about picking as they used to be some years ago. However, I still dragged them with me saying ‘mom cannot carry heavy stuff alone, remember?’. And that is the truth too. Although my RA has been under control now for the past few months with medications and my new diet, I still avoid carrying even moderately heavy stuff lest it stirs up a flare! And the kids know this. So that’s how I got them to go with me 🙂
We picked like about 4 quarts or 6 lbs each time and finished up all of it in a couple weeks! I had got more thinking I will freeze some but the blueberries were so delicious that between just gobbling them up and adding to my morning smoothies they were all gone. And so I was planning for a 3rd visit when my friend Monika happened to mention that she was planning to go that weekend with her kiddos. Rest you can guess …yeah I asked (em..ordered) her to get me another 4 quarts:)
OK so this time, I had to make the blueberry crostata for my children that I make every year and which they had been asking for. So I made that for my son on his birthday and then since I was craving for a pie myself, I made this Paleo version of blueberry pie for myself based on the Blackberry pie recipe by Autoimmune wellness. Since I was making this only for myself, I decided to make two mini pies using my cute tartlet pans. You might remember that I had made another blueberry dessert recently using these pans – Paleo Blueberry tartlets . Yeah what can I say? I am indeed crazy about blueberries 🙂
The pies turned out perfect. The crust recipe is a slightly modified version of the crust from the Blackberry pie recipe. I think next time I might make a large batch for the whole family! Healthy and delicious you can’t beat that right?
- ⅓ rd cup plus 2 tbsp coconut flour
- ⅓ rd cup arrowroot flour
- pinch sea salt
- ¼ cup coconut oil (semi solid)
- About 1 tsp ice cold water
- 1 cup blueberries (fresh or frozen)
- ¼ cup water
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp tapioca flour mixed in 2 tbsp water
- Pre-heat oven to 325 deg F.
- In a medium size mixing bowl, add all the crust ingredients except the water. Mix using your hands and add the water and form a dough. (You may need to add a little more coconut flour if you feel the dough is too sticky). The dough should be smooth. Divide the dough into two equal parts.
- Line two mini pie pans with parchment paper. Place the dough in each of the pans and press using your hands to cover the base and sides of the pan. Prick using a fork. Bake at 325 deg F for about 10 mins until the crust looks golden brown from top.
- While the crust is baking, in a small pot add all the filling ingredients except the tapioca flour. cook for about 5 mins on medium heat. Then slowly add the tapioca flour slurry and stir continuously until you get a thickened filling.
- Pour this filling onto the pie pans and bake the pies again at 350 deg F for 5 more mins. Let cool for 10 mins before serving!