Blueberry Pie (Vegan, GF, Paleo, AIP)
 
Prep time
Cook time
Total time
 
A healthy and delicious blueberry pie with an absolutely tasty, grain free coconut flour crust!
Author:
Recipe type: Dessert, Healthy Desserts
Cuisine: American
Serves: 4
RecipeIngredients
For the crust:
  • 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
For the filling:
  • 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
RecipeInstructions
  1. Pre-heat oven to 325 deg F.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
Recipe by Cook2Nourish at https://cook2nourish.com/2017/08/blueberry-pie-vegan-paleo.html