Servings: 6-8
Prep/Cook Time: 35-45 min
Ingredients:
Crust:
- 2 cups almond flour (I used oat flour)
- 2 tbsp coconut oil
- 1 flax egg
- 1/4 tsp sea salt
Filling:
- 5 cups fresh blueberries
- 1/3 cup honey or maple syrup
- fresh lemon juice from 1/2 lemon
- 1/3 cup water
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 2 tbsp chia seeds
- 1 tsp arrowroot (I used cornstarch and tapioca pearls)
- 2-3 tbsp chopped pecans
Instructions:
1. Preheat oven to 350ºF
2. In a large bowl, mix the flour and salt. Next, add the flax egg and slice in the coconut oil. Mix together until dough starts to form. (You may need to balance the mixture by adding additional flour so it's not too sticky)
3. Press the dough into a glass pie dish. Bake for about 8-10 minutes.
4. In a medium saucepan, combine the blueberries, honey, lemon juice, water, cinnamon and salt.
5. Bring mixture to a boil and then turn the heat down to low and let simmer for 3-5 minutes.
6. After it has simmered, take off the heat. Add the chia seeds and arrowroot and mix well. You want this consistency to be pretty thick and not too runny. I added additional tapioca pearls (about 2 tbsp) as an additional thickening agent, which worked great!
7. Let the filling sit for about 5 minutes.
8. Pour the blueberry filling into the pie crust and sprinkle chopped pecans on top. Bake for 20-25 minutes.
9. After the pie is done, let it cool until room temperature. Place pie in the fridge for about 45 minutes or until chilled.
10. Slice, serve and enjoy :)
Tips:
- You may also use a food processor for step 2.
- The pie filling will continue to thicken as it bakes in the oven, so don't worry about getting a super thick consistency before it's baked. As it chills in the fridge, it will also naturally harden.
- You may substitute pecans with any nut of your choice.
- Serve with a side of dairy-free ice cream or a fresh cup of coffee - both are delicious with a slice of pie.
1. Preheat oven to 350ºF
2. In a large bowl, mix the flour and salt. Next, add the flax egg and slice in the coconut oil. Mix together until dough starts to form. (You may need to balance the mixture by adding additional flour so it's not too sticky)
3. Press the dough into a glass pie dish. Bake for about 8-10 minutes.
4. In a medium saucepan, combine the blueberries, honey, lemon juice, water, cinnamon and salt.
5. Bring mixture to a boil and then turn the heat down to low and let simmer for 3-5 minutes.
6. After it has simmered, take off the heat. Add the chia seeds and arrowroot and mix well. You want this consistency to be pretty thick and not too runny. I added additional tapioca pearls (about 2 tbsp) as an additional thickening agent, which worked great!
7. Let the filling sit for about 5 minutes.
8. Pour the blueberry filling into the pie crust and sprinkle chopped pecans on top. Bake for 20-25 minutes.
9. After the pie is done, let it cool until room temperature. Place pie in the fridge for about 45 minutes or until chilled.
10. Slice, serve and enjoy :)
Tips:
- You may also use a food processor for step 2.
- The pie filling will continue to thicken as it bakes in the oven, so don't worry about getting a super thick consistency before it's baked. As it chills in the fridge, it will also naturally harden.
- You may substitute pecans with any nut of your choice.
- Serve with a side of dairy-free ice cream or a fresh cup of coffee - both are delicious with a slice of pie.
I am so excited to share this recipe I made a few weeks ago. It's one of my only dishes (so far) that started literally from the farm to the kitchen table; from picking the blueberries fresh off the bushes to baking them into a delicious summer pie. There is something so wholesome about knowing exactly where your food is coming from, plus the satisfaction of handpicking the ingredients you are using makes the entire process worth it.
These blueberries were RIPE, almost falling right into my hands before I touched them. The flavor and tartness were perfect and since this pie is served chilled, having a slice on a hot summer day paired with an iced coffee is to die for.
One of my favorite ways to cook or bake is to do it guilt-free. There is nothing worse than making a delicious meal, but feeling guilty for eating it because it is packed full of unhealthy or hidden fats, sugars, and processed ingredients. Starting from scratch and knowing exactly what is going into the foods you are eating is the best way to go. It might be a little bit longer of a process, but in the end, it is beyond rewarding.
Thanks for reading and happy baking!
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