This homemade blueberry pie uses in season blueberries and a gluten free crust to make a delicious refined sugar free version of a classic recipe. This is such a delicious recipe to make for entertaining and you can top it with vanilla ice cream or whipped coconut cream to end a perfect meal. Best part is it’s ready in an hour and won’t last long at all!
For this recipe, you will need:
9’’ Pie Dish
Medium Pot
Parchment Paper
Rolling Pin
Almond Flour
Coconut Flour
Salt
Ghee: I love using ghee as a butter replacement and it’s lactose free. It’s packed with vitamins and anti-inflammatory properties and elevates the taste of any dish
Egg: I like to use pasture raised eggs because they pack in the most amount of nutrients
Vanilla Extract
Maple Syrup: it’s best to use pure maple syrup for best flavor and to be the most nutrient dense and cleanest option
Blueberries: Best to use fresh berries, but frozen berries will also work. You can also switch out for any other berries or fruit
Lemon Zest
Cinnamon
Tips:
- You can make the pie crust a day or two in advance and let it sit in the oven
- You can use butter or vegan butter instead of ghee
- The filling can also be made 1-2 days ahead of time
How to Store:
- One cooled, store it covered in the refrigerator (you can place tin foil over the dish) for up to three days and heat up slices in the microwave to warm up slightly
Other blueberry recipes to try:
Protein Packed Blueberry Hemp Granola
Cinnamon Blueberry Oat Muffins
Homemade Blueberry Pie
Cooking & Baking Supplies
- Quiche Dish Baking Pan
Ingredients
Crust
- 5 cups almond flour
- 4 tbsp coconut flour
- 1/2 tsp salt
- 1/2 cup ghee, melted
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup maple syrup
- oil or ghee to coat pie pan
Filling
- 4 cups blueberries (fresh or frozen)
- 1/2 cup maple syrup
- 1/2 tbsp lemon zest
- 1/2 tsp cinnamon
- sprinkle of salt
Instructions
- Preheat the oven to 375 degrees.
- In one large mixing bowl, make the pie crust (this is a double batch so half will be for the bottom and half for the top). First add in your dry ingredients (almond flour, coconut flour, salt) to the mixing bowl. Then add in the wet ingredients (ghee, egg, vanilla extract, maple syrup) and stir until smooth.
- Place the mixing bowl into the refrigerator for 15-20 minutes.
- While the dough is in the refrigerator, make your blueberry filling. Add all filling ingredients to a medium pot over medium heat and once it starts to bubble, lower heat to low and stir occasionally. Cook for 10-12 minutes until the blueberry filling starts to thicken.
- Remove the blueberry filling from the stove and let it cool for about 10 minutes. You’ll want it to be fully cooled before adding it to the pie crust.
- Coat your pie dish well with melted ghee or oil.
- Remove your dough from the refrigerator and separate the dough in half. Place one of the dough balls between two pieces of parchment paper and roll it out until it’s about two inches thick (or large enough to fit the pie dish), then add your dough to the pie dish and even it out with your hands, making sure you have dough going up the side of the pie dish.
- Add your blueberry filling into the pie.
- Roll out the other dough between two pieces of parchment paper. You can either place it over the entire filling to cover it fully (make sure to poke some slits to let steam out) or cut it into thin strips using a pizza cutter or sharp knife to create a criss cross pattern and connect the ends of the strips to the crust with your fingers pressing the pieces together.
- Cook on the bottom rack of your oven for 20 minutes (your pie crust should be golden brown). Remove the pie from the oven, cover it with tin foil, and then cook for 17 minutes.
- Remove the pie from the oven, let cool, and ENJOY!
