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 .