Healthy Blueberry Pie

Prep Time 15 min Cook Time 20 min Serves 12 thin slices     adjust servings

A healthier version of the classic pie!


    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


    1. Preheat oven to 350.
    2. 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.
    3. Press the dough into a glass pie dish and bake for about 9-10 minutes.
    4. 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.
    5. Once the mixture is done simmering, add in the chia seeds and arrowroot and mix well. Let the mixture sit for about 5 minutes.
    6. 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 .

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