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So, I have to admit it. I have blueberry fever!
Ever since the beginning of the month when I dug up THIS picture of a blueberry pie (totally not allergy free) I made for my hubby last year, I’ve been craving some of my own.
Pretty much coconut flour and arrowroot flour are my go tos, and since I’m really limited in my baking staples, it’s not like I can easily substitute things to make existing recipes work. It’s always back to the drawing board over here. Can you relate?
But, as they say, where there’s a will, there’s a way. Desire turned into motivation and 18 cups of blueberry madness. I just had to figure out a recipe!
Tenacity has paid off and 22 days later we have ourselves a winner! If you’ve never made up your very own recipe and actually have it work, then you probably won’t understand why this pie made me:
• Clap (to myself)
• Mention it repeatedly to my husband for the two days it took me to eat it, and
• Feel like I had conquered the world.
Oh how this pie makes me fly! Haha. Ok, but seriously, it’s REALLY GOOD!
And it’s not just me. Blueberry pie is one of my husby’s favorite desserts of all time, and he’s really picky about the flavor. This pie had finally arrived when he ate a piece and declared it to be “AMAZING”.
And you know that else is great about this creation? The crust. You will have a bit left over. You can either make a crusty design (I didn’t have any success with fancy lattice work) OR make cookies!
Just ball up the extra dough into 1.5 inch nuggets and bake for 15 minutes at 350 (or until they start to brown). I added Enjoy Life Chocolate Chips to mine. BAM. Blueberry Pie AND Chocolate Chip Cookies in one go!
I hope you give these treats a shot. As always, let me know about any improvements you’d recommend <3
| Prep Time | 30 minutes |
| Cook Time | 50 minutes |
| Passive Time | 4 hours in fridgee |
| Servings |
slices
|
- 1.5 cups coconut flour
- 1/4 cup arrowroot powder
- 1/4 cup flax meal
- 3/4 cup water
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 6 cups blueberries fresh, rinsed and ready!
- pinch salt no more than 1/4 tsp!
- 1/3 cup arrowroot powder
- 1/3 cup maple syrup
- 1 lemon juice just juice a whole lemon
Ingredients
Crust
Filling
|
|
- Mix the flax meal with the water and set aside in the fridge.
- Mix the coconut flour, arrowroot powder/starch, coconut oil and maple syrup together. Add the flax eggs (flax meal + water). I used my hands to mix and mash until the dough formed a ball
- Cover dough ball in a sealed container or with plastic wrap (I prefer the former) and let chill in the fridge for 2 hours.
- Take chilled dough out of fridge and push into a greased 10" pie pan. I use coconut oil and find that piecing the dough in bits is best.
- Mix all filling ingredients together, taking care not to eat all the blueberries before they have a chance to become a pie.
- Pour filling into pie crust.
- Put pie in preheated oven for 50 minutes with foil covering the whole pie (if you manage a second crust on top) or at least the crust rim (if you don't do a top crust). I keep forgetting and always burn the exposed crust!
- Once done, let cool before serving. I have a rule of thumb that for coconut-flour baking, I let it sit in the refrigerator 2 hours-overnight before serving to allow everything to "set".
Optional bits:
• Zest of the lemon can be added to the filling if you're into more tang
• A pinch of cinnamon can be mixed in also if you're not allergic like I am
