Blueberry Pie

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Fresh Blueberry Pie is one of life’s simple pleasures!

A sweet, blueberry pie with a rich and flaky grain-free crust and bright blueberry lemon filling. Great with fresh or frozen blueberries!


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Blueberry Pie

Jayde
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Ingredients
  

Crust

  • 1 cup medjool dates pitted
  • 3 tbs. ghee, coconut oil or butter
  • 1 cup arrowroot or tapioca flour
  • 1/4 cup coconut flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 tsp. vanilla extract
  • 3 tbs. unsweetened applesauce

Blueberry Filling

  • 6 cups blueberries fresh or frozen
  • 4 tbs. arrowroot flour
  • 1/2 cup water
  • 2 tbs. cold water
  • 2 tsp. lemon zest
  • 2 tbs. lemon juice
  • 1/2 cup monk fruit sweetener or coconut sugar
  • 1 scoop Nutridom Collagen
  • 2 droppers of Nutridom Liquid Ginseng
  • pinch of sea salt

Topping

  • 2 cups blueberries fresh
  • 1 tbs. lemon zest

Instructions
 

Crust

  • Pre-heat the oven to 350°F.
  • In a high-speed blender, add the dates and blend until they are finely chopped.
  • Add the coconut oil to the blender and blend for about 30 seconds.
  • Add the remaining crust ingredients (arrowroot, coconut flour, baking soda, salt, vanilla extract and apple sauce) to the blender and blend until all the ingredients are fully mixed (about 1-2minutes).
  • Place the crust ingredients into a 9-inch pie or tart pan. Use your fingers to press the dough evenly in the pan. Bring the dough up the sides.
  • Place in the oven for 15 minutes or until golden. Then remove the crust from the oven and allow to cool for about 30 minutes.

Blueberry Filling

  • Bring 1/2 cup water and the blueberries to a boil over high heat. Reduce heat and simmer. Stir occasionally, until berries start to break down slightly (3-4 minutes).
  • In a small bowl, mix arrowroot flour with 2 tablespoons of cold water. Stir into berry mixture.
  • Add lemon zest and juice, sweetener, collagen, ginseng, and salt. Bring to a boil, then reduce heat. Whisk well to ensure the collagen does not clump. Simmer and stir for 30 to 60 seconds, or until the mixture starts to thicken.
  • Pour the hot berry mixture into cooled pie crust. Let the pie set in the fridge for 20 minutes

Topping

  • Top with fresh blueberries and lemon zest.

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