Monica Fink | Blueberry Pie [gf]

Blueberry Pie [gf]


A gluten-free pie crust made from walnuts and oats is just the beginning of a delightful blueberry treat.  Only a half cup of added sweetener allows the blueberries to shine.


Gluten-Free Pie Crust
Makes 1 – 9-inch Pie Shell

½ cup walnuts
3/4 cup gluten-free all-purpose flour
¼ teaspoon sea salt
½ cup coconut oil
¼ cup gluten-free oats
3 to 5 tablespoons cold water

Blueberry Pie Filling

½ cup sweetener (raw sugar/turbinado, maple syrup)
2 tablespoon cornstarch
1 cup water
Pinch sea salt
1 tablespoon coconut oil
4 cups blueberries, fresh or frozen


Pie Crust

Preheat oven to 400F.

In a food processor, add in walnuts and gluten-free all-purpose flour. Process until a fine flour forms.

Add in sea salt and coconut oil. Process until well combined.

Transfer mixture into a large bowl; add in oats and three tablespoons of water. Combine mixture until it forms a dough, adding in more water if necessary.

Press dough evenly into a 9 inch pie pan.

Refrigerate dough for at least 15 minutes.

Bake empty pie crust for 12 to 15 minutes, or until edges are golden brown.

Blueberry Pie Filling

Combine the sweetener, cornstarch, water and sea salt. Stir until cornstarch is dissolved, or shake in a small jar with a lid.

In a saucepan, add blueberries, coconut oil and cornstarch mixture. Heat over low-medium heat until the mixture has thickened and coats the back of a spoon.

Pour blueberries into prepared pie shell and refrigerate until completely cooked and filling is set.

Serves 8

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