Grain-Free Blueberry Lemon Pie with Whipped Coconut Cream

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I LOVE blueberry pie! I love it with a hint of lemon and not overly sweet. I used the same crust recipe I created back in April for the strawberry rhubarb pie. I used berries that the kids and I picked last week and froze. The kids and I had half the pie eaten within an hour. It holds together best if you are patient and let it set. Otherwise you might be eating pie soup!

 

 

Here is what my kitchen looked like in the midst of pie making:

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*Note the small purple play doh rolling pin.I somehow miss-placed and lost my full sized rolling pin…so I had to improvise!

 

Here is the recipe! Enjoy!

 

Ingredients for the crust:

2 cups of almond meal

1/3 cup of coconut flour

3/4 cup of coconut oil

6-8 TBS water

1/2 tsp cinnamon

1/2 tsp vanilla

1 tsp sea salt

 

 

Ingredients for the filling:

4 cups of frozen blueberries

3 TBS coconut oil

1/2-3/4 cup of raw honey (I used 3/4 as these were tart blueberries)

zest from one lemon finely diced (about 2 TBS)

3 TBS tapioca starch

1 TBS cinnamon

 

Directions:

1. Set oven to 375 degrees

2. make crust-I did not melt the coconut oil. I put all the ingredients in a bowl and mashed it all together with a whisk or large fork (a pastry blender would probably work better, I just didn’t have one on hand)

crust #1crust#1_2

3. make dough into 2 separate balls

crust#1_3

4. roll out dough from one of the balls on a surface dusted with almond flour-or between parchment paper that is dusted with almond flour, and place it in the bottom of the pie pan. This dough is not easy to work with and breaks easily. Try not to get frustrated. I had to do some patching and pressing. It doesn’t have to look perfect.

crust#1_5

5, Roll out the second ball of dough and cut it with cookie cutter to make shapes to go on top of the pie (I find this easier and more aesthetically pleasing than trying to do a full covered top)

 

6 Make the filling:

put the blueberries in a big pan with the honey, coconut oil, cinnamon, and lemon zest. Turn heat to med/low and cook stirring frequently until blue juice begins to form at the bottom of the pan, and blueberries start to break down some.

 

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 7.  Turn off the heat and pour the blueberry mixture into a bowl. Remove about 1/4 cup of the juice and put it in a small bowl. Whisk the tapioca starch into that “blueberry juice”

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8. Pour the tapioca mixture in with the blueberry mixture and stir well. Pour this mixture into the pie crust, and cover with cut out shapes.

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9. Put the pie in the oven and bake for approx 45 minutes to one hour. *tent with foil for the last 15 minutes to prevent over-browning of the outer crust.

10. Let the pie be!!! It needs to set. If you cut it too soon you will have blueberry pie soup! You can set it faster in the refrigerator.

 

Coconut Whipped Cream:

refrigerate 1 can of coconut milk (not the reduced fat kind). Open the can and take the cream off of the top and place it in a bowl. *you can save the watery part for other recipes-you could even use it in place of water in dough for the pies!  Add 1 TBS raw honey, 1/2 tsp vanilla and whip with beaters on high until stiff.

whipped coconut cream

*I put my whipped coconut cream in the freezer for a bit so it would be sort of “ice creamy” to have on top of the pie.

Enjoy!!!

pie2

 

 

Comments

  1. Can’t wait to try this. And I think the little rolling pin is so darn cute!

  2. What almond meal brand did you use? Mine turned out a lot lighter in color and was not as “doughy” a consistency as yours seems.

  3. I found it much easier instead of trying to roll out the dough with a rolling pin. Place a piece of parchment paper down, put down some almond flour, set the ball of dough for the bottom base on the parchment paper and just work it out flat with your hands. Put pie tin over the top and slide a thin cutting board under the parchment paper and flip everything upright. Only a few minor fixes needed to the edges and you are good to go.

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