When life hands you blueberries, make blueberry pie. Blueberries are heaped into a clean eating crust in this delicious, ultimate summer pie. If you don’t normally make your own pie crusts, don’t worry! We take you through each step of the process in the instructions below.
We’ve used coconut oil rather than lard, and coconut palm sugar or turbinado sugar rather than refined white sugar. You can also use another dry natural sweetener instead, if preferred.
Blueberry pie can be served on its own or with Creamy Vanilla Frozen Yogurt.
If you love blueberries, here are some other recipes you should try:
Yields: 9 servings | Serving Size: 1 slice | Calories: 383 | Total Fat: 19 g | Saturated Fat: 16 g | Trans Fat: 0 g | Cholesterol: 18 mg | Sodium: 176 mg | Carbohydrates: 50 g | Dietary Fiber: 3 g | Sugars: 22 g | Protein: 5 g | SmartPoints: 18
- 1 1/2 cups whole wheat pastry flour (optional, white whole wheat flour)
- 1/2 cup oat flour
- 1 tablespoon turbinado or coconut sugar
- 1/2 teaspoon salt
- 2/3 cup coconut oil, cold (optional, pure unsalted butter)
- Ice cold water
- 6 cups(3 pints or about 2 pounds) blueberries, fresh or frozen, if frozen thawed and liquid drained
- 1/2 cup coconut palm sugar (optional other unrefined sugar)
- 2 tablespoons white whole wheat flour
- Juice of one lemon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- Pinch Kosher or sea salt
- 2 teaspoons pure vanilla extract
- 1 egg lightly beaten
*Note: Oat flour can easily be made by adding 3/4 cup rolled oats to a blender or food processor, pulsing until achieving a flour consistency.
Make the crust by combining the wheat flour with the oat flour, sugar, and salt in a large bowl. Add the coconut oil or butter mixture and work it through the flour with your hands until it is crumbly.
Slowly add ice water, about 2 tablespoons at a time, until you have a stiff dough.
Form the dough into a ball, wrap in plastic, and refrigerate until firm, about half hour.
Make the filling by combining with the rest of the ingredients, except for the egg.
Stir until well combined, and allow to sit for about 15 minutes or so. Stir again.
Divide the pie crust in half and roll out one half, lightly flouring the dough and work surface.
Carefully lay the dough in your pie pan. Add the blueberries to the crust, filling it well over the top, as the fruit will bake down.
Roll out the remaining pie crust, and lay it over top the pie. Or, dough can be cut into 1" strips and criss-crossed over the pie filling, for a lattice topped crust.
Seal the edges by pinching and crimping together using either your fingers or a fork. Using a paring knife, slice several vents into the top crust. Using a pastry brush, lightly brush the dough with the beaten egg.
Place the pie on a cookie sheet on the center oven rack, and bake in a 400 degree oven for 45 minutes to one hour, checking the pie every so often to make sure the crust is not too brown. If the pie crust is browning too quickly, loosely lay foil over the top for the remainder of baking time.
The pie is done when the crust is golden brown and the filling is bubbly. Allow to cool before slicing and serving.
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