Fresh Blueberry Pie

Here is a promised blueberry pie recipe. Pretty dang simple and based mostly off of this fresh strawberry pie, yet made with blueberries instead. I have been indulging in blueberries for the past few weeks and have been filling the freezer in a frenzy. The freezer's empty room is filling up quite quickly (ehem, husband, I think we need another freezer ;)

Making smoothies with frozen blueberries is one of my most favorite things. Just a simple coconut milk, blueberries, strawberries, maybe some greens with extra additions like chia, kelp powder and maca root powder. I will have to post a recipe and picture soon to show off a fresh and energizing breakfast. But..... in the meantime, how about another great summer pie recipe?

Please and thank you! I guess I have been on a fresh pie making kick. Truly inspired by the simplicity and beauty of the fresh berry though. I mean, it doesn't get much prettier than this folks! There is hope for the gluten-free pie makers out there. Seriously, get your bum out of the corner and make this yummy pie for your next summer gathering. You can do it, it's simple and fresh, and what more do you need?

Fresh Blueberry Pie Recipe

(gluten, dairy and nut-free)

Pie Crust:

1/2 cup certified gluten-free oats

1/2 cup of shredded unsweetened coconut

1 1/4 cup of certified gluten-free oat flour ground (1 cup of oats in ground in high power blender to make 1 1/4 cup of flour)

2 TB of honey or maple syrup

dash of sea salt

1/3 cup of organic extra virgin coconut oil (or vegan butter substitute)

In a mixing bowl, mix the oats, coconut, salt and flour all together well and then add the honey and coconut oil and mix with a fork. You should get a sticking pie crust batter that you will use your hands to press into a 9 inch glass pie pan. You will have to pressed firmly up to the tops of the pan and press firmly along the bottom. It doesn't have to be perfect looking, but do try and make the crust spread evenly over the pan. Then bake the crust in a preheated 350 degree oven for 16-18 minutes until golden brown. You may need to press a fork up to the sides again after you pull from the oven while it is still hot if the crust slide down a touch while baking. Then, let the crust cool on the counter until it is cold.

Blueberry Filling:

2 heaping cups of fresh berries

2 limes freshly squeezed (1/3 cup of juice)

1/3 cup of water

1/3-1/2 cup of local raw honey

10 drops of stevia extract (optional in place of half of the honey)

1 1/2 ts. of agar powder

PLUS:

2 heaping cups of fresh blueberries poured into the bottom of pie crust

In a saucepan, put the above ingredients in and let cook on low heat for 7-10 minutes until it becomes a gooey blueberry mix. The berries should be broken up and the sauce will be extra hot. So let cool for 5-10 minutes until you pour it over the fresh berries on the bottom of the pie crust. Then, just basically pour the hot mixture over the fresh berries in the pie crust, spread over evenly and then let cool for 10 minutes and then put in the fridge for 1-2 hours until chilled. Then serve chilled with a topping of coconut milk ice cream, or coconut milk whipping cream.

Serve chilled and keep in the fridge up to 2-3 days. The pie is with the fresh berries so it will start to loose it's freshness after about 2 days. Make sure to keep covered as well.

Plus, the best part is that you don't have to cook this pie in the oven. Yes, the crust is baked for a few minutes, but no other baking required! Which is just about perfect for these super hot summer days we have been experiencing seemingly without end. 

I hope you are finding recipes and ways to stay cool this week. Don't give up on eating fresh and nourishing foods to help your body cool (watermelon, cucumbers, any greens, fresh berries and veggies). Limit the greasy foods and help your body detox while it is naturally sweating in the heat. But most of all, make sure you drink lots of pure water and then replenish your electrolytes and minerals by eating lots of veggies!

Much love as always!