Blueberry Pie

Written by Kajsa IngelssonOctober 20, 2016
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As we are emerging into fall, I’ve found myself spending more time in the kitchen. The autumn harvest here in Montreal is bountiful and delicious and it’s really sparking up a cloud of cooking creativity inside of me.

Every saturday morning is spent at the Jean Talon market in little Italy, smelling, feeling and asking the produce what’s good 😛 Last weekend I got my hands on a liter of the last blueberries of the season. My heart screamed PIE and my mind agreed. After all, this is a healthier version of your regular pie..

 

Blueberry Pie

Around 45 min

For the crust:

  • 2 cups (5 dl) oat flour
  • 4 tablespoons sweet almond oil (or coconut)
  • 1 flax egg
  • 1 teaspoon himalayan pink salt

For the filling:

  • 5 cups fresh blueberries
  • 1/3 cup (casi 1 dl) maple syrup
  • 1/3 (casi 1 dl) cup water
  • Juice from 1/2 a lemon
  • 1 tablespoon cinnamon
  • 3 tablespoons chia seeds
  • 1 tablespoon arrowroot (agar agar will work too)
  • 1/2 teaspoon himalayan pink salt

How to make it all happen:

  • Preheat oven to 350 F (175 C).
  • In a food processor , mix the flour and salt. Add in the coconut oil and flax egg and pulse until a dough starts to form. You can do this by hand, but will probably need to add more oil.
  • Press the dough into a glass pie dish and bake for about 10 minutes.
  • In a medium saucepan, combine the blueberries, maple syrup, water, lemon juice, cinnamon, and salt. Bring to a boil and then turn down and simmer for about 3-5 minutes.
  • Once the mixture is done simmering, add in the chia seeds and arrowroot and mix well. Let the mixture sit for about 5 minutes.
  • Pour the blueberry mixture into the pie crust and bake for 15-20 minutes.
  • Serve hot with whipped coconut cream! 🙂
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