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! 🙂
