Blueberry Pie

Written by Kajsa IngelssonOctober 20, 2016

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! 🙂