Grain Free Blueberry Pie
Grain Free Blueberry Pie is one of those treats that you can feel 100% good about eating. So much goodness that you could eat it for breakfast! It’s deliciously low in sugar, gluten free, dairy free, vegan, and paleo.
We even made mini Grain Free Blueberry Pies in muffin tins! It’s versatile in that you can choose what ever filling is in season. Spring and summer stone fruits such as cherries, apricots, plums, peaches, and nectarines are all great choices for the pie filling. Other times of the year, fill it with apples or lemon custard or chocolate mousse or pudding. We par cooked the fruit as the Grain Free Pie Crust takes half the time to cook than our regular Gluten Free Pie Crust.
Another bonus to our Grain Free Blueberry Pie is we omitted adding highly refined sugar and use a small amount of coconut palm sugar, thus making it a “reduced sugar” pie. There are many conflicting answers to the question whether coconut sugar is better for you or equal to regular white or brown sugar. What it boils down to is sugar is something we need to pay attention to. Too much is not good. Whether it is honey, coconut sugar, maple syrup they are all sugar and we need to be mindful about how much we eat in a day. We found good information in this article about the benefits of coconut sugar verses regular sugar. If you are curious to learn more about the benefits of coconut sugar click this link.
Scroll down for the full recipe and and watch our video here.
Grain Free Blueberry Pie
(Gluten Free, Dairy Free, Paleo & Vegan)
Ingredients
1 Grain Free Pie Crust (Double the recipe for lattice, cut outs or a top crust)
Ingredients for Berry Pie Filling:
3 Cups fresh blueberries (or raspberries, blackberries, or pitted cherries)
1/4 C coconut palm sugar
1/4 tsp. lemon extract
1 tsp. arrowroot
Instructions
Method for Making Berry Pie Filling
- In a medium sauce pan add the berries, coconut sugar and arrowroot.
- Bring berry mixture to a boil.
- Reduce to simmer and cook down for 5 minutes, stirring occasionally.
- Remove from heat, and stir in lemon extract. Set aside.
- Roll out or press the pie dough into the pie plate or muffin tins.
- Save some of the pie dough for the topping.
- Pour the berry mixture over the pie dough.
- Roll out or flatten the pie dough to make a lattice design over the top of the pie. You can also crumble the remaining pie crust over the pie, or use cookie cut outs to top pie as well.
- NOTE: for the lattice, I used a frosting spreader to pick up the lattice and place over the top. I found this helped to minimize breaking the lattice. See photo below.
- Sprinkle top of pies with a cinnamon and coconut sugar mixture.
- Bake pie for 30-4o minutes until pie crust looks nice and brown and the berries are bubbling.
- Remove pie, and let cool on a baking rack.
- Serve pie with homemade almond yogurt, or coconut yogurt, coconut whipped cream or vanilla flavored coconut ice cream.
Method for Making Mini Berry Pies
- Press the cut out pie crust into each individual cup.
- Divide the berry mixture up evenly to have enough filling for each cup.
- Crumble the remaining pie dough over the berry filling or cut hearts or other designs for the top of each mini pie.
- Sprinkle top of pies with a cinnamon and coconut sugar mixture.
- Bake for 20-30 minutes until crust is brown and berries are bubbling.
- Remove mini pies from oven and let completely cool and rest for an hour before removing from the muffin tins.
- We used a knife to gently run it around the inside of the muffin tin and gently lift the mini pie out.
