Blueberry Pie {AIP, Paleo}
Servings: 8 slices
Calories: 375kcal
This adaptable blueberry pie recipe has a thick filling with plump berries married with a tender cassava crust. It has a nice tart taste and is minimally sweetened with honey. It's such a sweet way to end summer.
Equipment
- 1 9" pie tin
Ingredients
Cassava Pie Crust:
- 1 ½ cups cassava flour 225 grams
- ¾ teaspoon sea salt *plus an extra pinch
- 1 tablespoon gelatin
- ¾ cup solid palm shortening (do not melt)
- 1 tablespoon apple cider vinegar
- 1 ½ tablespoons ice cold water
Blueberry Filling:
- 6 cups blueberries* fresh or frozen
- ¼ cup honey or maple syrup (taste and add more if you like)
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¼ cup arrowroot starch flour
- 2 tablespoons water for the slurry
- 1 lemon finely zested (yellow part only) then halved and juiced
- coconut milk optional for brushing
Instructions
- Make the crust. In a large mixing bowl, whisk the cassava flour, salt, and gelatin. Use a pastry cutter using a pressing up and down motion to cut in the palm shortening. After several minutes, it will come together like cookie dough (note: if it looks dry, keep cutting). Add the vinegar and cold water. Working with quick hands, gather to form a dough ball but avoid working the dough any more than that as you don't want to melt the fat with your warm hands.
- Roll dough. Place the dough between two sheets of parchment and with a rolling pin, press down and roll outward. Turn and repeat until you achieve a thickness of ⅛" or about 12" in diameter to account for the sides of your pie dish. Slowly remove the parchment and place the inverted pie tin on top, flip quickly but gently. Use your fingers to smooth any cracks and crimp the top. Poke holes in the crust with a fork and refrigerate.
- Preheat the oven to 350℉. Pre-cook the berries in a pot--combine the blueberries, honey, vanilla and salt. Set heat to medium-low. In a ramekin, create a slurry out of arrowroot starch and water. Stir to combine then add to the pot. Bring to a simmer and stir gently being careful not to break too many berries. Note: Arrowroot will only thicken if brought to a simmer.
- Remove from the heat after you see bubbles forming and add the lemon juice and zest. Stir and pour the berry mixture into the pie shell. Bake for 30 minutes. Brush the top with coconut milk (if using) and return to the oven. Continue baking until you see the blueberry filling get bubbly. Cool on the counter for 1 hour then cover and refrigerate.
- To slice, use a knife and offset spatula. Consider topping with AIP ice cream!
Notes
*If you don't have 6 cups, you can use a combination of whatever berries you have. I have a few strawberries and some crow berries in my blueberry pie.
Nutrition
Serving: 1slice | Calories: 375kcal | Carbohydrates: 48g | Protein: 2g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 296mg | Potassium: 116mg | Fiber: 4g | Sugar: 21g | Vitamin A: 63IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 2mg