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BLUEBERRY
PIE

Serving size: 1/10 pie
Makes: 10 servings
Time to Make: 35+ minutes + Baking Time

Food for the Body, Mind, & Soul

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Contains: Dairy (butter) and/or Coconut (depending on fats used)

BLUEBERRY PIE

This is a labor of love if you pick your blueberries, but every year, this is what I make my darling husband for his birthday! He's not a cake kind of guy (he leaves that to me, isn't he sweet, 😉 ). Granted, his absolute favorite is an Idaho based huckleberry pie, but when you're not hiking the lovely cool Idaho mountain terrain, a summer blueberry pie sure comes to a close tie for a first place pie contest.

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This is a custard style of pie with of course, scratch pie crust (nothing better), and if you are using frozen fruit vs fresh, you may not need a thickener (tapioca, arrowroot flour or even regular flour). I love adding lemon juice & zest to help bring out the blueberry flavor, but that is totally optional.

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Now, with any birthday, comes a sweet celebration, so my love, Happy Birthday!

INGREDIENTS

​​Basic Pie Crust (deep dish single crust pie or double crust pie)​

  • 2 cups Flour (all-purpose, can use a gluten-free 1:1 flour)

  • 1 teaspoon Salt

  • 6 Tablespoon Unsalted Butter (can use coconut oil)

  • 4 Tablespoons Ice Water

Blueberry Pie

  • 4 cups fresh, washed Blueberries* (frozen works super well)

  • 3 eggs

  • 1/3-1/2 cup Granulated Sugar (depending on sweetness)

  • 1/3 cup melted Butter (can use coconut oil, but is different)

  • 2 Tablespoons Flour

  • 2 Tablespoons Tapioca (if using fresh blueberries) (can use cornstarch or arrowroot)

  • ½ lemon, juice + zest (optional, but increases blueberry flavor)

PREPARATION

Basic Pie Crust

  1. Preheat oven to 400 F

  2. Using a food processor (pastry blender can work but takes longer), place flour and salt into and pulse for 1-2 seconds until mixed.

  3. Add butter (coconut oil) and pulse until small pea size pieces are throughout mixture, usually about 20-25 pulses. Be careful not to overmix.

  4. Sprinkle cold ice water into food processer and pulse until mixture clumps together. You may need to add more ice water (careful not to add ice).

  5. Remove from bowl and roll into desired shape for pie crust

  6. Place in pre greased (butter/coconut oil) pie pan

  7. Prick with a toothpick/fork throughout crust

  8. Place dried beans or pie weights and bake for 10 minutes, remove and let cool before adding fruit mixture

Blueberry Pie

  1. Place blueberries into crust

  2. Mix eggs, sugar, and butter.

  3. Gently mix in flour and tapioca, zest lemon into mixture.

  4. Pour mixture over blueberries in crust. Gently squeeze lemon juice over pie.

  5. Back in 400 F oven for 15 minutes, reduce heat to 300 degrees and bake for 50 minutes.

  6. You may need to add aluminum foil on outer crust if it becomes too brown.

  7. Remove and enjoy!

DISCOVER HEALTH-CRUSH

All the Latest

Welcome to Health-Crush Nutritional Label for this meal. See how it fits into your daily nutritional needs. This meal includes all the ingredients above, so any deviation can alter the nutrition. As always, should you have any questions, please consult with me and/or your medical professional.

Blueberry Pie Nutrition Label.jpg

PLAYS NICELY WITH

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