Blueberry Pie with Gluten Free Crust

Blueberry Pie with Gluten Free Crust

Confession...baking makes me really nervous. For a long time I didn't really have a sweet tooth so I never really explored trying to make my own treats. Fast forward a few years later and I can't get enough of desserts. This happened right when my metabolism slowed down...go figure. Anyways, easter had me inspired to come up with a gluten free pie crust so this blueberry pie was born. I LOVE blueberries (if you couldn't already tell from the muffins I made recently) so naturally blueberry pie needed to be the first pie I shared with you all. Don't worry this will not be the last:)

Ingredients: 

Crust:

1 1/2 cups almond flour

1/2 cup whole almonds 

1/2 stick of frozen grass fed butter

1 large brown egg

pinch of sea salt

Filling:

1 cup blueberries

2 tbsp almond flour

2 tbsp maple syrup

1 tsp vanilla 

 

Directions:

1. In your food processor add in your almond flour and almonds and pulse until finely ground. The whole almonds give that extra texture I crave in a pie crust.

2. Cube your butter and add into the food processor. Pulse until a crumbly mixture forms.

3. Add in your sea salt and egg and continue to pulse. A ball of dough should be forming. If you dough is still sticky just add in extra almond flour.

4. Ball up your crust and wrap with plastic wrap. Place this in the fridge for a half hour.

5. Preheat your oven to 350 while your crust chills.

6. Take the crust out of the fridge and roll out between two pieces of parchment paper. Place flatten crust into a pie dish and carefully make sure it molds to the dish. Clean up the edges and score with a fork for a pretty finish.

7. Bake your crust in the oven for 15-20 minutes without the filling.

8. In a large mixing bowl, add in your blueberries, syrup, vanilla and almond flour and mix until all of the blueberries are coated.

9. Add in your filling to the pie crust and place back in the oven for another 20 minutes.

10. With a fork start to smash some of the blueberries. Let your pie cool for 10 minutes and serve with some coconut milk whipped cream or your favorite ice cream!

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