For the past few weeks the organic market where I shop has had the most beautiful, plump, juicy blueberries I’ve ever seen. I’ve been buying them by the cart full and enjoy a handful everyday with lunch. My husband has been hinting all week that a blueberry pie would be the perfect use for my blueberries. I finally gave in and he couldn’t have been happier. This pie was easy to put together and the results were delicious. Enjoy!
- 1 batch Perfect Pie Crust
- 4-5 cups fresh blueberries (amount will depend on how thick you want your pie)
- 1/4 cup raw coconut crystals
- 1/4 cup tapioca starch (cornstarch works too)
- 1 tbsp lemon juice
- Start by preparing your crust. Roll out half of the dough to a 1/8 inch thick circle on a lightly floured work surface about 13 inches in diameter.
- Fit the dough over a 9 inch pie pan and trim the edges to 1/2 an inch over the edge of the pie pan. Chill in the refrigerator for 30 minutes.
- In a large bowl add the blueberries, coconut crystals, tapioca start and lemon juice and gently mix together.
- Transfer the mixture to the chilled bottom crust and set aside.
- Roll out the remaining dough to the same size and thickness as the first. Place on top of the berry filling and tuck the top dough over and under the edge of the bottom dough. Crimp the edges with your fingers. Score the top of the pie crust with 4 or 5 cuts. (I opted to do a lattice top crust but you can cut out shapes or use your favorite top crust preparation)
- Transfer the pie to the fridge and chill for about 30 minutes.
- Heat the oven to 425 degrees.
- Bake for 15 minutes at 425, reduce heat to 350 and bake for 30-40 minutes more or until the juices are bubbling and have thickened.
- Let the pie cool slightly before serving.
Makes 1 whole pie.
Serving size is a 1/8 piece of pie.
Nutritional info is not available at this time.
Leftover pie can be stored for up to 2 days at room temperature. Any remaining pie should then be stored in the fridge for up to 2 days more.