Mediterranean Diet Friendly Paleo Almond & Coconut Blueberry Pie

Total time3 hr 20 min

Prep time30 min

Cook time50 min

Mediterranean Diet Friendly Paleo Almond & Coconut Blueberry Pie

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

2 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
¼ cup tapioca starch
¼ tsp fine sea salt
⅓ cup coconut oil, solid (not melted)
1 large egg
2 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
1 tsp pure vanilla extract

For the filling

5 cups fresh or frozen blueberries (about 24 oz)
3 tbsp arrowroot starch
3 tbsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
1 tbsp lemon juice
1 tsp lemon zest
¼ tsp ground cinnamon

For the egg wash

1 egg, beaten (for egg wash)

Instructions

1
In a large mixing bowl, whisk together the almond flour, tapioca starch, and salt until combined. Add the solid coconut oil and use your fingertips to work it into the flour mixture until the texture resembles coarse, pea-sized crumbs.
2
Add the egg, 2 tablespoons maple syrup, and vanilla extract to the flour mixture and stir until a cohesive dough forms. Divide the dough into two equal portions, flatten each into a disk, wrap in parchment paper, and refrigerate for at least 30 minutes, until firm enough to roll.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!