Mushroom Free Paleo Almond & Coconut Blueberry Pie
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups almond flour
- ¼ cup tapioca starch
- ¼ tsp fine sea salt
- ⅓ cup coconut oil, solid (not melted)
- 1 large egg
- 2 tbsp maple syrup
- 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
- 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.
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