Paleo Almond & Coconut Blueberry Pie

Total time3 hr 20 min

Prep time30 min

Cook time50 min

4.6

(20)

This is the kind of dessert that makes people forget they're eating anything other than a truly great pie. Five cups of blueberries get tossed with maple syrup, lemon juice, lemon zest, arrowroot starch, and a hint of cinnamon, creating a jammy, glossy filling that bubbles up beautifully through the golden crust. That crust is built from almond flour and tapioca starch worked together with solid coconut oil — a technique that mimics the flaky, crumbly texture of a traditional pastry without a grain of wheat flour in sight. Maple syrup and vanilla round out the dough so it tastes rich and slightly sweet on its own, not like a compromise. Rolling it between parchment sheets keeps the whole process manageable, and the egg wash gives the finished top that deep, burnished color you'd expect from any classic double-crust pie. It slices cleanly after a proper two-hour rest, making it an easy make-ahead option when you're feeding a crowd — this recipe yields eight generous servings. Whether you're cooking for a gathering or just want a showstopper dessert that skips refined sugar and grains, this one genuinely delivers.

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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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