Grain-Free Blueberry Pie (Edit recipe)

This delicious paleo Blueberry pie crust using Otto's Naturals - Cassava flour TRULY IS EASY!!! With a light and crispy crust and a delightful blueberry filling this pie is a true showstopper. It is the perfect addition to any summer picnic and anyone who tries it won't believe its Grain-Free, Gluten-Free, Dairy-Free AND VEGAN!

30 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	128
Fat:	0 g
Carbohydrates:	32 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	1 g
Sugars:	27 g
Calculated per serving.

by Otto's Naturals

View original recipe

Serves: 8

Ingredients

1 Paleo/GF Pie Crust (click for recipe)
1.75 cup Blueberries, divided
1 cup Granulated White Sugar, (or granulated maple sugar)
3/4 cup Water, divided
1/4 cup Cassava Flour

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare Paleo Pie Crust according to cooked crust instructions.
In a medium saucepan combine 1 cup of blueberries, sugar and 1/4 cup of water to a boil.
Make a flour paste with 1/2 cup of water and Otto’s Naturals - Cassava Flour.
Add flour paste to boiling mixture, stirring quickly with a whisk, until mixture thickens.
Set aside and cool.
Once cool, add the remaining 3/4 cup of blueberries to the filling and spoon into prepared pie crust.
Chill until ready to serve.

Notes

When well stored, blueberry pie can stay fresh in the refrigerator for 4-5 days. Once the pie is completely cooled, cover lightly with plastic wrap or foil. Blueberry pie can also be frozen, just wrap tightly with plastic wrap or foil and place inside a freezer bag.