Grain-Free Blueberry Pie
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!
Ingredients
- 111 Paleo/GF Pie Crust (click for recipe)
- 1.75 cup1.75 cup1.75 cup Blueberries, divided
- 1 cup1 cup1 cup Granulated White Sugar, (or granulated maple sugar)
- 3/4 cup3/4 cup3/4 cup Water, divided
- 1/4 cup1/4 cup1/4 cup Cassava Flour
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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.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free FODMAP Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Pies Plant Based Shellfish Free Sugar Alcohol Free VegetarianThis 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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