Wild Blueberry Pie

Wild Blueberries are an antioxidant powerhouse—one of the best foods you can consume for autoimmune diseases and your brain.

Wild Blueberry Pie

Crust:

• 3 tbsp ground flax seeds
• 1/3 cup applesauce
• 1/2 cup coconut sugar 
• 1/3 cup melted coconut oil
• 2 cups gluten-free oat flour (or regular gf flour) 
• 3 tbsp tapioca starch

Crumble topping:

• 1/3 cup + 2 tbsp gluten free flour
• 1 tbsp coconut sugar
• 2 tbsp melted coconut oil

Filling:

• 6 cups frozen wild blueberries
• 2/3 cup maple syrup
• 1/3 cup arrowroot starch
• 2 tbsp lemon juice

Instructions:

1. Preheat oven to 350F.
2. Make the crust: combine the ground flaxseeds, applesauce, coconut sugar, and coconut oil in a bowl. Whisk until uniform. Whisk together the flour and tapioca in another bowl. Add the wet ingredients to the dry and stir until you get a uniform soft dough. Refrigerate for 30 minutes.
3. Roll the dough between two sheets of parchment paper, then transfer to a 9-inch pie dish. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Prick the dough a few times with a fork. Refrigerate until needed.
4. Make the crumble topping: combine the flour and coconut sugar in a small bowl. Whisk until uniform, then pour in the melted coconut oil. Rub the wet ingredients into the dry until you get a crumbly mixture. Set aside.
5. Make the filling: combine the wild blueberries, maple syrup, arrowroot—and lemon juice in a large saucepan. Bring the heat to medium-high and cook, often stirring, until you get a thick mixture. Transfer filling to prepared crust and top with crumble. Bake for 25-35 minutes until the crust is browned. Cool pie completely before serving.

Serves 6-8