Wild Blueberry Pie

dessert Jan 28, 2023
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


  • 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


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




  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


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